Franchina and Giarone were the first two plots of vines Luca Pizzetti acquired when he returned to his homeland. Luca started working in the textile industry in Africa when he was 20 years old, but a few years later he decided to start again and become a vigneron in the hills of Modena where he grew up. Luca began his journey as a winemaker with 4 hectares of rented vines and 4 of his own which he planted in 2018 with a small but diverse selection of old, local varieties. Along with grapes, Luca grows pears, apricots and cherries, as well a couple of hectares of cereals. Luca works exclusively with native grapes, grown on vines that range from 20 to 50 years old. Varieties include Lambrusco Grasparossa, Trebbiano, Sgavetta, Negretto, Malbo Gentile, Uva Tosca and Festasio — an ancient grape variety that almost disappeared with the decline of traditional viticulture in the Italian hills.
Iena ’22 is 100% Lambrusco Grasparossa made with 5 days maceration. Most pét nats are bottled during the first fermentation in order to retain CO2 but Luca took a different path which he believes gives his sparkling wines less stress, more balance, and greater finesse. Luca let the first fermentation run its course, creating a still wine which was left to age in concrete tanks over the winter. Come June he bottled Iena, adding frozen must (saved from the same wine) to start a second fermentation in the bottle. A dry red wine with fine bubbles, flavours of dark red berries and soft, subtle tannins. Perfect with pizza or a hearty antipasti platter. Drink chilled.