The vines are planted in 5 hectares of rocky limestone soil along the Crostolo river. The dryness, and general poorness of the soils help give these grapes all their powerful flavor and minerality. At this estate all vines were planted in the 1990’s and, therefore are fairly young. They are cultivated using certified organic methods and only minimal treatments of natural copper sulfate and decoctions from plant or animal sources are used.

The grapes are hand-harvested in small caskets at maximum ripeness, with healthy skins, then destemmed and left in vats in the cool outside air overnight for extraction. The caps are punched down in the morning and the maceration on the skins continues for a long period, for some wines more than a week. The grapes are then pressed on a manual press and then racked into wood barrels or neutral vats. The wines are aged without filtration or fining.

The Spergola grape, due to its high acid levels, has always had a reputation as fine material for sparkling wine. For many years it was considered a type of Sauvignon, but has now been genetically proven to be a grape variety of its own. The Masinis make two distinct wines that are 100% Spergola: First, there is a metodo tradizionale sparkling wine called Riserva dei Fratelli, which is refermented in bottle using only the lees of the wine and has no dosage. The second wine, Querciole, is a natural refermentation in bottle to give a frizzante style. It is unfiltered so may it throw a sediment.

Another white wine, Nottediluna, is made in small quantities using Malvasia Candia, Moscato Giallo and Spergola with extended skin contact of 5 days and aged in large wooden barrels, or botti.

The Sottobosco is a wine from three red grapes: Lambrusco Grasparossa, Lambrusco Maestri and Malbo Gentile, distinctive grapes of the Emilia Romagna region. The grapes are macerated for 10 days on their skins. It is also a natural refermentation in bottle to produce a dry, frizzante wine, and is unfiltered. Because they are not in one of the delineated zones for DOC Lambrusco, the wine is simply vino da tavola. Like the La Querciola, the Sottobosco is unfiltered and may have some sediment.

Both wines should be served at cellar temperature (56 degrees F) and poured somewhat gently. Enjoy these with a range of dishes, but fatty meats and dry sausages are winners.

Frizzante "Sottobosco":
Soil: Gravelly-stone
Grapes: Lambrusco grasparossa (30%), Lambrusco di montericco (30%), Malbo gentile (20%), Sgavetta (20%)
Vinification: fermentation and maceration on the skins in vats for 15 days.
Naural secondary fermentation in bottle.

Frizzante "Querciole":
Soil: Limestone and clay
Grape: Spergola
Vines: 37 years old
Vinification: Fermentation in vats. Skin maceration for 3 days. Natural secondary fermentation in bottle.

"Notte di Luna":
Soil: Stony, medium texture
Grapes: Moscato Giallo (50%), Spergola (30%), Malvasia Aromatica (20%)
Vinification: fermentation in vats. Maceration on the skins for 5 days.

"Gheppio":
Soil: Sand and limestone
Grapes: Cabernet Sauvignon (50%), Malbo Gentile (50%)
Vinification: Fermentation in wood vats. Maceration on the skins for 15 days. Aged 24 months in barrel then another 12 months in bottle.