Why Be Curious? This frizzante hails back to Lambrusco’s Radici, or roots. Sorbara already wins the acid-head-of-the-year award among Lambrusco lovers; rifermentato in bottiglia and native yeasts make it that much more interesting.
Produttore / Producer: Paltrinieri is a family winery three generations and running. Alberto is in the vineyard and cellar, his wife Barbera is the factotum (and always brings us warm gnocchi fritti when we visit). The winery is near Modena, right off of the A1 autostrada, Italy’s main vertical thoroughfare. It’s a convivial (and ancient) waypoint for a pick-me-up when you’re a bit tired from traveling.
Vigna / Vineyard: ‘Il Cristo’ is the Paltrinieri’s main vineyard. It got its name from a neighboring trattoria and well-known waystation just north of Modena, situated between the two local rivers Secchia and Panaro. The locale and trattoria were established before the town and appellation of Sorbara.
Cantina / Cellar: Destemming and gentle hydraulic pressing, static settling of juice, fermentation at 18°-20°C, remains on the lees for a period from 60 to 75 days. Refermentation in bottle for around 90 days. All native yeasts.
Il Vino / The Wine: One of those wines that is not about fruit. Bottles vary a slight bit in their degree of frizzante. Cutting acidity, grapefruit skin bitterness, and red fruits.
A Tavola… / At the Table… By itself for those that aren’t shy about bracing wines, or with a host of salumi or a steaming bowl of pasta al ragù.
Paltrinieri ‘Radice’ [Metodo Ancestrale]’
Vigna / Vineyard
Denominazione / Appellation: Lambrusco di Sorbara (the crown cap version is labeled Lambrusco di Modena).
Nome / Name: Il Cristo.
Ettari / Hectares: 15 hectares total for the winery.
Quota / Altitude: 25 m / 80 ft.
Suoli / Type of soils: Alluvial soil of mostly chalk and sand.
Vitigni / Varieties: 100% Lambrusco di Sorbara.
Allevamento / Trellis system: Cordon (cordona semplice and cordone speronato).
Data di vendemmia / Harvest date: Second half of September.
Metodo di vendemmia / Harvest technique: Hand harvested.
Metodo agricolo / Agricultural technique: Lotta integrata (sustainable).
Resa / Yield: 140 hectoliters / hectare.
Cantina / Cellar
Fermentazione alcolica / Alcoholic fermentation: In temperature-controlled steel tanks with native yeasts.
Fermentazione malolattica / Malolatic fermentation: No.
Rifermentazione / Secondary fermentation: In bottle (Metodo Ancestrale) with native yeasts.
Zolfo / Sulphur: 45 mg/L.
Gradazione alcolica / Alcoholic %: 11.0-11.5%
Pressione / Pressure: 2.0-2.5 bars.
Tappo e bottiglia / Closure and bottle: Crown cap, 750 ml Burgundy-shaped sparkling wine bottle.