VINEYARD: 50 year old Pergola grown in the Sorbara Doc area. Flatland vineyard based on a loamy-clayey soil over a limestone-based mother-rock. 3.000 vines x Ha. 100% Pignoletto.

WINEMAKING: Grapes are handpicked around early October and fermented into white wine in stainless steel vats at controlled temperature with native yeasts. Alcoholic fermentation is blocked through cold temperature at 9% degrees and the wine is kept on the lees until springtime when a secondary fermentation develops in the tanks and natural effervescence is obtained.

APPELLATION	Emilia Igt Pignoletto Frizzante
VINTAGE	2006
GRAPE COMPOSITION	100% Pignoletto
TYPE	White / Sparkling / Dry
VINEYARD	3 Ha., situated in the heart of the Sorbara appellation. 40 year old vines trained with Pergola system, up to 3.000 plants per Ha.
SOIL	Loamy alluvial gravels rich in clay and calcium, 80 mts above the sea level.
ALCOHOL	11.5%
PRODUCTION	75.000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Pignoletto grapes are hand-picked the second week of September, crushed in a pneumatic soft press and subsequently fermented at controlled temperature into stainless steel tanks up to 8-9% alcohol. The freshly fermented wine is kept at low temperature on its lees until February following the harvest, when a secondary fermentation is activated in Inox tanks (Charmat method) to produce natural effervescence and carbonic pressure. This is a bone-dry sparkler with less than 2 gr/lt of residual sugar.
FOOD MATCH
Producer Home page:	Zucchi
WEBSITE:
WINE REGION:	Emilia-Romagna

• Lambrusco di Sorbara Rosato Doc

• Lambrusco di Sorbara Doc

• Emilia Igt Pignoletto Frizzante

VINEYARD: 35 year old Pergola grown in the Sorbara Doc area. Flatland vineyard based on a loamy-clayey soil over a limestone-based mother-rock. 3.000 vines x Ha. 100% Sorbara Lambrusco.

WINEMAKING: Grapes are handpicked around early October and fermented into rose’ wine in stainless steel vats at controlled temperature with native yeasts. Alcoholic fermentation is blocked through cold temperature at 8% degrees and the wine is kept on the lees until springtime when a secondary fermentation develops in the tanks and natural effervescence is obtained.

APPELLATION	Lambrusco di Sorbara Rosato Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Lambrusco Sorbara
TYPE	Rose’ / Sparkling / Dry
VINEYARD	5 Ha., situated in the heart of the Sorbara appellation. 30 year old vines trained with Pergola system, up to 3.000 plants per Ha.
SOIL	Loamy alluvial gravels rich in clay and calcium, 80 mts above the sea level.
ALCOHOL	10.5%
PRODUCTION	45.000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Lambrusco Sorbara grapes are hand-picked the second week of September, crushed in a pneumatic soft  press and subsequently fermented at controlled temperature into stainless steel tanks up to 8-9%  alcohol. The freshly fermented wine is kept at low temperature on its lees until February following the harvest, when a secondary fermentation is activated in Inox tanks (Charmat method) to produce natural  effervescence and carbonic pressure. This is a bone-dry sparkler with less than 2 gr/lt of residual sugar.
FOOD MATCH
Producer Home page:	Zucchi
WEBSITE:
WINE REGION:	Emilia-Romagna

• Lambrusco di Sorbara Rosato Doc

• Lambrusco di Sorbara Doc

• Emilia Igt Pignoletto Frizzante

VINEYARD: 35 year old Pergola grown in the Sorbara Doc area. Flatland vineyard based on a loamy- clayey soil over a limestone – based mother-rock. 3.000 vines x Ha. 100% Sorbara Lambrusco.

WINEMAKING: Grapes are handpicked around early October and fermented into red wine in stainless steel vats at controlled temperature with native yeasts. Alcoholic fermentation is blocked through cold temperature at 8% degrees and the wine is kept on the lees until springtime when a secondary fermentation develops in the tanks and natural effervescence is obtained.

APPELLATION	Lambrusco di Sorbara Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Lambrusco Sorbara
TYPE	Red / Sparkling / Dry
VINEYARD	5Ha., situated in the heart of the Sorbara appellation. 30 year old vines trained with Pergola system, up to 3.000 plants per Ha..
SOIL	Loamy alluvial gravels rich in clay and calcium, 80 mts above the sea level.
ALCOHOL	10.5%
PRODUCTION	85.000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Lambrusco Sorbara grapes are hand-picked the second week of September, crushed in a pneumatic soft  press and subsequently fermented at controlled temperature into stainless steel tanks up to 8-9%  alcohol. The freshly fermented wine is kept at low temperature on its lees until February following the  harvest, when a secondary fermentation is activated in Inox tanks (Charmat method) to produce natural effervescence and carbonic pressure. This is a bone-dry sparkler with less than 2 gr/lt of residual sugar.
FOOD MATCH
Producer Home page:	Zucchi
WEBSITE:
WINE REGION:	Emilia-Romagna

• Lambrusco di Sorbara Rosato Doc

• Lambrusco di Sorbara Doc

• Emilia Igt Pignoletto Frizzante