Bocanegra - Lambrusco frizzante IGP

Winemaking

The grapes are harvested by hand into small crates. The grapes are then destemmed and crushed, and transferred to the fermentation tanks, where they undergo cold static maceration, which enriches the wine with compounds and preserves the grape variety’s primary aromas.
Whilst most of the must begins its first fermentation in contact with the skins, around 20 per cent is racked off and kept cold and unfermented; this must will then be reused to initiate a second fermentation of the wine and subsequently the final secondary fermentation, in a pressure tank at a controlled temperature.

Soil type: Deep, calcareous soils with a loamy-clay texture, featuring a gravelly skeleton and surface pebbles.
Number of vines per hectare: 3,000
Age of the vines: 16 years
Harvest period: Second to third ten-day period of September
Average yield per hectare: 110,Q.li/ha
Colour: Ruby red with delicate purple highlights

A Hill, a Family, Wines Without Compromise

On the first hills of Parma, in Guardasone di Traversetolo, at the heart of the Food Valley, wine has been made for centuries: the first written records of high-quality production beneath the castle date back to the 14th century.

In 2013, the Cerioli family, with Alex, left the lower Mantua area for this hill. Today, they cultivate 23 hectares of vineyard on 50 hectares of land, harvest by hand in small crates, and have been working with the SQNPI integrated production protocol since 2019. Among the rows, they also rotate wheat and chickpeas for stone-ground flours and pasta.

Two Souls in the Glass

The homegrown grape varieties (Lambrusco Maestri, Malvasia di Candia Aromatica, Barbera, Bonarda) and the historic ones that arrived with the French influence (Chardonnay, Pinot Blanc, Merlot, Cabernet Sauvignon, Sauvignon Blanc). From the same land also comes a Metodo Classico from the Colli di Parma that has won international awards: Cerioli X Brut, from Pinot Blanc and Chardonnay, and Cerioli Zero Nature, pure Barbera.

The Visit

The tour starts from the underground cellar and the production areas, from grape processing to aging, and continues in the barrel room and the room dedicated to Metodo Classico. The tasting takes place on the terrace overlooking the vineyards or in the panoramic room. You will be guided by the people who work in the cellar every day. Tours and tastings are also available in English.