The Ferretti family has been farming Lambrusco and Vinifera varieties in the heart of Emilia Romagna for multiple generations. Today, Daughters Elisa and Denise work to carry on the natural farming and traditional cellar standards valued by their Father. A recent conversion to biodynamic farming underscores their commitment to doubling down on sustainable and respectful farming standards.

In the cellar, the family champions the rarely used tradition of fermentation in the “ancient” method, Metodo Ancestrale, where fermentation finishes in individual bottles, with no disgorgement. Modern day Lambrusco is typically fashioned to be a homogenized “product”, complete with ample residual sugar to cover up bulk farming methods and cellar work. It’s 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 dating back to the 1940's.

In sharp contrast, these intense, dry, and characterful wines with a gentle fizziness are among the smallest minority of those from the region, in terms of quality, historical significance, and production methods.