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Creating Bugno Martino was a dream come true for husband and wife Giuseppe Zavanella and Raffaella Merlin. Neither had backgrounds in wine: Giuseppe was a builder, and Raffaela worked in PR. When visiting small artisan wineries throughout Italy, they realized that Lambrusco was missing from this movement. For many years, it’s mainly been produced as a cheap, sweet wine by large industrial wineries, and “the real essence of its roots” has been lost, as Raffaella put it. “Our idea is to let the world know that a different kind of Lambrusco exists, and that is the real Lambrusco,” she explains. They planted their first vineyard in 2009 on an old family farm previously growing grain and wheat–they had no experience and no old family recipes to draw on, only their passion to restore credibility to their native region’s wine.
“First of all we are farmers,” Raffaella tells us. The estate is certified organic, and they incorporate biodynamic preparations and green manure/cover crops as well. With Mantua’s high humidity, it’s difficult to farm organically, but they learn more each year and are working to reduce the use of copper in the vineyards by using natural extracts instead. Winemaking is low intervention in order to showcase the healthy and expressive fruit that’s the result of their hard work in the vineyard. Some of the sparkling wines are made via the modern Charmat method, while others are made in the “ancient” style and refermented in bottle. All of the base wines are spontaneously fermented with native yeast, and grape must is used as the liqueur de tirage for both tank and bottle methods.
- Williams Corner
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