The grapes for this red wine come from Lancié, which many consider an almost "Cru" region, as it is very close to Morgon and Fleurie. The vines grow on broken down granitic soil and are hand-harvested. They are placed as whole clusters in concrete vats with a small amount of foot crushed berries to release some juice. They keep the wine under CO2 cover in the typical Beaujolais style, which is called carbonic maceration. After a week, the wine is pressed, and it finishes fermentation in old Pinot Noir barrels and aged for 5 months. With a tiny bit of spritz and some very juicy licorice and cherry flavors, this wine is brilliant with many cold cuts and salads or even sushi.

The grapes for this white wine are destemmed and pressed, except for 20 percent whole berries, which are kept in the juice and will continue to ferment. Everything, including the skins, will stay for 10 months in amphoras with the lees (dead yeast) until the wine is bottled. This whole process gives this an attractive light orange wine touch, while still keeping most of its freshness. It's less flowery than your usual Müller-Thurgau and has more aromas of apple peel and pear. That juiciness continues further once you start drinking this bottled joy. This one works well with many fish dishes and grilled vegetables.

This Lambrusco is made with just one grape variety from grapes grown directly between two rivers, which Alberto says, is perfect for them to flourish. Lambrusco di Sorbara is considered to be the best grape for complex wines. The name Radice actually means roots, because this wine is made in a very traditional way. First, the directly pressed juice is fermented for two to three months. Then it is refermented with native yeast in the bottle for another three months. The result is a beautiful sparkler with perfect acidity to make it work with many foods and some flavors of rhubarb and grapefruit. Try it with a simple pasta al ragu or just to get the evening started.