This Sparkling Rose is, well, rather bonkers! A unique project in itself. The Lambrusco di Sorbara grapes are withered for approximately 15 days in beehives. The bees keep the grapes clean and propolis them. When the drying process is finished, the grapes are pressed. Fermentation stops naturally with the first cold weather and the wine is bottled with residual sugar. Spontaneous fermentation takes place with indigenous yeasts, then the wine has 6 months of bottle ageing before release. There is no clarification nor filtration.

#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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