Denny Bini ‘Spuma!’ Frizzante Rosato NV
Location: Italy, Emilia-Romagna
Winemaker: Denny Bini
Grapes: Lambrusco di Sorbara
Soil: sand, limestone
Winemaking: Spontaneous fermentation for 15 days without temperature control in stainless steel tanks. The second fermentation happens in the bottle in the spring and it takes place within 30 to 60 days and adding must from the same vintage
‘Spuma’: Denny’s bottle-fermented metodo ancestral made from the geeky high-acid Sorbara grape. If you’re an acid-head, and also like lasagna, there’s no better grape to look for in Emilia-Romagna than Sorbara. Long considered the more mineral-driven and less fruity Lambrusco grape, Sorbara makes sparkling wines that are racy - tingling with unripe red fruits. ‘Spuma’ is bottle fermented; generations ago, according to Denny, it was always a bit of a revelation for farmers going down into the cellar to see if a bottle of their fermented wine would actually undergo secondary fermentation, and had the fizz or spuma ooze out. If it did, one declared Spuma! in anticipatory celebration of something fizzy for a meal or aperitivo.
From the importer PortoVino: After too many years of industrially-produced mediocrity, Emilia is now home to a small but growing cell of artisanal producers who are farming carefully and returning to the metodo ancestrale (also know as Pet-Nat) of their great-grandfathers. Denny Bini is one of the humble heroes of this renaissance-revolution. Over the years, he has slowly been changing his career from historic cellar master of well-known Lambrusco estate to someone with his own vineyards and cellar of mostly metodo ancestrale wines.
Location: Italy, Emilia-Romagna
Winemaker: Denny Bini
Grapes: Lambrusco di Sorbara
Soil: sand, limestone
Winemaking: Spontaneous fermentation for 15 days without temperature control in stainless steel tanks. The second fermentation happens in the bottle in the spring and it takes place within 30 to 60 days and adding must from the same vintage
‘Spuma’: Denny’s bottle-fermented metodo ancestral made from the geeky high-acid Sorbara grape. If you’re an acid-head, and also like lasagna, there’s no better grape to look for in Emilia-Romagna than Sorbara. Long considered the more mineral-driven and less fruity Lambrusco grape, Sorbara makes sparkling wines that are racy - tingling with unripe red fruits. ‘Spuma’ is bottle fermented; generations ago, according to Denny, it was always a bit of a revelation for farmers going down into the cellar to see if a bottle of their fermented wine would actually undergo secondary fermentation, and had the fizz or spuma ooze out. If it did, one declared Spuma! in anticipatory celebration of something fizzy for a meal or aperitivo.
From the importer PortoVino: After too many years of industrially-produced mediocrity, Emilia is now home to a small but growing cell of artisanal producers who are farming carefully and returning to the metodo ancestrale (also know as Pet-Nat) of their great-grandfathers. Denny Bini is one of the humble heroes of this renaissance-revolution. Over the years, he has slowly been changing his career from historic cellar master of well-known Lambrusco estate to someone with his own vineyards and cellar of mostly metodo ancestrale wines.
Location: Italy, Emilia-Romagna
Winemaker: Denny Bini
Grapes: Lambrusco di Sorbara
Soil: sand, limestone
Winemaking: Spontaneous fermentation for 15 days without temperature control in stainless steel tanks. The second fermentation happens in the bottle in the spring and it takes place within 30 to 60 days and adding must from the same vintage
‘Spuma’: Denny’s bottle-fermented metodo ancestral made from the geeky high-acid Sorbara grape. If you’re an acid-head, and also like lasagna, there’s no better grape to look for in Emilia-Romagna than Sorbara. Long considered the more mineral-driven and less fruity Lambrusco grape, Sorbara makes sparkling wines that are racy - tingling with unripe red fruits. ‘Spuma’ is bottle fermented; generations ago, according to Denny, it was always a bit of a revelation for farmers going down into the cellar to see if a bottle of their fermented wine would actually undergo secondary fermentation, and had the fizz or spuma ooze out. If it did, one declared Spuma! in anticipatory celebration of something fizzy for a meal or aperitivo.
From the importer PortoVino: After too many years of industrially-produced mediocrity, Emilia is now home to a small but growing cell of artisanal producers who are farming carefully and returning to the metodo ancestrale (also know as Pet-Nat) of their great-grandfathers. Denny Bini is one of the humble heroes of this renaissance-revolution. Over the years, he has slowly been changing his career from historic cellar master of well-known Lambrusco estate to someone with his own vineyards and cellar of mostly metodo ancestrale wines.