Friends' Corner & Fizz
Angol d'Amig — "the friends' corner" in the Modenese dialect — is a natural wine project founded in 2013 by Marco Lanzotti in the countryside southeast of Modena, Emilia-Romagna. What began as a young man's curiosity, cultivated behind the bar of an osteria with hundreds of local labels, blossomed into one of the most authentic expressions of traditional Lambrusco and Emilian frizzante. Marco started by renting a single hectare at the San Polo organic farm in Vaciglio, producing just 150 cases in his first vintage. Today, he farms six hectares across three vineyards — including the extraordinary San Damaso parcel near the Panaro river, where 30-year-old vines grow under the permaculture stewardship of Alberto Grosoli amid hundreds of fruit varieties, vegetables, herbs, and bold Bianca Modenese cows. Working with the classical varieties of the Modena area — Lambrusco di Sorbara, Lambrusco Salamino, Lambrusco Grasparossa, Trebbiano di Modena, Trebbiano di Spagna, and Pignoletto — Marco practices minimal intervention: manual harvests, spontaneous fermentations, limited temperature control, no fining or filtration, and very low sulfur (just 2 grams per hectoliter after fermentation). Crucially, he rejects the autoclave — the industrial method that dominated Lambrusco since the 1970s — in favor of a traditional second fermentation in tank, using frozen must from the prior vintage to generate natural effervescence. The result is a portfolio of gently sparkling wines — Scaramùsc, Spoma?, Pulonia, Qui e Ora — that honor the col fondo tradition with a natural winemaker's touch: soft, textured, alive, and deeply rooted in the alluvial soils and foggy mornings of the Modena plain.
From the Osteria & to the Vineyard
The story of Angol d'Amig is the story of a young man's devotion — a journey that began not in a vineyard but behind the bar of an osteria, where curiosity about wine grew into an obsession, and where conversations with guests and colleagues led to friendships with the makers themselves. Marco Lanzotti's love of wine was born at Stallo del Pomodoro, an osteria in Modena with a wine list of hundreds of labels, many of local origin. It was here, pouring glasses of Lambrusco and Trebbiano for diners, that Marco began to wonder about the people behind the bottles — the vignaioli who farmed the foggy plains, who wrestled with the capricious Emilian climate, who chose to ferment with wild yeasts or to bottle with sediment. His curiosity led him beyond the bar and into the cellars of the region's most notable producers: Vittorio Graziano, whose Lambrusco di Sorbara set the standard for natural expressions of the grape; Ca' de Noci, the pioneering estate that proved Emilia could produce wines of international stature; Luciano Saetti, whose dedication to traditional methods inspired a generation; and Cinque Campi, another voice in the chorus of natural Lambrusco makers who were rewriting the region's reputation.
These collaborations — working alongside masters, learning their methods, absorbing their philosophies — gave Marco the knowledge and confidence to embark on his own path. In 2013, he started Angol d'Amig with a natural approach in the vineyard and, crucially, the right knowledge of second fermentation in the bottle — the traditional method that predates the industrial autoclave and that produces wines of texture, authenticity, and living energy. He began by renting a small one-hectare plot at the San Polo organic farm in Vaciglio, just outside Modena, producing about 150 cases in that first vintage — a modest beginning that belied the intensity of his ambition. The name "Angol d'Amig" — "friends' corner" in the Modenese dialect — reflects not only the humility of the project but its essence: wine made to be shared, wine born from friendship and community, wine that belongs to the corner of the table where friends gather.
Over the following years, Marco expanded his holdings, adding additional vineyards and restoring old vines around Modena. He now farms a total of six hectares spread across three vineyards in the area — a significant growth from that first single hectare, yet still small enough to maintain the hands-on, intimate approach that defines his work. The most extraordinary of these is the San Damaso vineyard, located near the Panaro river, where vines more than 30 years old grow in a landscape of rare beauty. This unique parcel is part of the farm of Alberto Grosoli, a farmer who has led it for decades under the principles of permaculture — a system that embraces biodiversity, ecological balance, and the interconnection of all living things. The farm is home to hundreds of varieties of fruit, vegetables, and herbs, and to a couple of bold Bianca Modenese cows, whose presence speaks to the integrated, holistic approach that Marco admires and that informs his own natural philosophy.
