NV Podere Sottoilnoce Valtiberia

70%  Trebbiano Modenese 30% Trebbiano di Spagna

Hills of Castelvetro

Organic + Biodynamic

A white sparkling wine, made in col fondo (Pét-Nat) method. The grapes varieties are vinified separately and, once alcoholic fermentation is complete, are blended and bottled to undergo secondary fermentation on lees, without riddling or disgorgement. Neither fined, nor filtered. Minimal sulfur addition. 

The trebbiano modenese and di spagna are actually grapes typically used for balsamic vinegar that Max thought to make into a classic Emilia sparkler. The modenese offers bright acid and mineral complexity while the di spagna adds fruit and body (it has a higher glycol content than the modenese). This wine was a favorite at our ‘Brusco Disco tasting last November. Experiment with pairings: salads made with balsamico; mortadella; pizza bianca (the famous combo in Emilia is mortadella with scamorza cheese, insert drooling face emoji).

Podere Sottoilnoce is a 6-hectare wine estate located in the picturesque village of Castelvetro di Modena, at the very heart of the Lambrusco Grasparossa DOC. Max Brondolo has been applying biodynamic principles since 2016, with the goal of maintaining the balance between monoculture (vineyards) and the surrounding nature. He owns 14 hectares, 6 of which are vineyard and the rest dedicated to the woods, lakes, and bees. He does not intend to expand his vineyards much or at all. 

Every choice Max makes takes into consideration his mission: to make natural, but tasty!, sparkling wines in the Emilia region’s tradition; further promote the diversity of Italy’s varieties and proliferate forgotten grapes; disrupt the natural setting as little as possible in his vineyards; and move away from what he describes as  “vineyard deserts.”

Max is part of a coalition of farmer/wine makers (viganioli) that call themselves the Modena Frizzante Frizzante Revolution. The coalition promotes grape diversity; biodynamic farming*; wine made in the Pét-Nat style**; use of natural/wild yeasts for fermentation; and the adamant renunciation of the Lambrusco DOC as they maintain the DOC code actually goes against tradition.