WINERY

The vinification of the sparkling wines has always been done with the "traditional method" of fermentation in the bottle; in fact the company has categoricaly refused the use of an autoclave in the production of their sparkling wines.
Giusepppe Bellei travelled to the Champagne region to learn how to make  a Champenois and in 1979 started to vinify, in addition to Lambrusco, a sparkling wine with Chardonnay Trentino and Pinot Nero from Oltrepo Pavese with the classical method. His experience in the Champagne region also changed the image of a bottle of Lambrusco.
In 1982 the first Lambrusco di Sorbara was produced, which after bottling was aged on the yeasts for at least 10 months upside down on classic Champagne racks in which the bottles were manualy turned with regular intervals and subsequently degorged. Thus creating a Lambrusco without sediment and optimal characteristics of clarity through traditional methods.

VINEYARDS

The desire to produce a high quality sparkling wine led Bellei to search for a location dedicated to the production of Pinot Nero and Chardonnay.
In 1980 the vineyard "San Lorenzo dietro il monte" in the hills of Riccò di Serramazzoni, in the province of Modena was planted. The vineyard's soil and microclimate guarantee a viticultural ecosystem  similar to those found in the Champagne region and therefore ideal to cultivate the Pinot Noir and Chardonnay clones from France.
"San Lorenzo dietro il Monte" is 75 acres in total of which half is forest. It has been producing since 1991 and the its first sparkling wines were released in 1994.
Since 2000 the grapes have been organically produced.

FACTS