Place: Emilia-Romagna, ITA
Camillo Donati hates charmat, the method of mass-producing sparkling wines in tanks rather than through secondary fermentation in bottle. He believes the wine is dead at bottling and is a sorry substitute for the real thing.
This is what Lambrusco should taste like. You can forget the cloying, oversweet style that has given this great wine a bad name, this is completely dry and bursting with forest fruits and minerality. Unsurprisingly, it drinks incredibly well with salumi, but anything fatty and salty will do the trick. Cue salivation...