2023 Podere Sottoilnoce 'Saldalama' Frizzante, Emilia-Romagna, Italy Cascina Lieto the wine undergoes malolactic fermentation

the wine undergoes malolactic fermentation and is aged in large wooden barrels until early summer

Aging: Half in old foudre (20-40 hL)

” the Riserva spends extra time in botti—in the case of the 2019

Maggie and her Husband

2023 Podere Sottoilnoce 'Saldalama' Frizzante, Emilia-Romagna, Italy Cascina Lieto the wine undergoes malolactic fermentationApproximately 25% each Lambrusco Grasparossa, Lambrusco del Pellegrino, Lambrusco di Sorbara, and Uva Tosca, harvested between late September and mid October. Macerations average around 6 days; Pellegrino receives punchdowns rather than pumpovers. Fermented and aged in concrete and stainless. The four varieties were united for secondary fermentation in bottle, triggered with unfermented grape must under the waxing moon of February 21, 2024. Released