This is the latest addition to Valentina’s recently renamed lineup of pét-nats, Frecciabomb. Italian sparkling red wine may be better known in Lombardia and Emilia-Romagna (and for good reasons), but Valentina wants to create her own southern Italian examples of the perfect bbq wine. She felt that the structure and dark fruit of Negroamaro was the perfect grape to experiment with for this vision.
The grapes were harvested in early August and cold soaked overnight. The fruit was entirely destemmed and left to start fermentation on their skins for five days. After then the lots were basket-pressed directly to stainless-steel tanks where it continued fermentation. When the wine was roughly two-thirds dry it was then bottled without any additions and finished fermentation in bottle. The wine aged for three to four months to finish the fermentation and released without disgorgement.