Cavicchioli

Origins and Umberto Cavicchioli

The story begins with a piece of land: a vineyard surrounding a country farmhouse. This remembered place later inspired the name Antica Foresteria, meaning “old guesthouse.”

In 1928, founder Umberto Cavicchioli began producing his Lambrusco “Tradizione.” This event established the documented connection between the Cavicchioli family, the land and Modena’s winemaking tradition. The later Tre Medaglie range was conceived as a continuation and representation of that heritage.

1987: Vigna del Cristo

In 1987, Vigna del Cristo was created from Lambrusco di Sorbara grown in the 5 ha Cristo vineyard. The release was presented as a milestone in the history of Lambrusco in Modena, combining a modern interpretation with fidelity to local tradition.

Expanding the interpretation of Lambrusco

Rosé del Cristo subsequently developed another expression of Lambrusco di Sorbara through vintage traditional-method sparkling production. Its creation reflected a continuing pursuit of quality and innovation and broadened the winery’s interpretation of the variety beyond established semi-sparkling styles.

Lo Scarlatto di Umberto was created as a tribute both to founder Umberto Cavicchioli and to the Lambrusco di Sorbara territory. It brings together the traditional method and an approach explicitly framed around the union of tradition and innovation.

The portfolio also preserves the family narrative through Marchio Storico, associated with Modena’s winemaking heritage and Emilian conviviality, and Antica Foresteria, whose name recalls the vineyard farmhouse at the beginning of the story.

Selected Lambrusco di Sorbara programs use manual harvesting. Grapes intended for these wines are processed promptly after picking, with immediate gentle pressing or crushing followed by short contact with the skins, depending on the intended style.

The available vineyard descriptions identify Lambrusco di Sorbara in the Cristo and Secchia–Panaro areas, Lambrusco Grasparossa in the foothills south of Modena, Lambrusco Grasparossa and Lambrusco Salamino elsewhere in Modena province, and Grechetto Gentile in eastern Modena and neighbouring Bologna province.

Cantine Cavicchioli employs both tank and bottle-fermentation methods across its sparkling and semi-sparkling production.

Initial processing and extraction

Production protocols include destemming, gentle pressing and brief low-temperature skin contact. Depending on the intended expression, cold maceration lasts 24–36 hours or 2–3 days. A Lambrusco Grasparossa protocol uses 5–6 days of skin contact.

For selected Lambrusco di Sorbara production, the extracted must is divided into separate, qualitatively homogeneous fractions. The earlier fraction is finer and richer organoleptically, while later fractions carry progressively more colour and aroma. These lots ferment separately before selected portions are assembled into the cuvée.

Tank fermentation

Charmat and Martinotti production takes place in pressure-rated stainless-steel tanks at controlled temperatures. Documented protocols include secondary fermentation with the addition of must, fermentation at 15–18°C, and a Charmat cycle lasting approximately 20–25 days or about three weeks.

Lees ageing varies by program. Examples include another 4–5 weeks after the second fermentation, 12 weeks before bottling, and at least 120 days for the long Martinotti method.

Traditional method

Traditional-method wines undergo alcoholic fermentation in temperature-controlled stainless steel before the cuvée is selected and bottled for secondary fermentation. Documented lees-ageing periods include 18 months and approximately 24–30 months.

After disgorgement, one protocol tops the wine with a portion of the same wine together with the liqueur d’expédition. This house-developed finishing procedure is intended to achieve balance in the finished sparkling wine.