Today, Angol d'Amig is recognized by The Grape Reset, Raw Wine, Raisin, Field Blend Selections, SÉN London, Galli Enoteca, and a growing network of natural wine enthusiasts who appreciate Marco's commitment to traditional methods, minimal intervention, and the authentic expression of Modena's indigenous varieties. His wines — Scaramùsc, Spoma?, Pulonia, Qui e Ora, and others — are not merely beverages; they are testimonies to a young man's journey from osteria bartender to vignaiolo, to the power of curiosity and friendship, and to the enduring magic of Lambrusco made the old way: with patience, with wild yeasts, with second fermentation in tank, and with the gentle fizz that comes from nature rather than machinery. Marco has no website, no Facebook page — his wines speak for themselves, carried by the networks of natural wine lovers who discover them in the corners of wine bars and shops, just as Marco once discovered the wines that changed his life.
"A young man filled with devotion for the land and grapes, Marco Lanzotti began his journey working with well-known Emilian producers... Marco started Angol d'Amig in 2013 with a natural approach in the vineyard and the right knowledge on second fermentation in the bottle."
— SÉN London
Modena Plain & the Panaro River
Angol d'Amig's vineyards are located in the countryside southeast of Modena, in the heart of Emilia-Romagna — a landscape of flat, fertile plains, foggy mornings, and alluvial soils shaped by the region's rivers. This is the traditional homeland of Lambrusco, the great sparkling red (and sometimes white) wine that has defined Emilian viticulture for centuries. The six hectares of vineyards are spread across three parcels, each with its own character and history, on soils of alluvial origin: sand and silt with little clay — the classic composition of the Modena plain, deposited over millennia by the Po river and its tributaries, including the Panaro. These are fertile, well-draining soils that encourage vigorous growth and require careful management to ensure concentration rather than excess. The climate is continental, with hot, humid summers, cold winters, and the famous nebbia — the thick fog that rolls off the rivers in autumn, creating the conditions for noble rot and adding a distinctive character to the region's wines.
The terroir is defined by its alluvial soils, its river influence, and its continental climate with strong seasonal variation. The sand and silt components provide good drainage, preventing waterlogging and encouraging the vines to root deeply into the subsoil. The little clay that is present helps retain moisture during dry periods, providing a buffer against the summer heat. The proximity to the Panaro river — particularly at the San Damaso vineyard — creates a microclimate of extraordinary beauty and viticultural interest: the river moderates temperature, provides humidity that helps maintain vine health, and contributes to the fog that is characteristic of the area. The result is a terroir that produces wines of freshness, fruit, and gentle acidity — wines that are approachable, drinkable, and deeply satisfying, with a texture and vitality that reflect the living soils from which they come. The flat terrain allows for easier mechanization than the steep hillsides of other regions, but Marco chooses to harvest entirely by hand, preserving the integrity of each bunch and selecting only the healthiest fruit.
Farming at Angol d'Amig follows natural and organic principles, with a philosophy that emphasizes minimal intervention, biodiversity, and respect for the traditional methods of the region. The vineyards are managed without synthetic pesticides, herbicides, or chemical fertilizers — a natural approach that Marco adopted from the beginning and that has deepened over the years. The oldest vines, more than 30 years old at San Damaso, are a living link to the past — planted before the industrialization of Lambrusco, before the autoclave, before the homogenization that nearly destroyed the wine's reputation. These old vines, with their deep roots and established canopies, produce grapes of remarkable concentration and character, requiring less intervention than younger plantings. Marco personally oversees every aspect of the viticultural cycle, from pruning to harvest, working with the rhythms of the season and the specific needs of each parcel. The harvest is entirely manual, with careful hand-selection of grapes in the vineyard, ensuring that only the healthiest, most expressive fruit enters the cellar.
The grape varieties are the classical expressions of the Modena area — a portfolio that reflects centuries of viticultural tradition and the specific conditions of the Emilian plain. The reds are led by the three great Lambrusco clones: Lambrusco di Sorbara, the most elegant and aromatic, known for its pale color, floral nose, and crisp acidity; Lambrusco Salamino, named for its sausage-shaped bunches, providing structure, depth, and dark fruit; and Lambrusco Grasparossa, the most intensely colored and tannic, adding body and grip to blends. The whites include Trebbiano di Modena and Trebbiano di Spagna — workhorse varieties of the region, capable of producing fresh, neutral wines that serve as excellent bases for sparkling and frizzante styles — and Pignoletto, the ancient white grape of the Emilian hills, known for its crisp acidity, almond notes, and ability to produce both still and sparkling wines of character. Together, these varieties form the foundation of Marco's portfolio — a range of sparkling reds, rosés, and whites that honor the traditions of Modena while expressing the natural winemaker's commitment to authenticity and minimal intervention. All grapes are hand-harvested with careful selection, and Marco's intimate knowledge of each vineyard guides every decision in the cellar.
