Podere Sottoilnoce Saldalama

Saladama is your passkey to Max Brondolo’s world: a fizzy, unfiltered introduction to the Lambrusco he’s reviving in Castelvetro di Modena. Here, Max works with five local grapes, farming organically and intervening only when the moon and the land suggest it. This is a living blend of Lambrusco Grasparossa, Lambrusco di Sorbara, the uncommon Uva Tosca, rare Fioranese, and a touch of Trebbiano Modenese.

Each grape is fermented separately, aged in tank, then blended and bottled with sweet must to re-ferment naturally. True to tradition, it’s never disgorged. So expect a joyful, cloudy haze and a taste that’s all raw energy.

Saladama is dry, spirited, and full of subterranean charm. Nicely caramelized strawberry and rosehip jam, deep whispers of balsam fir, forest duvet, and wet stones. It’s crisp, lightly spicy, and a bit cloud-ish but, oh, SO nice. Open this for a board of salty meats and aged cheese, mushroom arancini, or that friend who still thinks Lambrusco can't be good.