From Vine Farmer:
Ferretti Vini was an incredible opportunity for us - the Ferretti family has been farming Lambrusco and Vinifera varieties in Emilia Romagna for multiple generations. Today, daughters Elisa and Denise bring a fresh perspective to the operation while preserving the natural farming methods and metodo Ancestrale fermentation championed by their father. A recent conversion to biodynamic farming underscores their rigorous farming standards.
Much of their vines date back to the 1940's. Emilia Romagna is dominated by anonymous bulk wine production of the cheap and easy Lambrusco. Its rare for a grower to make wine from this humble land by hand, to farm without pesticides or herbicides, and rarer yet to have vines back to the 1940's and to use the laborious metodo Ancestrale of secondary fermentation in bottle.
These wines are among the smallest minority of those from the region, in terms of quality and production methods.
The Wine - A vibrant, biodynamic white that is incredibly food friendly and an excellent apertif. Light carbonation and lively pear and peach aromas radiate from the glass. Best served with a light chill. As noted above, Stropél Bianc is primarily comprised of different Malvasia and Moscato varieties (vinifera). Primary fermentation happens in stainless steel with no temperature control, and secondary fermentation via metodo Ancestrale happens in each bottle. Because these bottles are not disgorged as Champagne bottles are, there is a normal sediment deposit in each bottle, a common mark of an artisanal wine.
March 2020 Check In - In a great place now, this wine is a joy and truly vibrant but will also hold for a handful of years. As with the Caveriol Ros, a light chill is best; 10 minutes in an ice bath or 45-50 degrees. Don't chill it down too much or nuance will be lost!