The ‘Saldalama’ Rosso Frizzante is a chameleon-like Emilian bubbly (say the 5 times fast) - not quite light enough to truly be considered rosato, not quite dark enough to nudge into the realms of a true Lambrusco-style wine. Dominant to Lambrusco Grasparossa, likely one of the most inky, sanguine and savory of all the Lambrusco sub-types, the Saldalma is lifted high on the addition of brighter streaks of Lambrusco di Sorbara and Trebbiano Modenese, a local clone of the ubiquitous central Italian white variety. Harvested, fermented and raised separately (all of this occurring in stainless tanks), the 3 varieties are brought together under the crescent moon in late May of the following year, spurred into a secondary fermentation in bottle with the addition of sweet grape must. Strawberry gastrique, rose hips, beef tartare, fir, damp forest, wet rocks… all of this carried on a wave of crisp, dry and spice-riddled fizz