Lush and frothy Lambrusco. Classy enough to need a fabric label.
"Luciano Saetti is one of a newer generation of Lambrusco growers thinking about this much-maligned, mass-produced wine in a more modern--which is to say more old-fashioned, artisanal--way. His family planted the vines in 1964 and historically sold off most of their fruit to a local co-op. But Luciano thought that they could do better with their old vines and their particular strain of the Lambrusco grape, called Salamino, which is thick-skinned, tight-bunched, darker and higher in acidity than some other variations on Lambrusco. He converted the farming to certified organic and started bottling estate wines, notable for being among other things completely dry wines. The oldest vines here are 50+ and planted every other row; Luciano replanted the rest in 1997. The soils are limestone with a clay subsoil.
The vineyard and cellar work are meticulous. No sulfur is used at any point, not since the 2007 vintage. Grapes are hand-harvested, de-stemmed and crushed in the field in small 100L steel containers for maximum freshness. Maceration lasts 3 days. Rare for Lambrusco, the secondary fermentation takes place in bottle, initiated by the addition of fresh grape must in the spring following the vintage, and is fermented to dryness. The bottles are riddled and disgorged by hand! With their natural, earthy, complex, dry character, the Saetti wines defy the old but enduring reputation of Lambrusco."
Grape: Salamino di Santa Croce
Vines: 40 years old
Vinification: Fermentation takes place in steel tanks at a uniform temperature of 21° degrees C. Maceration lasts three days; the alcoholic fermentation is completed without the dregs of the pressed grapes. Fermentation occurs in bottle by spring.
Degorgement: After a refinement time in bottle , wine is disgorged for at least the next six months.