Wine Pack: Cantina della Volta Sparklers
This pack includes a bottle each of six unique and delicious sparkling wines from Cantina della Volta in Northern Italy.
Cantina della Volta was started in 2010, but the family's history with Lambrusco dates back to the 1920s. Nowadays, Christian is adding to the legacy that his father created, daring to make high quality wines from what was always thought of as a simple grape. After studying the method of champagne winemaking in France, Christian and his father were the first to apply the methode champenoise to their local Lambrusco grape.
Instead of simple, cheap, fruity bubbly red, they started introducing this part of Italy to elegant, versatile, and balanced sparkling wines. And the area around Modena accepted these wines with open arms. It was, after all, Lambrusco that paired perfectly with all of that local salumi and Parmigiano! Christian has continued to experiment, making the "three colors of Lambrusco" with the Lambrusco di Sorbara grape, along with an ancient-method sparkling wine, and even some small bottlings of Pinot Noir and Chardonnay.
Here's what you'll find in this lineup:
Treintasei - The classic Lambrusco, one that jumps out the glass with the traditional aroma of fresh wild strawberry. Christian is quite delicate with this, using a very gentle press to avoid extracting too much color or bitterness, and playing to the grape's potential for elegance. The wine will age, like Champagne, for 36 months in the bottle (hence Trentaisei) on its own lees before disgorgement.
Brut Rosso - The same idea as the Treintasei, but with a little bit more life and flair. The wine only spends nine months on the lees, so there is not as much nuance; rather, the wine is meant to be a bit more fruit-forward and easy-going in the glass. Christian's idea here was to be able to offer folks who were ordering spritz and Prosecco at the bar a more interesting alternative!
Lambrusco in Bianco - The concept of taking a red grape and making white sparkling wine is one that Christian learned in Champagne, where they do so with their Pinot Noir. The Lambrusco grapes are pressed, separating this clear juice immediately from the skins to avoid extracting any color. Not only is the color surprising, but so are the flavors, leaning more towards zesty and round citrus fruit, rather than the familiar berry fruits of red Lambrusco.
Rose di Modena - Cantina della Volta was the first producer to make a rose Lambrusco (and white for that matter), and this has always been a great source of pride for Christian and his father. Again, they employ a very delicate pressing of the grapes, and leave it in contact with the skins for just an hour. The acidity is a bit sharper here, making this a wine one that can work with sushi and denser cheeses. With its notes of pomegranate and typical Champagne aromas, as well, one could put this side by side with Rose Champagne.
Il Mattaglio - Having traveled back and forth between France and Italy, Christian and his father were rebellious enough to sneak a few plants of Pinot Noir and Chardonnay back from one of their trips. The grapes excel in this vineyard, meant to resemble the conditions of Burgundy, and the wines do as well. Champenoise grapes, made with Champenoise production methods, are a unique gem in this part of Italy.
Rimosso - This is what they call "Metodo Ancestrale", the method folks in the area used to make sparkling wine a few generations ago. If you are familiar with the "pet nat" style, this is made in a similar way. The Lambrusco is put in the bottle along with some more sugar and yeast, where a secondary fermentation ensues, but there is no disgorgement. So the bottle is cloudy, the wine is totally dry and a bit more tart, and it is made for your richest piece of Mortadella, even Lardo if you have some around!