Vaciglio and surrounding countryside, southeast of Modena, Emilia-Romagna. Flat, fertile plains — classic Lambrusco homeland. Continental climate: hot humid summers, cold winters, thick autumn fog (nebbia) rolling off rivers. Three vineyard parcels across six hectares. San Damaso vineyard near Panaro river — extraordinary beauty, 30+ year old vines. Alluvial soils deposited by Po river and tributaries over millennia. Historic viticultural area with centuries of Lambrusco tradition. Landscape of fruit orchards, vegetable gardens, and integrated agriculture.
Soils of alluvial origin: sand and silt with little clay. Fertile, well-draining composition typical of Modena plain. Sand provides drainage, preventing waterlogging and encouraging deep rooting. Silt offers fertility and moderate water retention. Little clay buffers summer drought. River-influenced microclimate: temperature moderation, humidity, fog. Distinctive Emilian character: freshness, fruit, gentle acidity, approachable texture. Soils that require careful management to ensure concentration rather than excess vigor. Living soils enriched by organic and permaculture practices.
Natural approach in vineyard from founding in 2013. No synthetic pesticides, herbicides, or chemical fertilizers. San Damaso vineyard under permaculture stewardship of Alberto Grosoli — integrated biodiversity: hundreds of fruit varieties, vegetables, herbs, Bianca Modenese cows. Old vines (30+ years) at San Damaso — living link to pre-industrial Lambrusco. Manual harvest with careful hand-selection. Marco personally oversees every aspect. Minimal intervention philosophy: observe, respect, guide gently. Focus on vine health and fruit integrity for natural cellar work.
Reds — Lambrusco di Sorbara (most elegant, pale color, floral nose, crisp acidity), Lambrusco Salamino (sausage-shaped bunches, structure, depth, dark fruit), Lambrusco Grasparossa (most intensely colored, tannic, body and grip). Whites — Trebbiano di Modena (fresh, neutral, excellent base for sparkling), Trebbiano di Spagna (workhorse variety, crisp), Pignoletto (ancient white grape, crisp acidity, almond notes, still and sparkling). All hand-harvested with careful selection. Varieties chosen for authentic Modena expression and traditional frizzante styles. Focus on indigenous heritage and regional identity.
No Autoclave & Second Fermentation
At Angol d'Amig, the cellar philosophy is one of radical traditionalism — a rejection of the industrial methods that transformed Lambrusco in the 1970s, in favor of the ancient techniques that produced authentic, textured, living wines for centuries before. Marco does not use an autoclave, the pressurized tank system that became the dominant method for producing Lambrusco and other sparkling wines in the latter half of the 20th century. The autoclave, while efficient and consistent, produces wines of uniform, aggressive bubbles and stripped character — wines that are more product than expression. Marco's approach is fundamentally different: he ferments the base wine dry, allows natural sedimentation over the winter, and the following spring adds frozen must from the prior vintage to generate a second fermentation in tank before bottling after about 20 days. This traditional method — closer to the col fondo and ancestral traditions of Emilia than to industrial Charmat — produces wines with between two and two-and-a-half bars of pressure, with the exception of Qui e Ora, which reaches closer to 4.5 bars. The bubbles are gentle, textured, and integrated — they add a soft, lively presence to the wine without overwhelming the base flavors, allowing the character of the grapes and the terroir to shine through.
The techniques are minimal, respectful, and deeply informed by Marco's natural philosophy. Fermentation occurs spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives. Limited or no temperature control allows the fermentation to proceed at its own pace, extracting the full aromatic potential of the grapes while preserving freshness and vitality. No fining or filtration clarifies the wines — they are bottled with their natural sediment, living yeasts, and authentic textures intact. Sulfur dioxide is used in very small quantities — just 2 grams per hectoliter after fermentation — to avoid bacterial spoilage without compromising the wine's natural character. Some cuvées are fermented and aged in terracotta jars or concrete, embracing traditional or ancient containers that allow the wine to breathe and evolve without the influence of oak. Everything is in service of the wine's natural expression: the gentle fizz that comes from frozen must, not from forced carbonation; the hazy, living appearance that speaks of authenticity; the fresh, fruity, mineral flavors that reflect the alluvial soils and foggy mornings of Modena.
