The cellar of Vittorio Graziano
No indication road to get to his cellar settled in the rolling hills of Castelvetro, but after the first time you go you're after more and become the cynosure for all enonaviganti.
Vittorio Graziano is the most representative of the return to tradition of bottle fermentation. Faithfully follows the dictates of natural farming: no chemistry in the vineyard and winery, the wine is made only thanks to indigenous yeasts and the use of sulfur dioxide in wine is reduced to a minimum.
It is said to be abstemious in his youth and who has approached the wine almost by chance thanks to the lightning strike had a drinking Lambrusco in the early '80s. From there then the first harvest, 31 Years ago, in 1982.