Camillo Donati

Emilia-Romagna, Italy

Camillo Donati is a little known producer from the far southern regions of the Emilia-Romagna - in a small forgotten place – which happens to be the only place that still remembers how Lambrusco used to be made: Methode Ancestrale style, elegant and fine, with no sulphur added. Simple grape juice that is allowed to finish fermentation in the bottle. Camillo keeps the Lambrusco legacy alive making Labrusco not with Charmat (injected bubbles) like the large volume commercially produced lambruscos, nor Methode Champenois (which was imported from France), but in the traditional Italian way with Method Ancestral: The process first started by accident when wines were bottled by farmers in the winter after fermentation stopped and then fermentation restarted in the bottle when the weather warmed up again in the Spring.