Zucchi
The Zucchi winery is located in San Lorenzo, in the province of Modena. It has been producing wine for three generations, fully respecting the ancient local traditions. The history of the estate began in the 1950s and still today represents a landmark of the territory. In the post-war period, Bruno Zucchi started vinifying the grapes from the family vineyard, located in the area of the Lambrusco di Sorbara denomination. The company then developed and grew over time to reach an extension of about ten hectares. Since 2010, Silvia Zucchi, a young oenologist, has also joined the team, who after studying at the school of Conegliano and various experiences in Italy and abroad, took the helm of the company and passionately and competently carries on the family business.
The wines of the estate have maintained a strong connection with the territory and are a clear and authentic expression of it. The vineyards are cultivated with the Lambrusco grape, an ancient grape, derived from the domestication and selection of wild vines, capable of adapting to the local climate thanks to a strong and vigorous nature. The bond between this grape and the land of Modena is ancestral. For centuries it has represented one of the most important resources of the region and perfectly embodies the spirit and customs of the place. The area is characterized by a continental climate, rather cool, with good temperature excursions between day and night. The soils are of medium texture, predominantly clayey.
Sparkling and lively wines have always been part of the tradition of Modena. Originally, Lambrusco was produced using the Ancestral Method. Often, the fermentations would stop due to the cold, and the wine was bottled with still some unfermented sugars. In spring, the rise in temperature would restart the fermentation, giving a pleasantly sparkling red. The exhausted yeasts remained at the bottom, often making the wine cloudy. With the use of the Martinotti Method, production has shifted to more precise, clean, and fragrant wines, which have made Lambrusco known all over the world. Today Lambrusco is also vinified using the Classic Method, with the second fermentation in the bottle and the final dégorgement. Zucchi has been able to combine the custom of Modena with the most modern technologies and offers a wide range of sparkling wines of excellent quality.
The Zucchi winery is located in San Lorenzo, in the province of Modena. It has been producing wine for three generations, fully respecting the ancient local traditions. The history of the estate began in the 1950s and still today represents a landmark of the territory. In the post-war period, Bruno Zucchi started vinifying the grapes from the family vineyard, located in the area of the Lambrusco di Sorbara denomination. The company then developed and grew over time to reach an extension of about ten hectares. Since 2010, Silvia Zucchi, a young oenologist, has also joined the team, who after studying at the school of Conegliano and various experiences in Italy and abroad, took the helm of the company and passionately and competently carries on the family business.
The wines of the estate have maintained a strong connection with the territory and are a clear and authentic expression of it. The vineyards are cultivated with the Lambrusco grape, an ancient grape, derived from the domestication and selection of wild vines, capable of adapting to the local climate thanks to a strong and vigorous nature. The bond between this grape and the land of Modena is ancestral. For centuries it has represented one of the most important resources of the region and perfectly embodies the spirit and customs of the place. The area is characterized by a continental climate, rather cool, with good temperature excursions between day and night. The soils are of medium texture, predominantly clayey.
Sparkling and lively wines have always been part of the tradition of Modena. Originally, Lambrusco was produced using the Ancestral Method. Often, the fermentations would stop due to the cold, and the wine was bottled with still some unfermented sugars. In spring, the rise in temperature would restart the fermentation, giving a pleasantly sparkling red. The exhausted yeasts remained at the bottom, often making the wine cloudy. With the use of the Martinotti Method, production has shifted to more precise, clean, and fragrant wines, which have made Lambrusco known all over the world. Today Lambrusco is also vinified using the Classic Method, with the second fermentation in the bottle and the final dégorgement. Zucchi has been able to combine the custom of Modena with the most modern technologies and offers a wide range of sparkling wines of excellent quality.
