In the hills above Modena and Reggio Emilia (Emilia Romagna) along the Secchia river is the project of Marco Bertoni, “Il Farneto”. A highland surrounded by badlands, a maze of canyons
running on steep clay slopes. In the hopes to showcase a link between quality and care for the land and agriculture, Marco returned to establish his ideas in an area where industrialization
dominated during the 1970s and 80s. The vines (Spergola, Marzemino and some Sauvignon Blanc and Chardonnay) were planted on 6 Hectares beginning in the 1990s; when the wine landscape was predominately big-tank fermentation Lambrusco, wrought with residual sugar and little character. Marco began experimenting with Spergola in different expressions and found that with the proper farming and a return to traditional methods of refermentation his wines presented the taste that satisfied his philosophies. With a focus on growing the production, Marco introduced a new winemaker, Tommaso Turci, with a background of over 10 years in natural wines around Italy. The wines showed Marco’s devotion to farming and Tommaso suggested he coupled it with a sense of “riding the funny side of the bubbles” having an eye on both the contemporary world and the traditions of the past. The farm is run through biodynamic principles since 2003. The soil: clay, providing a unique, rich, and multi-faceted expression for these sparkling wines. Termarina is a red ancient indigenous varietal, almost disappeared and surviving only in the oldest vineyards, and the indigenous Spergola really makes the best out of it, keeping the acidity high even in the warmest vintages. The wines are all fermented with native yeasts and for the frizzante and spumante wines; a bit of the fresh juice from the same pressing is added to the wine to kickstart the second fermentation before bottling. They have planted 3 more Hectares of Spergola and Marzemino year and also grow 5 Hectares of wheat. They also have two donkeys called Esen and Olaf.
As with all our producers, we will be donating part of the proceeds from sales to a non-profit close to our heart. For Il Farneto, we have chosen to donate to the Mustard Seed. Please check them out.
(Thank you to Tomasso for the notes!)
Frisant Rosato
LAMBRUSCO GRASPAROSSA + local grapes
11% abv
production: 4000 bottles
Vinification:
Harvested in the middle of September. Grapes are from 20-year-old vines in clay and chalk soils at 300 meters in elevation. 12 hours maceration, then soft press and first fermentation in concrete tanks. In springtime, the addition of some juice from the same harvest, bottling and second fermentation in the bottle. Made in the pet nat style ('Metodo Ancestrale') technique. Spontaneous fermentation with indigenous yeasts, unfined, unfiltered, minimal added sulfites.
Tasting notes:
Juicy red berries, watermelon, and raspberries and roses. Delicious.
sku: 840917 | 6 to a case | 750 ml, glass, crown cap
Brut Nature (12 months)
60% SPERGOLA 40% CHARDONNAY
12.5% abv
production: 3000 bottles
Vinification:
Harvested at the end of August. Grapes are from 20-year-old vines in clay and chalk soils at 300 meters in elevation. Cold maceration, soft pressing of the whole bunches, fermentation in steel vats with indigenous yeasts and second fermentation in the bottle with the addition of fresh must. Fermentation with indigenous yeasts, unfined, unfiltered, minimal added sulfites. - 12 months on the lees
Tasting notes:
Citrus fruits (grapefruit) and flowers flavours, honey and a fresh croissant.
sku: 894751 | 12 to a case | 750 ml, glass, cage over cork with foil
Frisant Rosso
LAMBRUSCO GRASPAROSSA + local grapes
11% abv
production: 4000 bottles
Vinification:
Harvested at the middle of September. Grapes are from 20 year old vines in clay and chalk soils at 300 meters in elevation. 24 hours maceration, then soft press and first fermentation in concrete tanks. In springtime, addition of some juice from the same harvest, bottling and second fermentation in the bottle
Made in the pet nat style ('Metodo Ancestrale') technique. Spontaneous Fermentation with indigenous yeasts, unfined, unfiltered, minimal added sulfites.
Tasting notes:
Ruby red in colour with delicate aromas of cherry, carnation, a trace of licorice. Morello cherry and flinty minerality are buoyed by tight fizz, fresh acidity and green tea tannins. Tangy fruit compliments the savoury finish. Crisp, refreshing and friendly.
sku: 840918 | 6 to a case | 750 ml, glass, crown cap
Mary of Modena Rosé
60% SPERGOLA 38% CHARDONNAY
2%TERMARINA
12.5% abv
production: 1000 bottles
Vinification:
Harvested at the end of August. Grapes are from 20-year-old vines in clay and chalk soils at 300 meters in elevation. Cold maceration, soft pressing of the whole bunches, fermentation in steel vats with indigenous yeasts and second fermentation in the bottle with the addition of fresh must. Fermentation with indigenous yeasts, unfined, unfiltered, minimal added sulfites. - 36 months on the lees
Tasting notes:
The colour is due to the red Termarina in the blend, smooth and fine perlage, citrus fruits, flowers and slight cotton candy flavours, with complex mineral persistence on the palate.
sku: 894753 | 12 to a case | 750 ml, glass, cage over cork with foil
Giandòn Orange
100% MALVASIA DI CANDIA AROMATICA
13% abv
production: 5000 bottles
Vinification
Harvested at the end of September. Grapes are from 20-year-old vines in clay and chalk soils at 300 meters in elevation. 7 days maceration, 10% with the stem. No supplemental fining, filtration. Spontaneous fermentation with indigenous yeasts, unfined, unfiltered, minimal added sulfites.
Tasting notes:
Peach orange colour, 100% malvasia nose, dry on the tongue, elegant and enchanting tannin-acid-mineral balance, very easy drinking.
sku: 840914 | 6 to a case | 750 ml, glass, foil-wrapped cork
Giandòn Rosso
50% MARZEMINO, 25% MALBO GENTILE, 25% LAMBRUSCO GRASPAROSSA
12% abv
production: 20, 000 bottles
Vinification
Harvested at the end of September. Grapes are from 20 year old vines in clay and chalk soils at 300 meters in elevation. Each varietal is fermented separately with indigenous yeast, then blended in springtime. Spontaneous fermentation with indigenous yeasts, unfined, unfiltered, minimal added sulfites.
Tasting notes:
Aromas of wild berries, and bramble, cherry, raspberry, strawberry, plum. Eucalyptus and blackcurrant linger on the spicy finish, with beautifully balanced acidity. Rich,
rustic, and fun-perfect with pizza.
sku: 840912 | 6 to a case | 750 ml, glass, foil-wrapped cork
Spèrgle Orange
100% SPERGOLA
13% abv
production: 5000 bottles
Vinification
Harvested at the end of September. Grapes are from 20-year-old vines in clay and chalk soils at 300 meters in elevation. Cold maceration on the bunch, soft press and fermentation in concrete tanks. 3 days of skin contact for 10% of the grapes. Spontaneous fermentation with indigenous yeasts, unfined, unfiltered, minimal added sulfites.
Tasting notes:
A delicious skin contact wine - citrus fruits, wildflowers and jasmine flavour, very dry on the tongue, slight tannin even with some post-malolactic roundness, triumphant acidic and mineral everlasting ending.
sku: 840915 | 6 to a case | 750 ml, glass, foil-wrapped cork