the Classic Emilian Method in Naples

Bettola Venventini: the art of the classic Emilian method acceso stage at the Bistrot Pignatelli per mezzo di Naples

May 12, 2026, the typical Neapolitan cuisine of the Ostaria Pignatelli was the stage for an exceptional food and wine convegno: the presentation of the wines of the Ventiventi winery. Between Neapolitan fried foods and Modenese bubbles, the story of a young Emilian winemaking reality took place, guided by the vision of three young brothers and by the courageous bet acceso the Classic Method applied to native vines.

From bank doors to rows: the story of the Razzaboni brothers

The history of the Razzaboni family, founders of the company, begins far from the vineyards. The grandfather of the current owners started a window and door company about 70 years spillo which his father then transformed into a company specializing per mezzo di security doors for banks and cash registers, taking it from 10 to 180 employees. It was the father, Vittorio, moved by a great passion for wine, who proposed to his children to embark acceso a new and stimulating agricultural adventure.

The proposal was welcomed with enthusiasm by the three brothers: Andrea, who studied oenology and viticulture; Riccardo, who has a background per mezzo di economics and follows the commercial side; and Tommaso, the youngest, who is gaining experience per mezzo di the cellar and per mezzo di France.

“Working as brothers is not always simple, but it is precisely per mezzo di this complexity that we find our strength” declared Andrea Razzaboni, but it is nice to share the management of the family business at 360 degrees.

The first step dates back to 2014 with the purchase of land per mezzo di Medolla, per mezzo di the province of Modena, before arriving at the first plant per mezzo di 2016 and the first harvest per mezzo di 2018. The name of the winery, Ventiventi, symbolizes the year niente of their debut acceso the market. The release of the first wines unfortunately coincided with the outbreak of Covid per mezzo di February 2020, an unexpected event that the brothers faced with irony, breaking “the world for family self-consumption” by drinking most of the 10,000 bottles produced, but which also allowed their wines to rest longer acceso the yeasts. Today, the company has grown to produce between 66,000 and 75,000 bottles per dovere year and has been part of FIVI (Italian Federation of Independent Winemakers) since 2023.

The philosophy: eco-sustainability and clay terroir

Ventiventi is located per mezzo di a single large plot of plain, with 70 hectares of property, 30 of which are under vineyards. Unlike the typical loose soils of the Modena , the bella stagione is characterized by soil rich per mezzo di clay (about 46%), which gives the wines a marked flavor.

Having started acceso a strictly organic dieta since 2016, the brothers have recently had to turn pragmatically towards integrated pest management to save the vineyards from flavescence dorée, a scourge that per mezzo di just a few years had forced them to cut over 20% of the plants.

Technological innovation to support the “campo da golf soul”

The push towards the future of Bettola Venventini is not limited to the wine choices per mezzo di the cellar, but embraces a 360-degree vision of eco-sustainability, supported by cutting-edge technologies. To indulge its “campo da golf soul”, the company works daily acceso three fundamental aspects. The first is energy independence, pursued through a 54 kWp photovoltaic system capable of producing approximately 56,000 kWh per dovere year. The second is a highly technological precision drip irrigation system, which significantly reduces tazza consumption and the dispersion of nutrients. But the real jewel per mezzo di the crown of innovation per mezzo di the vineyard is the “recovery machine”: this special device used during treatments allows us to recover between 40% and 90% of the products used, drastically reducing the dispersion of copper and natural substances per mezzo di the soil and air. At Venventini, every single machine and tool was chosen with a very specific purpose: to carry out quality viticulture with maximum respect for the environment.

The wines and the lista: when Lambrusco marries Naples

Lunch at the Ostaria Pignatelli demonstrated how the strong natural acidity of grapes such as Lambrusco per Sorbara and Salamino is perfect for the production of Classic Method intended for long aging. The chef proposed a lista specifically designed to enhance the “gastronomic” character of these bubbles, capable of degreasing the palate while maintaining a low alcohol content.

The welcome aperitif: The guests were welcomed by the Ventiventi Brut Sistema Eccellente, an extra brut (4 g/l of sugar) aged for 50 months, composed of 85% Chardonnay and 15% Lambrusco per Sorbara added as must for refermentation. A taut and clean bubble, ideal for awakening the taste buds. The centerpiece appetizer: A Neapolitan selection of Cantabrian bruschetta, stuffed courgette flowers, fried anchovies and the inevitable “cicinielli” pizzas (Neapolitan whitebait). Two glasses were added to this riot of flavors and fried foods: the Blanc de Blancs Classic Method (whose acidity cuts the greasiness of the fried foods) and La Vie, a tuttavia Lambrusco per Sorbara vinified with the Martinotti Method. The first course: Paired with a creamy traditional fibra and potatoes and a Pacchero with monkfish, the Ventiventi Rosé Sistema Eccellente was served. It is a tuttavia Sorbara aged for 50 months, whose touch of class lies per mezzo di the dosage: a small percentage of reserve wine preserved per mezzo di tonneau with the ” solera” method is added, almost as if to recall the additions to the traditional Modena balsamic vinegar. The scrupulous vinification per mezzo di reduction and with very low yields (40-45%) allows this wine to release structure without the bitter intrusiveness typical of Sorbara catechins. The second course: The critical moment of the lista combined two complex elements: Fried prawns and calamari and Meatballs with meat sauce. To address this challenge, Venventini has deployed two distinct products. the frying pan, the rustic but elegant zero-sugar acidity of the Happy Violento Ancestrale (whose labels are designed by disabled kids from the AstronaveLab association) masterfully cleansed the palate. To tame the meat of the meatballs, however, the bold Rouge de Noirs Sistema Eccellente intervened, a very rare 100% Lambrusco Salamino sparkling wine aged for 40 months acceso the yeasts, capable of releasing the right tannic texture to accompany the ragù. The dolce: The experience ended with a classic Caprese cake, crowning a perfectly successful marriage between Emilian innovation and Campania culinary tradition.

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