17.5/20 points, Jancis Robinson

Could this be the most traditional of the bunch? Made from a base of Salamino and every single other variety they grow. With all fruit being handpicked, fermentation take place spontaneously in concreate tanks with the second fermentation taking place in bottle. We absolutely love this wine, showing moreish wild strawberries, soft red berries and freshly baked bread, it is a refreshing sip that just keeps giving.

#Tasting#

Gianluca Bergianti is a star of Lambrusco. Hisis the only one on the list at Massimo Bottura’s 3 Michelin Star restaurant in Modena, and as well as being a superbly talented winemaker, he’s also a keen beekeeper, farmer of heritage grains and producer of hyper-seasonal biodynamic vegetables. His first harvest was just 10 years ago, after intensely researching the two indigenous grapes Sorbara and Salamino, and searching for ancient clones. He spent time studying biodynamics with leaders of the scene in Italy: Stefano Bellotti at Carlo Noro and Michele Lorenzetti, and has worked biodynamically since day one. The wines are thrilling to drink; nervy, tingly, incisive and exciting.