THE LAMBRUSCO VIADANESE
History
The first traces of viticulture in our area date back to the 8th century AD, but it is around the year 1000 that real development begins, thanks to the Benedictine monks. By the 14th century, the typical area including Viadana (between the rivers Oglio and Po) is documented for its oenological potential
Lambrusco Mantovano Viadanese Sabbionetano
DOC
It's from our land. Sardonic and affectionate, soft yet aggressive, our Lambrusco Viadanese can be brutal with acidity and tannic aggression, but it immediately compensates with a dark, indeed black, exuberant and redundant fruit
Vén Crûd
Sabbioneta Rosato IGT
A small rarity given its limited production, tenacious and with great acidity. A rosé that recalls the flowers and autumnal fruits of our territory.
Quercus
Sabbioneta Rosso IGT
The proof that Lambrusco can go well beyond its typical path. A still red wine from vines over 25 years old. Wild, sanguine profile with woody and undergrowth nuances.
Uvino
Sabbioneta Ancellotta IGT
A gastronomic wine with ancient flavors, boasting an intense, impenetrable purple color to the eyes, it can be vigorous without being impolite.
Grappa Pagliare
Grappa di Lambrusco Viadanese DOC
From the skillful hands of Vittorio Capovilla, this distillate is born, elegant and joyful, reflecting the mastery of the best Italian micro-distiller.
Sàor d'Üva
Sweet and sour condiment from Lambrusco Viadanese DOC grapes
We entrusted our must into the hands of Andrea Bezzecchi, the owner of Acetaia San Giacomo. The long natural process of acetification and refinement for over 3 years in wooden barrels.
Madre
Lambrusco Viadanese DOC Vinegar
We entrusted our must into the hands of Andrea Bezzecchi, the owner of Acetaia San Giacomo. The slow acetification process of at least 9 months ensures the preservation of aromas and fragrances, allowing for acidity that is never aggressive, yet distinct and full of character.