Frisant Bianco '20

ABOUT IL FARNETO

In the hills above Modena and Reggio Emilia (Emilia Romagna) along the Secchia river is the project of Marco Bertoni, “Il Farneto”. A highland surrounded by badlands, a maze of canyons running on steep clay slopes. In the hopes to showcase a link between quality and care for the land and agriculture, Marco returned to establish his ideas in an area where industrialization dominated during the 1970s and 80s. The vines (Spergola, Marzemino and some Sauvignon Blanc and Chardonnay) were planted on 6 Hectares beginning in the 1990s; when the wine landscape was predominately big-tank fermentation Lambrusco, wrought with residual sugar and little character. 

Marco began experimenting with Spergola in different expressions and found that with the proper farming and a return to traditional methods of refermentation his wines presented the taste that satisfied his philosophies. With a focus on growing the production, Marco introduced a new winemaker, Tommaso Turci, with a background of over 10 years in natural wines around Italy. The wines showed Marco’s devotion to farming and Tommaso suggested he coupled it with a sense of “riding the funny side of the bubbles” having an eye on both the contemporary world and the traditions of the past.

The range of wines is named after a local river in a valley known for its geological character as well as its wilderness, the Rio Rocca. All fermentation is done with wild yeast, and sulfur use is minimal to non-existent. Despite this, there is a wild freshness to the wines that is really lovely. When tasting these wines, your mind and soul go directly to the deepest heart of Italy.

Oh and they also have two donkeys called Esen and Olaf.

FRISANT BIANCO '20

Citrus fruits, green apple and flowers, refreshing salinity ending that calls for another sip!

Harvested at the end of September. Grapes are from 20 year old vines in clay and chalk soils at 300 meters in elevation. Cold maceration on the bunch, soft press and first fermentation in concrete tanks. In springtime, addition of some juice from the same harvest, bottling and second fermentation in the bottle. Made in the pet nat style ('Metodo Ancestrale') technique. Spontaneous fermentation with indigenous yeasts, unfined, unfiltered, minimal added sulfites.