Emilia Lambrusco IGT 'Vecchio Moro' (750 ml.) Rinaldini

THE COMPANY

Over the years it has expanded with new departments and cellars: one shed is dedicated to the storage of agricultural tools, ultra-modern and recently renewed, one cellar is intended for winemaking and processing, and another for bottling and packaging.

All are equipped with cutting-edge systems and equipment, maintaining the quality level as high as possible, while not forgetting the tradition and lessons learned from experience. Two underground cellars have been excavated on the property, spanning 1,000 square meters.

The first has been set up as a barrel cellar with French oak and acacia barrels, where the finest wines are aged. The second, completely underground, is a true “cave” for champagne, where sparkling wine bottles are refined and remuage is done manually. In the same underground spaces, wines rest for bottle aging before being put on the market. In the century-old barn, where cows once relaxed for the production of Parmigiano-Reggiano, there is now a tasting counter and a sales point for products, framed by ancient winemaking and farming equipment.

The production comes exclusively from our vineyards, which span 15 hectares, cultivated on mixed gravel alluvial soils, with a spurred cordon system, high density of vines per hectare, and low yield, equipped with an underground drip irrigation system. For their protection and in respect of nature, we use very modern machinery that dispenses minimal quantities of environmentally compatible pesticides. The viticultural composition consists of highly and wisely selected varieties of 60,000 vines, so as to express the maximum qualitative revelation in the wines and to fully enjoy them.

THE HISTORY

Our farm was founded in the late 1960s by dad Rinaldo Rinaldini, who at the time managed a renowned restaurant with his family, where wines and cured meats were produced artisanal and where the most authentic dishes of Emilia cuisine were served.

The company is located halfway between Reggio Emilia and Parma, at the foot of the Matildic hills. The love for the land, admiration, and knowledge of the “champenois” rites grew over time, and it was precisely this that led our family to become winemakers.

Thanks to technique and curiosity, we decided to save ancient grape varieties that would otherwise have been doomed to extinction. In just a few years, it has been demonstrated how miracles can arise from soils and vines mistreated by producers and forgotten by masters of winemaking culture.

Even today, the business has maintained its family character, as the entire transformation cycle, from grape to bottle, is managed by Paola Rinaldini with her husband Marco Melegari and their son Luca, who is also responsible for the care of the vineyards. The winery was created from an ancient farmhouse from 1884 located in the center of the vineyards.