THE WINE
Made exclusively with the local heritage varietals of Lambrusco Grasparossa, Lambrusco Sorbera, Lambrusco Pellegrino and Uva Tosca - some of these being close to extinction! The fruit is selected from all of Max’s vineyards/ Spending 5 days on the skins and then fermented in a mix of concrete and steel. Max kicks starts secondary fermentation with frozen must to allow for a nice 1.8-2 bar pressure of fizz.
Lambrusco how it should be and not what you'll find in any supermarket!
THE PEOPLE
Growing up as the son of a doctor in Milan, Max led a fairly conventional life, working in industry for American and British companies. Yet his roots on both sides of the family traced back to farming—one in Piedmont, the other in Emilia-Romagna—a connection that remained present throughout his life. For years, he stayed linked to this heritage mainly through wine, but eventually his passion deepened, leading him to ask the question many of us do: What if I made wine myself?
Max knew from the start that biodynamic viticulture would guide his approach. He began with study, then turned to the place. His wife hails from Modena, making the surrounding hills a natural choice for their family vineyard. They purchased 11 hectares, 6.5 under vine, with the remainder preserved as forests, lakes, and wildflower meadows for the bees. From there, he set out to craft wines in the style of the region, yet through his own lens.
The following five years have been marked by constant experimentation with vinification in ceramics, steel, and glass. All the grape varieties are local, including some that are nearly extinct. The resulting wines are elegant and refined, with a nod to Champagne-inspired sparkling techniques, including secondary fermentation using frozen must, producing sparkling wines at 1.8 to 2 bars of pressure.
THE PLACE
Wines from Castelvetro di Modena are closely identified with Lambrusco Grasparossa di Castelvetro DOC — a sparkling red that stands out among Lambruscos for its depth, structure and rich fruit character. Produced from the local Grasparossa grape (often 100%, or at least a strong majority), these wines show a deep ruby‑purple colour, pronounced aromas of cherry, plum, dark berries — sometimes with violet or almond notes — and a pleasantly vinous, slightly tannic body that distinguishes them from lighter Lambruscos.
Podere Sottoilnoce - Saldalama 2023
6% Off 6 Bottles
Name
Saldalama
Producer
Podere Sottoilnoce
Style
Sparkling Red (Lambrusco)
Country
Italy
Region
Castelvetro di Modena, Emilia-Romagna
Vintage
2023
Grape
Lambrusco Grasparossa, Lambrusco Sorbera, Lambrusco Pellegrino and Uva Tosca
ABV %
12.5
SO2
Production
Biodynamic. Natural fermentation. Vegan. unfined. Unfiltered.
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