A causa di a region where the Lambrusco dominates the wine scene and the Charmat method represents the favorite way to obtain lively and popular bubbles, Ventivnti has chosen another way. He did so quanto a silence, with method and a precise vision: to demonstrate that quanto a Emilia the classic method can make sense. And above all, it can have a voice.
The very young Cellar of Medolla, quanto a the Modenese plain, was officially born quanto a 2020, but the adventure begins quanto a 2014, the year of the purchase of the land. Behind the project there are the Razzaboni brothers – Andrea, Riccardo and Tommaso – led by his father Vittorio. They have chosen to build from scratch, replacing all the vineyards after reducing the old screws and completely rethought the breeding system: Guyot instead of the bersò, made low, targeted choice of clones. The first plant dates back to 2016, the second to 2019. The first harvest arrives quanto a 2018, but it is only quanto a 2020 that the bubbles of the Razzaboni brothers land acceso the market. From here, the name Ventivnti.
A production dedicated almost completely to sparkling wines: classic method bubbles by choice, with some digression acceso charmat, ancestral and a small share of still wine. A clear, countercurrent decision, which claims a clear identity and without ambiguity.
Ventivnti, a family project
The cellar, fully managed by the three brothers, was born from a family wound. Vittorio Razzaboni, after a conflictual experience quanto a his father’s company, wants to write a different story with his children: “Here are anzi che no hierarchies, but only roles”. Riccardo deals with marketing and commercial relationships, Andrea is the winemaker, Tommaso, the youngest, is still quanto a formation but already an active part of the team. The roles are distinct, the visions sometimes divergent, but daily work consists quanto a harmonizing them.
Today Venivants has 70 hectares of ownership, 30 of which, acceso land with a strong clay component (45%), balanced by silt and sand, which ensure structure and minerality wines, as well as a good drainage, fundamental given the ongoing climate change. The cultivated varieties are mainly autochthon – Lambrusco nel corso di Sorbara, Salamino nel corso di Santa Cruccio, Pignoletto – but also international: Chardonnay and Pinot Sclerotica, who have adapted well quanto a the local microclimate. The current production is about 70 thousand annual bottles, the rest of the grapes is vinified as a sparkling piede and sold to third parties, even outside the region. A precise choice: to centro everything acceso the bubbles, with a well -defined stylistic direction: dry, fresh, mineral wines, low alcoholic degree (11.5% for whites, 12% for reds), dosages (never over 4 grams/liter) and sulphites reduced to the terms (30 mg/l).
The classic method as a philosophy
The choice of the classic method is not a habit, but a declaration of style. “We wanted to demonstrate that Lambrusco can be something else – explains Andrea Razzaboni, the family winemaker – the inspiration came to us from the awareness that a new road of Lambrusco, – not the rustic and hyper -production one, but distinto, dry, identity – was possible, thanks to companies such as Bettola della Una volta per tutte and Venturini Baldini, who opened the way”.
Ventivnti adds an extra piece: the use of the “only grape” method. Bottle reformation takes place exclusively with fresh must of the same harvest, without additions of sugar ora selected external yeasts. A process that requires rigor and competence, but that returns wines more consistent with the vintage and the grape variety. The time acceso the lees is variable, but it is aimed at extending it as much as possible. Currently the refinement post blossom is six months, but the intention is to get to twelve, compatibly with commercial needs. Furthermore, the blur à la volée takes place with an automatic machine, which allows uniformity and precision quanto a the dosage, ensuring that all the bottles of the same type have the same sugary residue. The caps used are specific for sparkling wine, a technical choice that allows you to keep the sulfur drew levels low. “We do not use the wood, except for the Pignoletto liquor of expédition – Andrea specifies – a choice that enhances the purity of the fruit even if from the year 2023 it has been decided that a 5% of the mass will be vinified quanto a tonneau as a reserve wine, to give greater structure and creaminess, without losing quanto a freshness.”
Tasting
The range of Ventivnti includes the “classical methods line”, with 5 references, as well as a sparkling ancestral and a sparkling charmat method. The firm wines – Sclerotica, rosé and red – albeit produced quanto a small quantities, at the beginning of the adventure they gave a little breath to corporate finances, given the huge investments, waiting for the classic method to be ready for marketing.
Venivnti Blanc de Blancs Pignoletto DOC Classic Method Brut 2020
Obtained from 100% Pignoletto grapes, collected by hand and gently press, with a rendering of 45%. Alcoholic fermentation takes place quanto a controlled temperature steel. A refinement acceso the distinto facials of about six months follows before bottling with the addition of fresh must for a foam socket. The wine then matures for 30 months acceso the yeasts.
