Cantina della Volta was founded in 2010 in Bomporto, in the heart of Emilia-Romagna's Lambrusco country, by Christian Bellei, a fourth-generation winemaker whose family has farmed grapes along the Naviglio di Bomporto canal since 1920. Christian and his father Giuseppe developed a fascination with traditional-method sparkling wine after studying in Epernay, and they set out to prove that Lambrusco di Sorbara, the region's palest and most delicate native grape, could be made with the same rigor and patience as Champagne. Working from the original family cantina, they abandoned the autoclave tanks that define most everyday Lambrusco in favor of bottle fermentation, hand-harvesting, and extended lees aging, work that has made Cantina della Volta one of the producers most credited with reviving metodo classico Lambrusco as a serious style rather than a novelty.

Brutrosso is Cantina della Volta's signature red-hued sparkler, made from 100% Lambrusco di Sorbara grown on the sandy, alluvial soils that define the Sorbara subzone along the Secchia and Panaro rivers. The wine undergoes its second fermentation in bottle, then rests on its lees for a minimum of twelve months before riddling and disgorgement, a process that builds fine, persistent bubbles and real textural depth. A modest dosage of about 5.5 grams per liter keeps the finished wine squarely in Brut territory, letting the grape's natural raspberry and wild strawberry character lead rather than added sugar. The result is a brilliant ruby-red metodo classico sparkling wine with genuine structure and freshness, a world away from the sweeter, tank-fermented Lambrusco most people know.

Why You'll Love It

• A genuine rarity: one of the only Lambruscos made by the traditional Champagne method, with fine, uninterrupted strings of bubbles.
• Vivid ruby color and a nose full of raspberry, wild strawberry, and bright citrus peel.
• Extended lees aging brings a savory, mineral undercurrent and a creamy texture that balances the wine's natural acidity.
• Bone-dry Brut style with real length and persistence, proof that Lambrusco can be a serious wine, not just a party pour.
• Versatile enough to open as an aperitivo or carry straight through a multi-course meal.

How To Serve It

• Chill to 45-50°F, cold enough to keep the perlage lively without muting the fruit.
• No decanting required. Pour straight from the bottle into the glass.
• Serve in all-purpose stems rather than a narrow flute, which lets the raspberry and strawberry aromatics open up.
• Pair with mortadella di Bologna and aged Parmigiano-Reggiano, or with wood-fired pizza and grilled sausage, the way it's enjoyed at home in Modena.