ARTISAN EUROPEAN WINE SPECIALISTS,
DELIVERING AUSTRALIA.

From Nebbiolo in Barolo, Valtellina & Alto Piemonte to Grenache in Rioja,
Languedoc & Roussillon — unique bottles from the finest small growers across Italy, Spain and France.

Forget everything you think you know about Lambrusco. Vitivinicola Fangareggi was officially founded in 2005 by Giuseppe Fangareggi, but the family has been growing grapes in the provinces of Reggio Emilia and Modena since the 1800s — each generation raised, as they say, on bread and Lambrusco. Today, Giuseppe's son Matteo runs production alongside his mother Margherita and uncle Roberto. The estate is certified organic, with fruit sourced across eight parcels on diverse terroir. In the cellar, Matteo uses only indigenous yeasts for primary fermentation, producing a range of sparkling wines — white, pink and red — with a focus on traditional, dark Lambrusco from the Salamino variant. These are not the sweet, commercial Lambruscos that gave the variety its difficult reputation in the 1980s. These are serious, vivacious, terroir-driven wines that happen to be endlessly drinkable and impossible to put down.

**Biancospino** — made from Lambrusco di Sorbara (85%) and Salamino (15%) vinified as white, this flips Lambrusco on its head: a vivacious, textural sparkling white with Lambrusco soul, just 8g residual sugar and remarkable freshness.

**Vigna Rosa** — an ultra-vibrant Rosato from Lambrusco di Sorbara (85%), Fortana (10%) and Pinot Nero (5%). Six hours of maceration followed by slow Charmat fermentation. Bright, racy and brilliant.

**Vigna Nera** — the luscious, earthy, darkly traditional blend of Lambrusco Salamino (85%) and Ancellotta (15%) from clay soils in Reggio Emilia. The most fabulous foam around. Serve with cured meats, wedges of Parmigiano-Reggiano and good times.

Delivered Australia-wide. 15% off any dozen.