Lusvardi

Country:

Italy

Emilia-Romagna

Region:

LUSVARDI was founded by Rita and Andrea with the goal to obtain a distinctive wine from the vineyards the Family owned for several decades ( 3,5 hectares) of Lambrusco Salamino and Lambrusco Grasparossa. They are proud to introduce a wine that represents the unique characteristics of their region and its indigenous grapes.

From the winemaker; “FOLLOW ME/SEGUIMI is our vision, our philosophy: follow the natural “chaos” that evolution has generated in our grapes and our terroir and transform it in into a wine that is a natural and intriguing both in flavor and in expression of our land, without genetic modifications or forced production.
In order to solidify our commitment to our philosophy, in 2010 we began the 3-year process of converting our vineyard, “Podere il Serraglio,” to be an organic production, free of any chemicals and ever mindful of our environment and natural resources.”
Beginning with the 2014 harvest, all Lusvardi wines are certified organic by ICEA Certification Institute.

Our Wines

Misfatto

100% Spergola. Hand picked followed by whole cluster soft press. Spontaneous fermentation using indigenous yeast in stainless steel followed by secondary fermentation in the bottle using natural yeast and must saved from base wine. Yeast left in bottle, no filtration. Organic.

Lambrusco Dell'Emilia, Rosé

100% Lambrusco Salamino. Destemming and crushing follwowed by 12 hour cold-soak maceration. Secondary happens in pressurized stainless steel tank, using natural yeast and must saved from base wine. Certified organic.

NSD, Brut Nature Rosé

100% Lambrusco Salamino. Soft pressing of whole grape bunches, fermentation in stainless steel at controlled temperature. Maturation on fine lees for 6/7 months with periodic battonages. Secondary fermentation takes place according to the Method Champenoise, in bottle. Disgorgement after 24 months, no dosage added. Certified organic.

Pét-Nat Rosé, 'Robin'

100% Lambrusco Salamino. Hand-picked, soft pressing of whole bunches followed by spontaneous fermentation in stainless still tanks. Secondary fermentation in the bottle, using must & indigenous yeast from same grapes, according to ancestral method. Maturation on fine lees for minimum of 12 month, no disgorgement done as per Pét-Nat method.

Lambrusco Dell'Emilia, Brut

100% Lambrusco Salamino. 12 day cold soak maceration. Secondary happens in pressurized stainless steel tank, using natural yeast and must saved from base wine. Certified organic.

Lambrusco Dell'Emilia, 'Senzafondo'

70% Lambrusco Salamino, 30% Lambrusco Grasparossa. 12-14 day fermentation and maceration with daily dèlestages. Secondary fermentation following charmat method using natural yeast and must saved from base wine. Certified organic.

Lambrusco Dell'Emilia, 'Grato'

70% Lambrusco Salamino, 30% Lambrusco Grasparossa. 12-14 day fermentation and maceration. Aged on lees in steel for 7 months. Secondary fermentation in the bottle using natural yeast and must saved from base wine. Yeast left in bottle, no filtration. Organic.