High in the hills of Emilia-Romagna, Marco Bertoni starts "Il Farneto" in the 90's. His goal: to bring back natural agriculture to this area, and it is needed! The area is best known for Lambrusco, a local grape with a lot of history, but Lambrusco has gotten a bad name over the years. The grape became very popular in the 1970s and 1980s because of the sweet, red sparkling wine made from it. It was produced in bulk to meet the high demand and horribly bad wines were made. But what few people know is that Emilia-Romagna actually has a very rich artisanal and culinary history. For example, Parmigiano Reggiano, Coppa di Parma, Aceto balsamico, Culatello salami all come from this area and the local cuisine is really awesome. Fortunately, there are more and more new winemakers coming in who want to restore the craftsmanship in this area. Therefore, this is definitely a place to keep an eye on in the near future!
Il Farneto is a biodynamic farm with a closed ecosystem. Marco works mainly on the land, grows wheat, among other things, and keeps his own animals. In the wine cellar he is helped by winemaker Tomasso Turci. Together they produce very nice wines with indigenous grape varieties. The wines ferment spontaneously, are unfiltered, unclarified and bottled with a low dose of added sulfite for stability during transport. All the wines are easy drinking, pure, go perfectly with Italian cuisine and are also very well priced... Nothing more to change! Saluti!
In the vinification process, he controls the temperature a little, but does not add yeast unnecessarily and uses only the minimum amount of sulfurous acid. Frizzante is bottled after fermentation is complete. A small amount of Mostocotto (must from the Spergola grape) is added and the wine undergoes a second fermentation in the bottle.