Beautiful red skinned apples, orange peel, spice, and salty stones. The palate has a fine mousse with lots of crunchy red apple, and even a little tannin, almost like the pips and skins. Grapefruit and lots of tangy, gentle herbal notes too. Really thrilling to drink. 100% Salamino di Santa Croce, and from an ancient clone too.

#Tasting#

Gianluca Bergianti is a star of Lambrusco. His is the only one on the list at Massimo Bottura's 3 Michelin Star restaurant in Modena, and as well as being a superbly talented winemaker, he's also a keen beekeeper, farmer of heritage grains and producer of hyper-seasonal biodynamic vegetables. His first harvest was just 10 years ago, after intensely researching the two indigenous grapes Sorbara and Salamino, and searching for ancient clones. He spent time studying biodynamics with leaders of the scene in Italy: Stefano Bellotti at Carlo Noro and Michele Lorenzetti, and has worked biodynamically since day one. The wines are thrilling to drink; nervy, tingly, incisive and exciting.

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