Ancient grape varieties, different soil types and microclimates, the love and dedication of a family: the wines of Poderi Fiorini

All the wines of Poderi Fiorini are monovarietal: the Lambruschi are made exclusively either with Lambrusco Grasparossa or with Lambrusco di Sorbara and the delicious sparkling Pignoletto is also made with 100 percent of this white variety.
When tasting the wines, one can only confirm what Alberto Fiorini told us: “The aim is to try and integrate the different soils and territories of the three holdings, which have distinct characteristics, in the best possible way. We also try and enhance the character of the different grape varieties we planted”. In fact each wine has its own very distinctive personality, which was enhanced when matched with the fantastic traditional food of Emilia we were served at lunch at the estate. These wines are also an ideal and interesting match for a vast number of dishes of the international cuisine.

The wine production technique at Poderi Fiorini

Wines made with “prise de mousse” in autoclave
Lambrusco di Sorbara DOC “Corte degli Attimi”, Lambrusco Grasparossa DOC “Becco Rosso” and Colli Bolognesi Pignoletto DOCG “Spazzavento” are made from a must base.
Lambrusco di Sorbara DOC “Corte degli Attimi” and Colli Bolognesi Pignoletto DOCG Spazzavento: destemming and crushing of the clusters, the must is then decanted by flotation. Lambrusco di Sorbara DOC “Corte degli Attimi” stays in contact with the skins for 3-4 hours after which it is racked into steel vats with temperature control and kept at 0 degrees Celsius.
Lambrusco di Grasparossa DOC “Becco Rosso”: the must is kept in contact with the skins for four days. Twice a day cold délestage is carried out: the liquid is racked into an autoclave and cooled down till 0 degrees Celsius, it is then racked again onto the skins. This technique is utilised in order to extract colour and in order to prevent the fermentation starting up. The must is then kept at 0° Celsius in steel vats.
Batches of 6,800 bottles are bottled at a time with the on premise bottling line, so that the must is gradually racked into the autoclaves when needed.
The must, with a content of 180 grams/litre of sugar, is pumped into the autoclave, selected yeast is added, and the alcoholic fermentation starts up. The temperature is kept at 20-21 degrees Celsius. The autoclave is kept open in order to make the CO2 exit. When the sugar reaches 24-25-26 grams/litre the autoclave is closed so that a pressure of 2-3 atmospheres is obtained. When the sugar content reaches 12 grams/litre the autoclave is refrigerated. Isobaric bottling follows.

Lambruschi that are re-fermented in the bottle
Lambrusco di Sorbara DOC “Vigna del Padre a Giuseppe”: maceration with the skins for one day, racking off. The alcoholic fermentation continues in an autoclave to which indigenous yeast is added. The wine is then bottled, some must of Lambrusco di Sorbara “Corte degli Attimi” (which is made from the same vineyard in Secchia Soliera) is added, and the wine re-ferments on the lees in the bottle for 7 months. There is no disgorgement.
Lambrusco Grasparossa di Castelvetro DOC “Terre al Sole”: starting from the 2015 vintage this wine is re-fermented in the bottle. The clusters are destemmed and crushed. The must is kept in contact with the skins for 3-4 days and cold délestage (see above) is carried out. The fermentation is stopped when the sugar reaches 25-26-28 grams/litre. The wine is bottled and the alcoholic fermentation is completed in the bottle. Selected yeast is utilised. A “dégorgement a la glace” follows. This technique has been chosen in order to make each wine have a distinctive personality and this is a priority for Alberto Fiorini.

Some more info on the wines we tasted

2015 is an exceptional vintage at Poderi Fiorini as in the rest of Italy.

Lambrusco di Sorbara DOC Corte degli Attimi 2015 (100% Lambrusco di Sorbara)
This wine is made from the vineyards in Secchia Soliera (on flatland). The colour is a beautiful rose pink. It is an extremely drinkable and pleasant wine, with evident fruity, raspberry notes, it is fresh and well balanced. It can be an excellent aperitif or match it with salame, cured meat, tagliatelle with meat sauce, “bollito”, fried vegetables and poultry, fried fish, fish dishes with tomato sauce (for example “baccalà alla Livornese”), fish soup. It is also a good match for Asian cuisine.
Average production: 30,000 bottles.

Lambrusco di Sorbara DOC “Vigna del Padre a Giuseppe” 2015 (100% Lambrusco di Sorbara – refermented in the bottle)
This wine is also made from vineyards in Secchia Soliera. It is made with a sort of short traditional method and it is re-fermented in the bottle for 7 months without dégorgement (see above). It can be described as a “Lambrusco sur lie”. The colour is a darker rose pink in comparison to “Corte degli Attimi”. The nose is intense, complex, with bread crust notes. It has a lot of structure so that it can be aged for a long time. The secondary and tertiary aromas are extremely interesting. The perlage is very fine in the mouth.
Ideal matches are medium seasoned cheese, soft cheese, “bollito”, salame, barbecues. 
Average production: 4,000 bottles.

Lambrusco Grasparossa di Castelvetro DOC “Becco Rosso” 2015 (100% Lambrusco Grasparossa)
This wine is made from vineyards in Garofano and in Savignano Alto. The colour is ruby red with intense purple reflections. The aroma is intense, with floral and fruity notes. It is full in the mouth, fresh with well integrated tannins. Match it with “tigelle”, “gnocchi” (a kind of small pancakes - traditional of Modena, the gnocchi are fried - that are served with prosciutto, cured meats and different kinds of salame), tortellini, simple meat dishes, excellent with pizza.
Average production: 80,000 bottles.

Lambrusco Grasparossa di Castelvetro DOC “Terre al Sole” 2015 (100% Lambrusco Grasparossa . re-fermented in the bottle)
This wine is made from the vineyards standing on the hill of Savignano Alto where the composition of the soil is clay and loam. The production technique (see above) has been changed, starting from the 2015 vintage, so to enhance the difference between the two Lambrusco Grasparossa made at Poderi Fiorini. The colour is ruby red with purple reflections. On the nose it is intense, complex, floral. It is full in the mouth, the tannins are evident but well balanced by a good acidity, the perlage is fine and “cleans” the mouth. Match it with seasoned cheese, Parmesan cheese, red meat dishes, barbecues.
Average production: 30,000 bottles.

Colli Bolognesi Pignoletto DOCG “Spazzavento” 2015 (100% Pignoletto)
This wine is made from vineyards standing in the holding of Torre dei Nanni at Savignano Alto. 2015 is a perfect vintage for this grape variety. The colour is a light straw yellow. On the nose it is delicate and slightly aromatic. In the mouth it is well balanced, with a good acidity and structure, it is sapid. This is a wine for aperitifs, soup, light fish dishes. One can never get tired of it!
Average production: 70,000 bottles.