From the importer: Practicing organic, 7 ha. (of which 3 ha. are bought grapes from a neighbour who has a certified organic vineyard on his agroturismo). Marl and sand soils.

After too many years of industrially-produced mediocrity, Emilia is now home to a small but growing cell of artisanal producers who are farming carefully and returning to the metodo ancestrale (also know as Pet-Nat) of their great-grandfathers. Denny Bini is one of the humble heroes of this renaissance-revolution. Over the years, he has slowly been changing his career from historic cellar master of well-known Lambrusco estate to someone with his own vineyards and cellar of mostly metodo ancestrale wines.

Denny makes two Lambrusco we currently bring in: Spuma is his bottle-fermented metodo ancestral made from the geeky high-acid Sorbara grape, and an everyday drinking sparkling red Lambrusco from Emilia, that’ become affectionally and unofficially known as the ‘Festa’ or ‘Party’ label, owing to the big ol’ table of various types of people enjoying a raucous meal, and to the fact that it’s delicious, a touch bitter, and goes down easy if you don’t overthink it (kinda like most family gatherings).

Denny’s a good person to visit to get a list of all the under the radar trattoria and agroturismi in the area, and an all around great guy. Look out for his bianco metodo ancestrale that’s he’s been planting vines of the last few years.

Lambrusco and conviviality go hand in hand, and Denny Bini’s red fizz has been a favorite of ours for so many get-togethers that we often informally call it festa, or party. This is a classic Emilian Lambrusco, with a more depth to the fruit, since Denny works so carefully in the vineyard: sweet-sour berries, with that classic Emilian bitter note on the finish. The label is an imagined festa of historical and mythical figures from Italian history. From right to left: Totò, Alberto Sordi, Silvana Mangano, Magiofagiuoli, Fantozzi, Nonna Pasta, and an unidentified baby. )

REGION: Emilia Romagna
GROWING AREA: Reggio-Emilia, where traditionally different varieties of Lambrusco were blended.
FARMING: In conversion to certified Organic BioAgriCert
VINEYARD: 3 ha
ALTITUDE: 120 m / 394 ft
SOILS: Sedimentary clay
VARIETIES: Lambrusco Marani 30%, Lambrusco Salamino 30%, Lambrusco Maestri 20%, Lambrusco Grasparossa 10%, Ancellotta 10%
VINE AGE: 15 years old
VINE TRAINING: Cordone speronato
HARVEST DATE: Each variety is harvested separately, from the beginning of September until mid October
YEASTS: Native yeasts throughout FERMENTATION: Alcoholic fermentation for 10 days without temperature control, with 5 to 6 days on the skins. Secondary fermentation for 1 month in autoclave
MALOLACTIC FERMENTATION: Yes
SULPHUR: 25 mg/L added during the harvest and 25 mg/L added at the end of the vinification
ALCOHOL: 11.5%
ANNUAL PRODUCTION: 2000 cases

Place your order online for same-day pick up in-store.

For all orders over $50, we offer free local delivery within a 10 mile radius of each respective Shop in Morris and West Hartford.

We ship wine to many states. UPS Ground is our preferred third party carrier.