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Terraquilia 'Falconero Zero' Lambrusco

Hand harvested off the south-east facing Conca d’Oro vineyard, with soils ideal for long-lived Lambrusco. De-stemmed and an 8-10 day maceration at about 20 degrees Celsius to enhance extraction of color tannin. A natural fermentation in stainless steel. Time on lees to add texture. Naturally settled and racked off gross lees then bottled with some fine lees. Second fermentation in bottle. 15-18 months on lees prior to a natural, artisanal disgorging process: ‘a la volee’. The bottles are topped up with wine only (no dosage).

Terraquilia is a 9 ha organically farmed estate run by Romano Mattioli and his daughter, Giorgia, and son-in-law, Francesco. The vines are located in the Apennine mountains and are planted at 400-500m. At this altitude the vines enjoy cool breezes as well as influence from the Panaro River. Terraquilia is the ancient name for Giulia, the area where the winery is located. The family has a history of producing Lambrusco in a manner that respects traditional since the 70’s. All the wines are produced in the ancestrale method, which involves a natural secondary fermentation in bottle. Romano’s imperative is to emphasize a natural way of production, with minimal intervention in the cellar and minimal SO2. With a staunch commitment to sustainability, the winery is constructed with all natural wood materials and includes a system that recovers rainwater. The wines are wildly expressive of their origin.

Winemaker: Romano Mattioli
Country: Italy
Region: Emilia Romagna
Type: Red, Sparkling
Variety: Grasparossa, Malbo Gentile
Farming: Organic, Sustainable
Age of Vines: Planted 2003
Soil: High sand and limestone content with clay and marl