Camillo Donati Il Mio Trebbiano

For centuries sparkling wines have been made in the same way. However, in the 1970s the Charmat method was introduced, where the bottle is replaced by stainless steel vats for the wine fermentation. A process that reduces time and costs, but which, in the words of winegrower Camillo Donati "once it enters the bottle the wine is dead and needs many, many preservatives to keep the wine going for 6 or 7 months at most. On the contrary, natural frizzante wine is alive and ages slowly and can last 10, 15 or 20 years". Under this premise Donati began to vinify the family vineyards he has in Arola, under Parma (Emilia-Romagna), with natural refermentation in bottle thus providing sparkling wines that exceed all expectations.

His Camillo Donati Il Mio Trebbiano, a sparkling wine made from an unjustly snubbed variety, the Trebbiano, intends to showcase its generous aromas and flavors. A hectare of vines cultivated organically and which, with humility, deep respect and a lot of love, obtains a fruit of surprising quality. In the winery it undergoes a first fermentation in stainless steel tanks with native yeasts and then a second fermentation in the bottle, following the ancestral method. It’s bottled unclarified and unfiltered, so it will be cloudy.

The result is Camillo Donati Il Mio Trebbiano, a wine with exceptional natural effervescence, incredibly vinous and surprisingly lively.