Ruberti is one of Lambrusco’s hyper-specific expressions of place, only grown in Mantova, so this is a real treat – and it just might be the dry, sparkling red of your dreams. 100% organically farmed Ruberti, taken from two parcels, totaling around one hectare only, on very sandy and limestone-driven soils. To be moderate with the tannins, the wine ferments on the skins just for 4-5 days before settling in steel; in spring at bottling, fresh juice/must is added to trigger refermentation. A dense violet in color, spritely bubbles burst with just-opened florals, freeze-dried strawberry, wilted fennel meets blackberry bramble catches, olives, and a fierce, salty acidity. Paolo and Amanda recommend enjoying this with tortellini en brodo, and don’t forget to give the broth a little sip.