In the countryside, no two weeks are ever the same. Each season brings its own balance: rain, heat, wind, humidity, vine growth, and the development of the bunches. Everything changes quickly, and every intervention must be considered according to what the vineyard is expressing at that moment.
Sabato 30 maggio presentiamo le nuove sboccature di Maso, il nostro Metodo Classico rosé da uve Lambrusco Salamino.
Una serata speciale per scoprire Maso nelle sue tre versioni: 24 mesi, 48 mesi e 60 mesi sui lieviti.
Tre annate, tre tempi di evoluzione, tre modi diversi di raccontare struttura, cremosità e complessità nel Metodo Classico.
The Traditional Method explained through Maso, Bugno Martino’s rosé sparkling wine made from Lambrusco Salamino grapes. From bottle refermentation to lees aging, all the way to the new 24, 48 and 60-month disgorgements.
Il Lambrusco è sempre stato un vino popolare.
Non nel senso di “semplice”, ma nel senso più vero: era il vino del contadino.
Chi aveva qualche filare se lo faceva in casa.
Chi non lo aveva, andava dal contadino di fiducia con la damigiana nel baule.
E da lì cominciava tutto.
If you ask someone who is not very familiar with wine what Lambrusco tastes like, the answer usually comes quickly:
“Sweet.”
It’s one of the most common ideas about Lambrusco… and also one of the biggest misunderstandings.
In reality, traditional Lambrusco is a dry wine. Fresh, vibrant and deeply gastronomic. A wine that was born to be enjoyed at the table, alongside the food of our countryside.
So where does this widespread belief come from?
January is the month of quiet decisions: freezes, Guyot pruning, yield control and cellar racking.
Discover how wine is made in winter.
November was the month of gentle silence: fermentations have come to an end and the wines are now resting in their tanks.
The Journey That Gives Life to Wine
There’s something special about seeing wine come to life right before your eyes. We’re not talking about technical parameters: we’re talking about that moment when you find yourself standing in front of a tank that smells of fermenting must, and you realize that inside it there’s a piece of land, a year of work, an entire season of hopes
We were not born in the vineyards, we are winemakers by choice