"Scaramùsc" — The Dark Lambrusco: The Scaramùsc is Angol d'Amig's foundational red — a darker Lambrusco blend that captures the rustic, earthy, deeply satisfying character of traditional Emilian sparkling red. The name evokes the scaramuccia — the skirmish, the playful fight — suggesting a wine of energy, contradiction, and lively spirit. Made from a blend of Lambrusco di Sorbara, Lambrusco Salamino, and Lambrusco Grasparossa, it is fermented with indigenous yeasts in concrete tanks, with five days of maceration to extract color, tannin, and depth. The second fermentation is achieved through the traditional method — frozen must added in spring to generate natural effervescence — resulting in a wine with gentle, textured bubbles and approximately 2–2.5 bars of pressure. In the glass, it is deep ruby with a gentle, natural haze. The nose offers dark cherry, plum, wild herbs, earthy mineral notes, and a distinct Lambrusco character. The palate is medium-bodied, with soft tannins, vibrant acidity, gentle natural mousse, and a long, savory, slightly rustic finish. It is a wine of authenticity and pleasure — the quintessential expression of natural Lambrusco, perfect with charcuterie, aged Parmigiano, and the rich cuisine of Emilia. Serve well chilled at 10–12°C. Drink within 1–2 years for maximum freshness. ~€18–€24 / ~$20–$26.
"Spoma?" — The Rosato Frizzante: The Spoma? is Angol d'Amig's rosé — a rosato frizzante that captures the lighter, more playful side of Marco's portfolio. The name, with its questioning punctuation, suggests curiosity, experimentation, and the joy of discovery — a wine that does not take itself too seriously but that delivers serious pleasure. Made from a blend of Lambrusco varieties and possibly some white grapes, it is produced with the same traditional second fermentation method as the Scaramùsc, resulting in gentle, natural bubbles and a fresh, vibrant character. In the glass, it is salmon-pink with a gentle, natural haze. The nose offers strawberry, raspberry, rose petal, and a distinct mineral, citrus note. The palate is light to medium-bodied, with crisp acidity, gentle natural mousse, and a long, refreshing, savory finish. It is a wine of joy and immediacy — perfect for aperitivo, light meals, and sunny afternoons in the Modena countryside. Serve well chilled at 8–10°C. Drink within 1–2 years. ~€16–€22 / ~$18–$24.
"Pulonia" — The White Frizzante: The Pulonia is Angol d'Amig's white frizzante — a blend of Pignoletto and Trebbiano that is simultaneously soft and nutty and bright and citrusy, with a fine mousse that is a little more rustic than what you might expect from industrial sparkling wines. The name evokes the ancient Pulonia — a historical region, a forgotten corner — suggesting a wine that reaches back into history while remaining utterly fresh and contemporary. The Pignoletto contributes crisp acidity, almond notes, and a distinctive bitter-almond finish, while the Trebbiano provides body, neutrality, and a canvas for the natural fermentation character to express itself. Fermented spontaneously with indigenous yeasts, with the traditional second fermentation method, and bottled with natural sediment. In the glass, it is pale straw with a gentle, natural haze. The nose offers citrus, green apple, white flowers, almond, and a distinct mineral note. The palate is light to medium-bodied, with vibrant acidity, a fine, textured mousse, a soft nutty undertone, and a long, refreshing, savory finish. It is a wine of paradox and pleasure — soft yet bright, rustic yet elegant, traditional yet utterly alive. Serve well chilled at 8–10°C. Drink within 1–2 years. ~€16–€22 / ~$18–$24.
"Qui e Ora" — The Ancestral Sparkling: The Qui e Ora is Angol d'Amig's most effervescent and experimental cuvée — an ancestral-style sparkling white that reaches closer to 4.5 bars of pressure, creating a more vigorous, celebratory mousse than the gentler frizzante wines. The name means "Here and Now" — a statement of presence, immediacy, and the mindfulness that natural winemaking demands. Made in the ancestral method, the wine is bottled before primary fermentation is complete, allowing the remaining sugars to ferment naturally in the bottle and generate effervescence without the addition of frozen must or liqueur de tirage. This is the most ancient method of sparkling wine production, predating even the traditional method, and it produces wines of extraordinary vitality, unpredictability, and charm. In the glass, it is pale straw with a vigorous, natural haze. The nose offers citrus, white flowers, green apple, bread dough, and a distinct mineral, yeasty note. The palate is light to medium-bodied, with vibrant acidity, a vigorous natural mousse, textured mouthfeel from the sediment, and a long, complex, savory finish. It is a wine of celebration and contemplation — perfect for special occasions, for toasting with friends, or for simply being present in the moment. Serve well chilled at 6–8°C. Drink young. ~€18–€24 / ~$20–$26.
