Denny Bini founded Podere Cipolla in 2003 on his family’s farm with the intention of making lambruschi that are faithful, transparent representations of the Emilia Romagna territory. Secondary fermentation occurs in bottle: the classic method of making Lambrusco that has all but disappeared. The wines are savoury, structured, vinous, and highly drinkable.

This is a classic Emilian Lambrusco, with more depth to the fruit, since Denny works so carefully in the vineyard. Sweet and sour berries, with that classic Emilian bitter note on the finish.