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Alessandro Medici takes fresh look at Lambrusco with his brainchild "Phermento," a wine produced using exclusively Lambrusco di Sorbara grapes fermented using the Ancestral Method of sparkling wine production. Sorbara, which is one of the most delicate and lightly colored Lambrusco grapes, has recently grown in popularity in Emilia Romagna. Its high level of acidity and lack of tannin it lends itself to the Ancestral method of production. The Sorbara vines are 35 years old, grown Cordone Speronato (cordon trained and spur pruned) in clay soil and with restricted yields. The wine itself ferments in bottle to brut nature (zero dosage), and is capped with a crown cap. The internal pressure is 2.5 bars, making this wine frizzante. The wine is best served at a temperature of 46 - 50 degrees Fahrenheit and should be consumed within two years of vintage.