Falcorubens Colfondo 2019 Lambrusco dell Emilia IGP

€13.90

Price VAT included

Shipping in Italy 6.90€, free for orders above 89€
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Disponibile anche nel kit: Wine Box "Terraquilia"

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Italy, Emilia Romagna
Guiglia, Modena

0.75L

11.5% Vol.

Grape variety: Lambrusco Grasparossa

Vinification: direct pressing, spontaneous fermentation in steel

Aging: Bottled for a minimum of 6 months. Second fermentation in the bottle without the addition of sugar or yeast.

Serving temperature: 10-12° C

Allergens: contiene solfiti

This wine is crafted exclusively from Lambrusco Grasparossa grapes.

To develop its rich color and vibrant aromatics, the juice undergoes a cold pre-fermentation maceration on the skins before a white fermentation (without the skins). The wine then rests for a minimum of 15 months of bottle aging to achieve its full character.

It presents with an appealing, rosy foam and an intense bouquet. The aroma is a captivating blend of bright red berries mixed with the nostalgic, ancient scents of a traditional cellar.

This is a fresh take on a classic style—the wine of yesteryear, perfected for today.

Note: It retains its Natural Sediment (lees) in the bottle.

Prodotto Biologico conforme al Reg.CE 848/18 - Certificato da IT BIO 018

From the producer

Terraquilia

Terraquilia: Where the Past Meets the Future of Winemaking

Terraquilia is more than just a winery; it is a living testament to how tradition can merge with a radically innovative approach. Located in Guiglia, between the Modena and Bologna hills, the company stands out for a philosophy rooted in the history of its territory. The altitude, which exceeds 500 meters, and the clayey marl and limestone soils, known locally as "Calastrino," are the key elements that define the identity of Terraquilia's wines. Here, the vineyards of Lambrusco Grasparossa, Grechetto Gentile, and Negretto don't just grow; they tell a millennial geological story, absorbing unique savouriness and minerality.

Viticulture is practiced according to the principles of "lay" biological and biodynamic agriculture, which eschews dogma. The goal is not to follow a certification, but to respect and enhance the biodiversity of the place. The rows are a pulsating ecosystem, where the microbial life of the soil is fed by cover crops and where plant management is manual and meticulous. In the cellar, the philosophy is "less is more": spontaneous fermentations in steel, long periods on the fine lees, and almost no use of modern technology. It is from this approach that unique sparkling wines are born, capable of expressing a vibrant freshness, unexpected complexity, and an unmistakable personality that moves away from industrial logic to embrace the authenticity of an artisan wine.

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