Sottoilnoce "Cattabrega" 2022 Rosato Frizzante di Lambrusco Emilia Romagna

Aromatic, savory, and gently tart in the best way, it offers lively acidity, subtle bubbles, and a depth of red berry and wild watermelon flavors with notes of fresh garden herbs.

Aged on lees, unfined, unfiltered
Bottled on May 25, 2023 under a crescent moon

6487 bottles produced

Cattabrega is a blend of Uva Tosca (90%)and Lambrusco Grasparossa (10%). There’s no disgorgement; instead, the yeasts remain in suspension inside the bottle, giving the resulting frothy and coral-colored wine a slightly cloudy appearance. Certified organic, biodynamically grown, low-intervention natural wine.

Podere Sottoilnoce is a 7-hectare wine estate located in the picturesque village of Castelvetro di Modena, at the very heart of the Lambrusco Grasparossa DOC. Proprietor and winemaker Max Brondolo has been applying biodynamic principles since 2016, with the goal of maintaining the balance between monoculture (vineyards) and surrounding nature. 

Podere Sottoilnoce is a first-generation winery. While Max started this project from zero, his family still had some experience with wine as his grandfather was also a winemaker, but in Asti, in Piedmont. That's where he built his first memories of wine as a kid - sparkling barbera. Very discreet about his previous professional life, he regrets he didn’t start with winemaking earlier in his life. Interestingly, Max invested in buying vineyards before the cellar, or an actual winery. He is still a bit of a nomad winemaker. He collaborated with Gianluca Bergianti, where he started to make his wines. He uses another winemaker's facilities where his tanks are. His storage is at another place near Modena and his tasting room and office is at another very lovely small house by the vineyard. 

Max harvests by hand and is intensely detail-oriented in order to allow himself to minimally intervene during the winemaking process. All grape varieties are vinified separately and once the alcoholic fermentation is complete, they are assembled following Max’s interpretation of depending on the vintage and vessels. Sulfur addition is done in minuscule quantities (between 10 to 15mg/L) immediately after the end of alcoholic fermentation. The final blend is then bottled together with must from the previous vintage or grape sugar, without added yeast, in order to undergo the second fermentation in bottle. All sparkling wines are therefore refermented in bottles, unfiltered and without disgorgement.