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

THE COMPANY

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

All are equipped with cutting-edge systems and equipment to maintain the highest possible quality level, while not forgetting tradition and the teachings dictated by experience. Two underground cellars have been excavated on the premises, extending for 1,000 square meters.

The first has been set up as a barrel room 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 space, wines rest for bottle aging before being released to the market. In the century-old stable, where cows once relaxed for the production of Parmigiano-Reggiano, there is now a tasting counter and a sales point for the products, framed by ancient winemaking and farming equipment.

Production comes exclusively from our vineyards, which extend over 15 hectares, cultivated on mixed gravel alluvial soils, with a spurred cordon system, high density of plants per hectare, and low yield, equipped with a subsurface drip irrigation system. For their preservation and respect for nature, we use cutting-edge machinery that dispenses very small amounts of environmentally compatible pesticides. The vine composition consists of highly and wisely selected varieties of 60,000 plants, allowing us to express the highest qualitative revelation in the wines and fully enjoy them.

THE HISTORY

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

The business 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" rituals grew over time, and it was precisely this that led our family to become winemakers.

Thanks to technique and curiosity, a decision was made to save ancient grape varieties that would otherwise have become extinct. In just a few years, it was shown how true miracles could emerge from soils and vines mistreated by producers and forgotten by the masters of winemaking culture.

Even today, the business retains its family character; in fact, the entire transformation process, from grape to bottle, is managed by Paola Rinaldini, along with her husband Marco Melegari and their son Luca, the latter also responsible for caring for the vineyards. The winery has been carved out of an ancient farmhouse from 1884 that stands in the center of the vineyards.