Region: Emilia Romagna, Italy
Color/Style: Sparkling Rosé Wine
Grapes: Lambrusco de Sorbara, Pinot Nero, Fortana
Vinification: After a soft pressing, grapes are left to macerate on skins for 18 hours, primary fermentation occurs in stainless steel tanks with indigenous yeasts, then secondary fermentation according to the Martinotti/Charmat Method with extended lees
Vigna Rosa, meaning rosé vineyard in Italian, was chosen because Matteo wanted to emphasize the fact that they are farmers growing their own grapes
About the Producer
Vitivinicola Fangareggi was officially founded in 2005 by Giuseppe Fangareggi, but the tradition of growing Lambrusco grapes has been in the Fangareggi family since the 1800s. Today, Giuseppe's son, Matteo, runs the farm along with his mother, Margherita, and his uncle, Roberto. Giuseppe and Roberto mainly take care of the vineyards, Margarita takes care of reception, and Matteo takes care of everything else, including the winemaking. Their wines are produced only from the family's 24ha of vineyards spread across eight parcels in the provinces of Reggio Emilia and Modena. Grapes are pruned and harvested by hand and the vineyards are practicing organic with an advanced integrated pest management protocol, without the use of chemical herbicides or fungicides, using mechanical weeding, and organic fertilizers. In the cellar, Matteo uses only indigenous yeasts for primary fermentation to produce six types of sparkling wines, both red and white, with a focus on the production of Lambrusco. These are authentic and joyful wines, perfect with the meats and cheeses Emilia is known for.