20 YEARS OF SORBARA IN PUREZZA

My father always told me that "Sorbara on its own is better."
It was the 1998 harvest.
My wife Barbara and I tried to follow this intuition, thus beginning to vinify Sorbara without Salamino, even though the Sorbara regulations allow up to a maximum of 40% Salamino.
It was a total gamble because it was a time when structured, full-bodied, very rich in color Lambrusco (often off-dry or sweet) were mostly in demand..
Going against the current, we started producing a Sorbara in purezza, with a light ruby color, dry, and with a decided acidity.
The first label in the world of Lambrusco bearing the inscription "Sorbara in purezza" (as we called it at home) was born.
Today, after 20 years of work and experimentation, thanks to the help of all our collaborators, we produce 8 different wines, 5 of which are Sorbara in purezza, which differ in selection and refermentation method.
We are convinced that we are only at the beginning of a beautiful journey and this stimulates and gratifies us day after day.