Sisters Elisa and Denise Ferretti live and farm in Campegine, a small agricultural village between Reggio Emilia and Parma. The organic vines that produce these wines have been in the family since the early 1900s. Cellar technique at Ferretti is ruthlessly traditional: primary fermentation occurs naturally in tank (without clarification or filtration), followed by secondary ferment in-bottle with indigenous yeasts, followed by 1-2 year aging in bottle before release. As a result, Ferretti wines are full-on natural but markedly more complex, textural, and hauntingly aromatic versus plenty of pet-nats currently coming from Emilia Romagna.