La Collina | Lambrusco Rosso | Dell Emilia Quaresimo | Emilia-Romagna, IT | 2021
Emilia-Romagna! The gastronomay capital of Italy. The place that blessed us gluttonous mortals with Prosciutto di Parma, Parmigiano Reggiano, and Balsamico di Modena. So it's no surprise that this red sparkler pairs perfectly with mountains of salumi e formaggi that locals pass around like salt and pepper.
12 energized and passionate young men founded The Cooperativa Agricola La Collina in 1975 with a vision that everyone on the farm would live like an extended family. The farming was to be traditional, featuring some of Emilia’s most famous exports: Parmigiano Reggiano and Lambrusco. The hope was to be able to offer this close knit family environment to those less fortunate that were recovering from drug problems.
Today the visions have come into fruition as the cooperativa grows vegetables, fruits, cereals, keep livestock, make wine, sausages, honey, pasta, and meat products.
🧑🤝🧑 Pair with: PIZZA PIZZA PIZZA! pasta, salumi, formaggi, prosciutto di parma, parmigiano reggiano, fried raviolis, arancini, burgers, endless possibilities really
🍇 Grape Variety: 30% Lambrusco Salaminio, 30% Grasparossa, 30% Maestri, 10% Malbo gentile
🌱 Farming: Biodynamic
🍾 Winemaking: gentle press followed by 4-5 day maceration, indigenous/native fermentation in stainless steel. 10-15mg/L sulfur (or less depending on harvest)
📦 Production: 16,000 bottles
🧑🏼🌾 Winemaker: La Collina Cooperative
🌎 Region: Emilia-Romagna, Italy
🌡 Serve: Cold
🤓 More Nerdy Stuff: In addition to running a successful community biodynamic farm, La Collina is spreading the knowledge of biodynamic farming through educational field-trips and workshops. Over the years they have helped many young adults with drug problems rehabilitate themselves and learn the joys of farming and community.
The farm is just outside of Reggio Emilia, the historic heart of Emilia-Romagna. It was founded in the Roman Empire, and in 1797 and saw the creation of the “tricolore” Italian flag.
It was never a question for the co-op how to farm. Organics and Biodynamics are the only way for them, and they’ve been doing it strictly since 1985. They cherish their soils, and organics are the only way to keep them lively and connected to the surrounding ecosystem.
The cellar work at La Collina is consistent with their dedication to organics and biodynamics. The wine is produced using minimal intervention, but with precision, in hopes of making a very traditional, but precise Lambrusco.