Saldalama, Podere sotto il noce


Indefinite and indefinable mix
of native white and red grapes

Drinking Window

Drink now or by 2025


Castelvetro di Modena,
Emilia Romagna


Artisanal charcuterie such as Parma ham,
Traditional Mordadella di Bologna and Speck [smoked ham]. Semi aged cheese, homemade fresh past with beef ragù, wild mushrooms risotto
or even pizza margherita

Paring Recipe

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Fallen Superheroes

By Daniela Pareschi

Exclusively for Roscioli Wine Club & Rimessa Roscioli

Our collection of eno-gastronomically and over-indulged superheroes - prints, accessories and more...

Winemaker Notes

In Castelvetro di Modena Max Brondolo produces his "Saldalama", growing his vines in Podere Sottoilnoce,
an agricultural estate so named due to the presence of a walnut tree that stands tall in the middle of the main vineyard from which "Confine" its flagship label is obtained. All the soils are characterized by a red, silty-loam nature and they are worked biodynamically, without any use of synthetic chemicals. Biodiversity is also protected thanks to the presence of wild fauna, shrubs, spontaneous vegetation and uncontaminated woods. Alcoholic fermentation with indigenous yeasts and refermentation in the bottle according to the ancestral method with frozen must from the same harvest.
No disgorgement (presence of base), filtrations and clarifications. 

The Story

"Saldalama" represents with elegance and at the same time rusticity the conviviality and genuineness of the Emilian tradition, strong in its territorial bubbles refermented in the bottle. Emilia has always produced refreshing effervescent nectars with the native grapes of the area, bottling a must with a light residual sugar inside, ready to ferment again with the first warmth of Spring: this type of winemaking has ancient peasant origins, so much so having been renamed the “ancestral method”. This represents an unusual union between very different vines, a principle that inspired the illustration of its label.

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