Pjcol Ross is an ancient autochthonous Lambrusco vine, cultivated here in Val d’Enza since time immemorial. It’s very little productive (50/60 quintals per hectare) and its plants has been tied up to the elms branches for many years. When the viticultural production became more intensive and the cultivation has been modernized, Pjcol Ross has been set apart little by little, due to the low yield, until the vine almost completely disappeared.
When my father Rinaldo bought our estate, there were also a small vineyard, in which we found some plants of Lambrusco Pjcol Ross among the other vines. Following grandfather’s advice (whose nickname was “Moro”, that means black-haired and dark-skinned person, and was born very close to the farm), we ran trials in order to make a varietal wine, finally achieving surprisingly good results!
Thereafter our story with Lambrusco Pjcol Ross started: we obtained new plants, without using any grafts of American grapevine, but only this grape variety. So we expanded its cultivation, until we came to have a decent production. That allowed us to save this endangered vine and now we are the only producer of this varietal wine.
Over the years we made many improvements to the oenological processing, till we managed to make it with Metodo Classico (traditional method). In this way we obtain a Lambrusco with a traditional taste but exceptionally elegant and smooth at the same time. Thanks to its features, it’s more and more appreciated not only on the national market but also on the international one, where Pjcol Ross is chosen for daring but successful matching with fish dishes, for example oysters.
Vinification: red vinification with at controlled temperature. Bottling at the end of the winter, naturally re-fermentation in bottle with growing of sediment, together with yeasts for at least 12 months, then careful remuage and degorgement a la volè.