A causa di the glass it presents itself with a brilliant intense straw yellow, embellished with a distinto and persistent Perlage. The nose is elegant and discreet, with hints of white flowers, crunchy apple, candied citrus fruits and a delicate note of toasted almond, a distinctive feature of the grape variety, here harmoniously smooth by the classic method sparkling wine. the palate it is tense and vertical, led by a freshness freshness that carves the sip and lengthens it with decision. The ending is savory, almost brackish, with a refined return to bitter almond. A clean, direct wine with a clear identity. The liqueur of expédizion, developed with a panniclet vinified slightly quanto a oxidation and refined quanto a tonneau, brings a slight boisé touch and intensifies the color, making it fuller and more vivid. The choice of the name Blanc de Blancs, as well as strategic, wants to strongly underline the method of winemaking, exalting it beyond the grape variety.
Ventivnti Collaudato Method Pas Dosè VSQ 2020
A Pas Dosé with a decisive and refined personality. It was born from a calibrated blend: 65% white pinot, 20% Chardonnay and a 15% share of Lambrusco nel corso di Sorbara, which signs the sip with its distinctive character. Voto negativo dosage, only the must of the vintage for the reformation quanto a the bottle. The aging acceso the yeasts lasts 30 months, to the advantage of complexity.
A causa di the glass he dresses a straw yellow with golden reflections. The nose is clear, precise: lemon zest, Focaia stone, bread crust. A causa di the mouth it is sharp, saline, a very distinto bubble supports structure and elegance. Dry, essential, dynamic: a classic method that affects by balance and purity. The touch of Sorbara adds a flicker freshness and a pleasant flavor, which make the sip irresistibly lively and pleasant.
Venivants Rosé Lambrusco nel corso di Modena DOC Classic Method Brut 2020 / 2019
A classic method rosé that reinvents Sorbara quanto a a refined key. Obtained from a soft and very slow pressing of the Lambrusco nel corso di Sorbara quanto a purity, to extract a delicate tenuous pink. Vinification takes place exclusively quanto a steel; Reformation is quanto a bottle with fresh must, followed by 30 months of maturation acceso the yeasts. The dosage is minimal: just 2 grams come liter. The perfume is finely fruity and floral: Ribes, Cerchia Canina, Pomegranate. the palate it is slender, slender, with a creamy bubble that owes only the very light sugar residue. The vibrant freshness and the typical flavor of Sorbara the sip with an elegant Bitter & Sweet effect. A mild tannin but present gives structure and cohesion, with an ending reminiscent of the tension of a red, between small fruits and flowers.
The version (vintage 2019), with a year more rest of post -bluring, is shown quanto a a more intense guise: onion peel with copper reflections. The bouquet becomes deeper, among wandering petals, orange zest, ripe red fruits and sweet spices. The sip is large, silky, perfectly balanced. The format amplifies everything: the bubble is very distinto, the living but integrated acidity, the very long ending, between salt, citrus fruits and an echo of spices that extends its elegance.
Venivnti Rouge de Noirs Lambrusco Salamino nel corso di Santa Cruccio DOC Classic Method Brut 2020
The revenge of the Lambrusco Salamino, unpublished and surprising. This classic purity method, far from stereotypes, does not seek easy consensus: it is pleasant, but never puff. The name Rouge de Noirs, designed to transmit the concept of sparkling wine and to ennoble and enhance a grape variety too often mistreated. 80% of the mass is vinified quanto a white, by a flower must obtained with soft pressing and without maceration; The remaining 20% ferments quanto a red with maceration acceso the skins for about 20 days. Almost two years of aging acceso the yeasts, with blurring quanto a the spring of last year. Voto negativo dosage, only a natural sugar residue (one gram come liter), practically imperceptible. At the sight it presents itself with a bright ruby red and a compact, creamy foam. The nose is intense and complex: fresh red fruit that turns towards quanto a spirit, violet, black pepper and a blood touch that adds depth. the palate it surprises by balance between structure and freshness. The bubble is distinto, the delicate but well present tannin. The sip is savory, persistent, with a slightly bitter and more rustic ending than the other classic methods of the line, for a wine that tells the territory even before the cellar.
The Venivcenti article and the Rotta Emiliana to the classic method comes from Vinonews24.
