You never forget your first label.

We dreamed of a debut — a wine that would speak of us and where we come from. True to our Emilian roots, there could be only one choice: the king of Lambrusco, Sorbara.

1,241 bottles: a thoughtful harvest, a heartfelt project.

We asked ourselves: “Would you drink this bottle?”
Now, we leave the answer to you.

The summer of 2024 was unpredictable — marked by fluctuating temperatures and steady, if never overwhelming, rain.

We harvested a small portion of the grapes early to prepare the pied de cuve, gently destemmed and crushed with a short skin maceration. The rest were brought in just in time — narrowly ahead of a heavy rainfall that could have changed everything. We pressed softly, using only the free-run juice, which was left to settle naturally for about a day. Fermentation started with native yeasts from the pied de cuve and took place partly in fiberglass and partly in used barriques. Once blended and cold-stabilized, the wine was bottled with a touch of frozen must from the same harvest to initiate a second fermentation in bottle — all driven by indigenous yeasts.

A lively Sorbara, just like us.
Fresh, direct, honest.

Our first symphony.
And certainly not the last.