Podere Sottoilnoce is a biological certified winemaking venture located in the scenic village of Castelvetro di Modena, at the very heart of the Lambrusco Grasparossa DOC, where the owner Max Brondolo tends its 6.5 ha of vineyards in Biodynamic since 2016 and all efforts are made to maintan a balance between vineyards and surrounding nature.
The focus is on local grapes with an intense desire to rediscover unjustly forgotten ones such as Uva Tosca and Trebbiano di Spagna.
Harvest is manual and obessively attentive: only perfect grapes make their way to the cellar, thus allowing a minimum intervention in all winemaking phases.
All grapes are vinified separately and once the alcoholic fermentation is complete, they are assembled following Max’s interpretation of vintage and vats. The final “assemblage” is then bottled together with a source of sugar (previous year frozen must or grape sugar) in order to undergo the second fermentation in bottle. All sparkling wines are therefore refermented in bottle, unfiltered and sur-lie (no degorgement is done in order to give wines a full and lively life).
Cellar practices are driven by a strong belief in non-intervention. Sulfites are added in omeopatic quantities in pressing and immediately after the end of alcoholic fermentation. Techniques like filtering, fining or adding anything is considered not necessary. Vats used are a mix of cement, steel and ceramic.
All the work we do is inspired by love and driven by respect. We deeply care about soil fertility and think biodiversity helps balancing out what we take from nature. All our vineyards are ecosystems with a diversity of plants and flowers while grass cutting is minimized in order to help bees and other insects thrive. Cellar operations are carried out under the right moon phases and a “minimum intervention” approach is used in order to bring grapes vital forces from the vine to the bottle. We respect tradition and heritage by rediscovering forgotten grapes that prove to be incredibly contemporary. We do also respect all people who will be tasting our wines and make the best to provide a natural wine experience avoiding off-flavours and flaws. Finally, we do our best to follow and fulfill our dreams.

Information

Domain Name:
Podere Sottoilnoce
Winemaker's Name:
Max Brondolo
Country:
Italy
Region:
Emilia-romagna
Appellations:
Vino Rosato Frizzante, Vino Bianco Frizzante, Vino Bianco, Vino Rosso Frizzante, Vino Rosso
Farming:
Organic (ICEA)
Grape varieties:
Lambrusco Grasparossa, Lambrusco di Sorbara, Lambrusco del Pellegrino, Uva Tosca, Trebbiano Di spagna, Trebbiano di Modena, Trebbiano di Spagna, Blend ( vitigni della tradizione)

Edit Domain description

IntroStep 1

Tell us about your domain history, your family’s role in it and what makes your wine special.

Our app supports four languages: Italian, English, French, and Japanese. You can write your domain's story in any of these languages, and our app will automatically translate it into the other three. Just remember to check the translations to ensure they accurately reflect your unique story.

Podere Sottoilnoce is a biological certified winemaking venture located in the scenic village of Castelvetro di Modena, at the very heart of the Lambrusco Grasparossa DOC, where the owner Max Brondolo tends its 6.5 ha of vineyards in Biodynamic since 2016 and all efforts are made to maintan a balance between vineyards and surrounding nature. The focus is on local grapes with an intense desire to rediscover unjustly forgotten ones such as Uva Tosca and Trebbiano di Spagna. Harvest is manual and obessively attentive: only perfect grapes make their way to the cellar, thus allowing a minimum intervention in all winemaking phases. All grapes are vinified separately and once the alcoholic fermentation is complete, they are assembled following Max&rsquo;s interpretation of vintage and vats. The final &ldquo;assemblage&rdquo; is then bottled together with a source of sugar (previous year frozen must or grape sugar) in order to undergo the second fermentation in bottle. All sparkling wines are therefore refermented in bottle, unfiltered and sur-lie (no degorgement is done in order to give wines a full and lively life). Cellar practices are driven by a strong belief in non-intervention. Sulfites are added in omeopatic quantities in pressing and immediately after the end of alcoholic fermentation. Techniques like filtering, fining or adding anything is considered not necessary. Vats used are a mix of cement, steel and ceramic. All the work we do is inspired by love and driven by respect. We deeply care about soil fertility and think biodiversity helps balancing out what we take from nature. All our vineyards are ecosystems with a diversity of plants and flowers while grass cutting is minimized in order to help bees and other insects thrive. Cellar operations are carried out under the right moon phases and a &ldquo;minimum intervention&rdquo; approach is used in order to bring grapes vital forces from the vine to the bottle. We respect tradition and heritage by rediscovering forgotten grapes that prove to be incredibly contemporary. We do also respect all people who will be tasting our wines and make the best to provide a natural wine experience avoiding off-flavours and flaws. Finally, we do our best to follow and fulfill our dreams.

Select the language you wrote your description in:

To make sure all users all over the world can read this, make sure you select the original language of the text you added. Translate it in the next step.