"Contessa" — The Noble Expression: The Contessa is Angol d'Amig's more structured, perhaps more serious expression — a cuvée that suggests nobility, refinement, and a deeper exploration of what Lambrusco and Emilian varieties can achieve in the hands of a patient, attentive natural winemaker. While details of this wine are less documented in the sources, its presence in the portfolio alongside the more playful cuvées indicates Marco's range and ambition — from the immediate joy of Spoma? to the ancestral vitality of Qui e Ora to the noble depth of Contessa. In the glass, it likely offers a deeper, more complex expression of the Modena terroir, with greater concentration from older vines or more extended ageing, and a texture that rewards contemplation as well as conviviality. It is a wine that speaks to the future of Angol d'Amig — a project that began with 150 cases and a single hectare, and that continues to grow in depth, complexity, and recognition. Serve at 10–12°C. Ageing potential varies by vintage. ~€20–€28 / ~$22–$30.
Vessels & Ageing: Angol d'Amig works with a variety of vessels — concrete tanks for fermentation and ageing of the red cuvées, terracotta jars and neutral containers for some whites and experimental wines, and always with the goal of allowing the wine to speak without the imposition of oak or other flavor-influencing materials. The concrete provides thermal inertia, allowing for slow, steady fermentation and gentle ageing without the need for artificial temperature control. The terracotta jars, with their microporosity, allow for oxygenation without releasing tannins or aromas, helping the wine to evolve and find its voice. The ageing period is short — these are wines made for immediacy, for drinking within a year or two of bottling, when their freshness, fruit, and gentle fizz are at their peak. All wines are bottled with natural sediment, minimal sulfites, and the living yeasts that continue to evolve in the bottle, ensuring that every glass is a fresh, authentic expression of the Modena plain and the friends' corner where it all began.
"Scaramùsc" — "Lambrusco di Sorbara, Lambrusco Salamino & Lambrusco Grasparossa — Hand-Harvested from Organic Vineyards in Vaciglio and San Damaso, Indigenous Yeast Fermentation, 5 Days Maceration in Concrete, Traditional Second Fermentation with Frozen Must, No Autoclave, 2 g/hL SO₂ — The Dark, Rustic, Authentic Lambrusco of Modena"
The Scaramùsc is Angol d'Amig's foundational, most representative wine — the dark Lambrusco blend that encapsulates everything Marco Lanzotti believes about natural viticulture, traditional second fermentation, and the authentic expression of Modena's indigenous varieties. It is not merely a sparkling red; it is a manifesto — a rejection of the industrial autoclave method that homogenized Lambrusco in the 1970s, and a return to the traditional techniques that produced textured, living, deeply satisfying wines for centuries before. The name evokes the scaramuccia — the skirmish, the playful fight — suggesting a wine of energy, contradiction, and lively spirit, a wine that challenges expectations and rewards the curious.
The viticulture is natural and organic — no synthetic pesticides, no herbicides, no chemical fertilizers. Marco focuses on maintaining healthy vines on the alluvial soils of the Modena plain — sand and silt with little clay, deposited by the Po river and its tributaries over millennia. The three vineyard parcels, including the extraordinary San Damaso site near the Panaro river with its 30-year-old vines and permaculture stewardship, provide grapes of remarkable freshness, fruit, and gentle acidity. The harvest is entirely manual, with careful hand-selection of only the healthiest, most expressive bunches. The three Lambrusco varieties are chosen for their complementary qualities: Sorbara brings elegance, pale color, floral aromatics, and crisp acidity; Salamino contributes structure, depth, and dark fruit from its sausage-shaped bunches; Grasparossa adds intense color, tannic grip, and body. Together, they form the classic Modena blend — a trio that has defined Lambrusco for generations.
