Certified Organic, Practicing Biodynamic. 50% Pignoletto, 50% Montuni. Sourced from a 60+ year-old vineyard, on largely clayey soils, with the two varieties interplanted--a white field blend. Grapes are hand-harvested and then entirely whole-cluster pressed. About 5% of the must is collected and kept frozen to employ for refermentation later on. The other 95% of the must is wild fermented, then in spring the juice is added (5%) and everything is bottled to become frizzante. Second fermentation takes place in the bottle. Unfined, unfiltered, undisgorged. No SO2. We recommend a gentle roll of the bottle to incorporate sediment.
Certified Organic, Practicing Biodynamic. 100% Lambrusco Grasparossa. Taken from a single 1ha vineyard of 60 year-old vines. The vines are trellised in an old Bolognese fashion called 'Bellussi,' where grapes are harvested from 6.5 feet high. Winemaker Flavio Restani says this old system is perfect for the humidity of the Colli Bolgonese area, as well as encouraging full ripeness of the fruit. Grapes are hand-harvested and destemmed. Three days of skin contact fermentation with indigenous yeast, no temperature control. After the three days, the wine is racked. In spring, fresh juice is added (5%) and the wine is bottled to become frizzante; secondary fermentation takes place in bottle. Undisgorged. Unfined, unfiltered, zero SO2.
Certified Organic, Practicing Biodynamic. 50% Trebbiano Modenese, 50% Lambrusco di Sorbara. Sourced from a single 1ha vineyard of 60 year-old vines with the two varieties interplanted; winemaker Flavio Restani says, ‘Because Sorbara is a lower-yielding grape, normally it's planted between other varieties. I have this old vineyard where the Sorbara is 50-50 co-planted with Trebbiano Modenese, so I love to pick them together. They are very similar grapes: low tannins, extremely high acidity.’ The trellising in this old vineyard is done in an old-fashioned system from the region called ‘Bellussi,’ something like a pergola, where grapes are harvested at nearly 6.5 feet overhead: the training technique is ideal for dealing with the humidity of the region, as well as maximizing ripeness of fruit. Grapes are harvested together, both white and red, then direct-pressed whole-cluster. About 10% of the must is collected and kept frozen. The other 90% is fermented with indigenous yeasts. In spring the juice is added back in, and the wine is bottled to become Spumante. Unfined, unfiltered, zero SO2.
Certified Organic, Practicing Biodynamic. 50% Trebbiano di Spagna, 50% Moscato. The varieties are harvested from two different small parcels of vineyards totaling .3ha, with 40-60 year-old vines on medium-weight, clay-dominant soils. The Trebbiano di Spagna is hand-harvested and directly pressed, then added to the Moscato skins. Fermentation takes place with indigenous yeast in stainless steel. After 6 months of skin contact, the wine is bottled. Unfined, unfiltered, zero SO2. Winemaker Flavio Restani remarks that the idea is always to make the very best wines he can given his grape varieties in the village of Valsamoggia; since Moscato ripens quite late in the Colli Bolognese, he says it's impossible to make sparkling wine with it. As a result, for 'Orsù,' Restani combines the Moscato with Trebbiano di Spagna, also an aromatic variety, to make a textural, elegant still white wine.
100% Barbera. Taken from a single vineyard site in the Monteveglio area, the steepest one that winemaker Flavio Restani works. 40 year-old vines, northern exposure, clay-dominant soils. The Barbera is collected and crushed, then sees two weeks of maceration; after that the fruit is pressed off. Élevage in concrete tanks throughout the winter, then bottling in spring. After eight mos of bottle age, the wine is released. Unfined, unfiltered, zero SO2 added. Only 600 bottles produced for the inaugural 2021 vintage of this wine.
100% Trebbiano Modenese. Taken from a single 60 year-old plot on clay-dominant soils. 90% of the must is wild fermented, then in spring the latter juice/must is added (~10%) and everything is bottled to become frizzante. Second fermentation takes place in the bottle. Unfined, unfiltered, undisgorged. No SO2. Vignaiolo Flavio Restani's most Bologna-specific sparkling white wine: this particular iteration of Trebbiano does not exist except for in the hills around this appellation. A complex wine: florals, minerals, citrus zest, with medium foamy bubble and a finish vibrant with acidity. Not bubbly like Prosecco is bubbly, however; this belongs to the true frizzante style.