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We are very excited to announce the arrival of three new natural wines from Terraquilia: two sparkling red Lambruschi and a delicious sparkling white. Terraquilia is a small estate located in the hills of Guigila, south of Modena, in the Emilia-Romagna region of northeast Italy, and sits at an elevation of 450 meters. Romano Mattioli is the owner and winemaker, and since the beginning he has been growing grapes organically and making wines naturally, using traditional methods, with minimal intervention in the cellar and very low levels of added sulfites. Romano's wines are not the cloyingly sweet, mass-produced, carbon dioxide-injected Lambruschi of the past. These are real wines that are dry, crisp, savory, satisfying, and speak of the place where they were made.
All of Terraquilia’s wines are made using the Methodo Ancestrale, which is one of the oldest ways of producing sparkling wine. The primary fermentation is stopped before it is completed by cooling the wine down while it is still in tank. The wine is then bottled, corked, and brought back to cellar temperature, and the fermentation continues without having to add any sugars or yeast. Because the bottle has been corked the carbon dioxide created by the fermenting yeast has nowhere to go but back into the wine, and, voila, a sparkling wine is created. Fermentation ends when the yeast cells deplete the natural supply of sugar, and the dead yeast cells (lees) that are left over create a sediment (called fondo in Italian). The sparkling white, Terraquilia 2016 Bianco dell'Emilia Col Fondo “Terrebianche”, as well as its sparkling red counterpart, Terraquilia 2016 Lambrusco dell'Emilia Col Fondo “Falcorubens” are both released with the wine left on its lees, or col fondo, which gives the wines a beautiful color, texture, opacity and complexity. The estate also produces the Terraquilia 2016 Lambrusco dell'Emilia Falconero “Zero”. This wine is made using the Methodo Ancestrale as well, except in this case the sediment is removed from the bottle to produce a clear wine. After some months of aging on its lees to gain complexity, the wines are riddled and then disgorged, leaving them with “zero” sediment, like those you would find from Champagne.
Emilia-Romana is a region renowned not only for its wines, but also for its famous delicacies. These include specialties such as Parmigiano-Reggiano, Bolognese sauce, Prosciutto di Parma, Lasagna, Balsamic Vinegar of Modena and stuffed ravioli. It just so happens that a dry lambrusco with bright acidity and lush tannins is the perfect match for these locally made treasures. Or maybe you are having pizza for lunch or dinner? I do not know of a more satisfying pairing than pizza with a rich and dry lambrusco such as these made by Terraquilia. Saluti! Anna DeBeer
Terraquilia makes this delicious sparkling white using the ancestral method and releases them with the wine remaining on the lees, or col fondo. The grapes are a blend of Pignoletto (known as Grechetto in other parts of Italy) and Trebbiano, which are grown on a mix of clay and silt soils. The robe is a hazy straw yellow in the glass (the haze being due to the fondo) and the nose exhibits rich aromas of golden apple, pineapple, citrus zest, honeysuckle, and a touch of fresh herbs. The palate is medium-bodied, dry and refreshing with fruity and savory notes of Bosc pear, dried peach, fresh lemon, lime pith, and an almondy finish with bright acidity. This easy-drinking white is a great alternative to prosecco and is deliciously enjoyed on its own or paired with a cheese and salumi plate. Anna DeBeer
This gorgeous sparkling red is made from Lambrusco Grasparossa, which produces a rich and velvety wine, owing to its thicker skins and more pronounced tannins than other Lambrusco varieties. Grasparossa grows best in hilly sites, like those where Terraquilia is located, in Guiglia, just south of Modena. Grapes are grown organically, harvested by hand, and made into wines with very low added sulfites. The wines are made col fondo, with the sediment from the lees remaining in bottle, giving the wines a lovely texture and a slight haze in the glass. The nose is very aromatic with fruity and floral notes of fresh cherry, violet, blackberry, and sweet spices. The palate is full and dry with flavors of cassis, black cherry, rhubarb, a refreshing mineral core and an earthy finish. This wine has enough weight and acidity to be paired with pastas, tomato-based sauces, or perfectly with pizza. Anna DeBeer
Terraquilia makes this sparkling red from a blend of mostly Lambrusco Grasparossa and a touch of Malbo Gentile added in to give the wine more power and structure. The wines are made with indigenous yeasts, are neither fined nor filtered, with very small amounts of added sulfites. This Falco "Zero" is made sparkling using the ancestral method and the wine is left resting on its lees for several months before being disgorged by hand, leaving the wines with "zero" sediment. The wine is a deeply-colored ruby red with a beautiful purple mousse. The nose is very aromatic with notes of crushed flowers, black currant, morello cherry, baking spices and turned earth. The palate is full-bodied, textured and dry with notes of blackberry, rhubarb, bramble, and red plum all wrapped around a core of rich tannins and a beautiful lifted acidity. This would make a great paring with hearty dishes such as herb-infused sausages, lasagna, barbecue ribs or stuffed pastas. Anna DeBeer