In the cellar, the grapes are fermented spontaneously with indigenous yeasts — no commercial yeasts, no enzymes, no additives. Five days of maceration in concrete tanks extract color, tannin, and depth while preserving freshness and vitality. Limited temperature control allows the fermentation to proceed naturally. No fining, no filtration — the wine is bottled with its natural sediment and living yeasts. The second fermentation is the heart of the Scaramùsc's character: the following spring, Marco adds frozen must from the prior vintage to the dry base wine, generating a natural fermentation in tank that produces gentle, textured bubbles of approximately 2–2.5 bars of pressure. This is the traditional method — not the industrial Charmat autoclave, but the ancient technique of Emilian vignaioli who understood that wine is alive, that bubbles should be gentle, and that texture is as important as flavor. Just 2 grams per hectoliter of sulfur dioxide are added after fermentation to prevent bacterial spoilage — a minimal intervention that preserves the wine's natural character.
In the glass, it is deep ruby with a gentle, natural haze — alive, vibrant, authentic. The nose is intense and complex: dark cherry, plum, wild herbs, earthy mineral notes, and a distinct Lambrusco character that speaks of the foggy mornings, the alluvial soils, and the patient, honest work of a young man who learned his craft behind an osteria bar. There are notes of forest floor, a hint of spice, and a subtle rusticity that adds depth and intrigue. The palate is medium-bodied, with soft tannins, vibrant acidity, gentle natural mousse, and a long, savory, slightly rustic finish. It is a wine of great personality — a wine that pairs beautifully with charcuterie, aged Parmigiano Reggiano, tortellini in brodo, or simply with good bread and mortadella in the corner of a Modena osteria. It is a wine that proves that when Lambrusco is grown with natural care on alluvial soils, harvested by hand, and made with traditional second fermentation in concrete, the result is a sparkling red of both immediacy and profound depth, of both pleasure and genuine authenticity.
The Scaramùsc is a wine of the table and the tradition — serve well chilled at 10–12°C, drink within 1–2 years for maximum freshness, and share it with friends in the corner where stories are told and laughter echoes. Every bottle is a testament to the power of curiosity, the beauty of natural winemaking, and the enduring magic of wines that honor the land, the grape, and the patient, honest work of a friends' corner in Modena. ~€18–€24 / ~$20–$26.
The Angol d'Amig Range
Marco Lanzotti produces a natural, traditional-method portfolio from six hectares of vineyards in the Modena countryside, southeast of the city. All wines are made with spontaneous indigenous yeast fermentation, no autoclave, and traditional second fermentation using frozen must from the prior vintage. No commercial yeasts, no enzymes, no additives. Minimal sulfites (2 g/hL) added after fermentation only to prevent bacterial spoilage. No fining or filtration. The wines are gently sparkling (frizzante) with 2–2.5 bars of pressure, except Qui e Ora (ancestral method, ~4.5 bars). Some cuvées fermented and aged in terracotta jars or concrete. The portfolio includes sparkling reds, rosato frizzante, white frizzante, and ancestral-method sparkling — all deeply rooted in the alluvial soils and foggy traditions of the Modena plain. Prices are approximate and in USD/EUR.
Angol d'Amig produces a natural, traditional-method portfolio from six hectares of vineyards in the Modena countryside, southeast of the city. All wines are made with spontaneous indigenous yeast fermentation, no autoclave, and traditional second fermentation using frozen must from the prior vintage. No commercial yeasts, no enzymes, no additives. Minimal sulfites (2 g/hL) added after fermentation only to prevent bacterial spoilage. No fining or filtration. The wines are gently sparkling (frizzante) with 2–2.5 bars of pressure, except Qui e Ora (ancestral method, ~4.5 bars). Some cuvées fermented and aged in terracotta jars or concrete. The portfolio includes Scaramùsc (dark Lambrusco blend), Spoma? (rosato frizzante), Pulonia (white frizzante), Qui e Ora (ancestral sparkling), and Contessa (noble expression). The estate was founded in 2013 by Marco Lanzotti, who began as a bartender at Stallo del Pomodoro osteria in Modena and learned from producers including Vittorio Graziano, Ca' de Noci, Luciano Saetti, and Cinque Campi. Vineyards are on alluvial soils (sand and silt with little clay) in Vaciglio and surrounding areas, including the San Damaso parcel near the Panaro river with 30-year-old vines under permaculture stewardship. Marco has no website or Facebook page. Distributed by The Grape Reset, Raw Wine, Raisin, Field Blend Selections, SÉN London, Galli Enoteca, Cellar d'Or, Highbury Library, and select natural wine retailers.
-
Galli Enoteca
RAW WINE (profile & marketplace)
Sen London (stockist / wine shop)
DELLI Market (Angol d’Amig collection)
Highbury Library (Scaramúsc 2023 listing)
Field Blend Selections
Wine-Searcher (Contessa listing)