20 YEARS OF PURE SORBARA

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, while the Sorbara production regulations allow for up to 40%.
It was a total gamble because it was a time when structured, full-bodied Lambruscos with very deep color (often semi-sweet or sweet) were mainly in demand.
Going against the current, we began to produce a pure Sorbara, with a light ruby color, dry and with a firm acidity.
The first label in the world of Lambrusco to bear the words "Sorbara in purezza" (that's what we called it in our 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 pure Sorbara, which differ by selection and re-fermentation method.
We are convinced that we are only at the beginning of a beautiful journey, and this stimulates and gratifies us day after day.