Cantina della Volta
Lambrusco Spumante Brut Rosso Metodo Classico
| Denomination | DOC Lambrusco di Sorbara Rosato Spumante |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Lambrusco di Sorbara |
| Aging | Secondary fermentation in the bottle according to the traditional method; bottles stored horizontally at a constant temperature of 12°C for 9 months; after riddling and disgorgement, the liqueur d’expédition is added. |
- Name and grape variety: Lambrusco di Sorbara DOC, made from 100% Lambrusco di Sorbara grapes
- Production method: Traditional Method, second fermentation in the bottle for 9 months
- Aromatic profile: notes of raspberry, wild strawberries and lively citrus nuances
- Taste: bold and fruity, excellent acid-savoury balance, clean and persistent finish
- Pairings: at 6-8°C it is ideal with pasta, pork, cheese and game
Description
What kind of wine it is
BrutRosso from Cantina della Volta is a sparkling wine that enhances Lambrusco di Sorbara through the use of the Traditional Method. It displays a bright ruby red colour, enlivened by a fine and persistent perlage. On the nose, it reveals inviting aromas of raspberries and wild strawberries, intertwined with lively citrus notes. On the palate, the taste is bold and develops into rich fruity flavours, supported by a harmonious synergy between acidity and savouriness. This balance delivers a pleasantly persistent finish, confirming an excellence awarded with the Tre Bicchieri from Gambero Rosso and recognised with high scores by leading international guides.
Where it comes from
This sparkling wine is produced in Bomporto, Emilia-Romagna, in the heart of the Lambrusco di Sorbara area. Cantina della Volta, founded by the Bellei family in 2010 but with winemaking roots dating back to 1920, cultivates its own vineyards with utmost dedication. Harvesting takes place in October to preserve the freshness required for sparkling wine production. The winemaking project is inspired by the elegance of Champagne, with the aim of enhancing the unique characteristics of the Modena region. The result is a sip with a strong territorial identity, structured to evolve over time and capable of ensuring remarkable longevity.
How it is produced
The production process is based on secondary fermentation in the bottle, a fundamental step of the Traditional Method. After harvesting, the wine rests on the lees at a constant temperature, an essential phase to enrich the complexity of its sensory profile. This is followed by the processes of riddling and disgorgement, finishing with the addition of the liqueur d’expédition which defines its distinctly dry character. Thanks to this meticulous craftsmanship, BrutRosso is ideal for accompanying a rich and structured cuisine, proving to be the perfect partner for flavourful pasta dishes, pork, mature cheeses and game dishes.
History and Curiosities
Founded in 2010 by the Bellei family, who have been winegrowers since 1920, Cantina della Volta elevates the Emilian tradition by applying the rigorous traditional method to Lambrusco di Sorbara DOC. Under the guidance of oenologist Christian Bellei, grapes harvested in October from the 8 hectares in Bomporto undergo a slow second fermentation in the bottle. After resting for 9 months at a constant temperature of 12°C, the sparkling wine develops remarkable elegance, completed by the addition of the liqueur d’expédition. It guarantees a longevity of 5-10 years.
Awards
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90/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
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3This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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89/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 2010
- Oenologist: Christian Bellei
- Bottles produced: 130.000
- Hectares: 8
The company is based in the original building of the Cantina Bellei, built by Christian’s great-grandfather on the banks of the Naviglio di Bomporto canal, near the 18th-century dock, where boats would perform la volta (‘the turnaround’) before setting sail once more to return back to the city of Modena. It is to this place, steeped in meaning and history, that we owe the symbol of the riverboat and the company name of the Cantina della Volta. Read more
| Name | Cantina della Volta BrutRosso Lambrusco Spumante Metodo Classico |
|---|---|
| Type | Red classic method sparkling wine brut |
| Denomination | Lambrusco di Sorbara DOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Lambrusco di Sorbara |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Cantina della Volta |
| Story | History and Curiosities Founded in 2010 by the Bellei family, who have been winegrowers since 1920, Cantina della Volta elevates the Emilian tradition by applying the rigorous traditional method to Lambrusco di Sorbara DOC. Under the guidance of oenologist Christian Bellei, grapes harvested in October from the 8 hectares in Bomporto undergo a slow second fermentation in the bottle. After resting for 9 months at a constant temperature of 12°C, the sparkling wine develops remarkable elegance, completed by the addition of the liqueur d’expédition. It guarantees a longevity of 5 0 years. |
| Origin | Bomporto (MO) |
| Harvest | October |
| Fermentation temperature | 12°C |
| Fermentation | 9 months |
| Production technique | Traditional method (secondary fermentation in bottle) |
| Wine making | Secondary fermentation in the bottle according to the traditional method (classic method); the bottles are stored horizontally at a constant temperature of 12°C for 9 months; after riddling and disgorgement, the liqueur d’expédition is added, then the bottles are corked, wired and labelled. |
| Aging | Secondary fermentation in the bottle according to the traditional method; bottles stored horizontally at a constant temperature of 12°C for 9 months; after riddling and disgorgement, the liqueur d’expédition is added. |
| Allergens | Contains sulphites |