Podere Sottoilnoce - 'Saldalama' Rosso, Lambrusco, Italy (2022)

TASTING NOTES

Not like your usual Lambrusco! Max' wines are thrilling tensions between ripe and tart fruit, high acidity and bready complexity from traditional method winemaking. Red summer berry fruit, soft tannins and a salty and spicy finish.

Max's interpretation of what Lambrusco from the Modena hills should be like is made from four red grape varieties of the estate, each contributing 25% to the blend. Lambrusco Grasparossa adds fruit and soft tannins; Lambrusco di Sorbara provides acidity; Lambrusco di Fiorano contributes a salty and spicy finish; while Uva Tosca lightens the wine's structure, enhancing its drinkability. The four grapes are harvested at different times and vinified separately. Only in spring are they assembled, one month before bottling for the second fermentation. This wine offers deep red fruit and spices, perfect to serve before or during a meal. A pure joy.

Max felt conflicted about always soft pressing red grapes that were meant for dark Lambrusco, so he began working with Uva Tosca, a grape long forgotten since its first documented mention in 1600. This grape was criticized for being 'low in color and high in acidity.' With assistance from the University of Bologna, he managed to locate the last rows of Uva Tosca and revived its production. 

Located in the picturesque village of Castelvetro di Modena, in the Lambrusco Grasparossa DOC region, the 7-hectare estate benefits from rich, river-sediment and limestone soils, which contribute to the unique profiles of its wines.

Max’s winemaking philosophy centres on reviving and honouring traditional and sometimes forgotten grape varieties like Trebbiano di Spagna and Uva Tosca. He practices biodynamic agriculture with the goal of capturing the essence of his land in the wines he produces.

Second fermentations in the bottle use must from the previous year. The wines are unfiltered and not disgorged, to preserve the authentic character of the grapes.