'Lambarò' Camillo Donati 2025
Viinintekijän viinit
Luomu ja biodynaamiset‘Lambarò’ on Camillo Donatin näkemys Emilia-alueen alueellisimman punaviinin ideasta. Ei mitään liian tavallista: kuplinta on vähäistä, väri on tiivis, runko on voimakas ja kypsymispotentiaali on todella kadehdittava. Punamarjojen ja lääkekasvien tuoksuista se tarjoaa mehukkaan, runsaan ja tyydyttävän maun, hienovaraisella hiilidioksidilla ja hyvällä tanniinirakenteella.
‘Lambarò’ by Camillo Donati is one of the most authentic interpretations faithful to the ancient traditions of the Emilia region. This historic red wine finds in this label all its genuine peasant nobility, a wine with a straightforward and immediate character and very pleasant to drink. Its characteristic floral and fruity aromas are enhanced by the presence of a subtle carbonation, obtained through a bottle refermentation using the Ancestral Method. It is one of those bottles that disappear in a flash, ideal to bring to the table with a platter of cold cuts or with the flavorful first courses of traditional Emilia cuisine.
The wine 'Lambarò' is born in the estate of Camillo Donati, a family-run business that has been producing bottles using artisanal methods for three generations. It covers a total of about fifteen hectares, divided into two main plots, one in Sant’Andrea di Barbiano and the other in Vidiana. It is a hilly area with altitudes ranging from 250 to 300 meters above sea level, managed according to the principles of organic farming, with maximum respect for natural biodiversity, without the use of chemical fertilizers and herbicides. Malvasia, Barbera, and especially Lambrusco, have found ideal conditions to express excellent quality grapes. The work in the winery is limited to intervening as little as possible in the winemaking processes, with the awareness that only in this way can great expressions of terroir be obtained.
The red 'Lambarò' by Camillo Donati is made with spontaneous fermentation and indigenous yeasts in temperature-controlled stainless steel tanks. The second fermentation takes place in the bottle, according to the Ancestral Method, without disgorgement. In the glass, it has an intense ruby red color, with moderate effervescence and a soft, light foam. On the nose, it releases aromas of violet, small dark berries, hints of underbrush, and medicinal herbs. The sip is lively and joyful, with a crunchy fruit and fine tannins. The finish is characterized by a vibrant freshness, closing with savory and fruity sensations.
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