Remedio
Marzabotto (BO) - EMILIA-ROMAGNA
Remedio is a micro project run by Alessandro Stefani and Michael Carraro established in 2021. After working in hospitality venues and viticulture around the world, the pair landed in Marzabotto, just outside Bologna, in Emilia-Romagna. Their aim was to create a multi-layered farming project, combing both agriculture and horticulture, to encourage biodiversity.
Together they look after seven hectares of land. Half is planted with vines and the rest is composed of woodlands and pasture. The vineyards are tended manually and are farmed in line with organic principles. Sulphur and copper are used only when really needed. At times they will fertilise the vineyard with a mixture of pasteurised must or a nettle preparation. All fermentation is carried out spontaneously. No fining or filtration takes place.
Alessandro and Michael’s wines are an honest expression of the land they come from, and of an attentive, but not controlling, winemaking style. We really love Remedio’s wines, and we are sure you will enjoy them too.
Producer | Remedio
Region | Veneto
Variety | Malvasia, Trebbiano di Spagna, Moscato
Alcohol | 12.5%
Grapes are sourced from 30 years old vineyard near Maranello, formed almost entirely by silty clay rocks and marine sediment. One week of maceration in alternated layers, hand de-stemmed and whole bunches until full vat (they call it "lasagna style"). No Punch downs or pump overs. Pressed with a manual vertical press, fermented and aged in fibre glass for 9 months on fine lees. Only one rack after alcohol fermentation. No SO2 added.
Producer | Remedio
Region | Veneto
Variety | Albana
Alcohol | 12.5%
Grapes are from Monte Corallo, near Faenza, from 30 years old vines on sandy and clay soil, with about 1 million years old marine fossils. This is a combination of 3 different styles fermentations: 1/3 carbonic maceration,1/3 direct press and a 1/3 hand de-stemmed. After 10 days everything goes through the manual vertical press where it finishes to ferment in two barriques. One barrique left it “sous voile” for 11 months and the other one “ouille”. Assembled and bottled together. No SO2 added.
Producer | Remedio
Region | Veneto
Variety | Lambrusco Grasparossa, Sangiovese
Alcohol | 12%
Direct pressed Lambrusco Grasparossa on top of hand de-stemmed Sangiovese, so whole berries or like a white vinification. Vertical pressed and aged for 10 months in fibre glass tank. 1/3 of the blend spent 4 months in barrique. No SO2 added.