Since 1926, the Paltrinieri family has been producing Lambrusco. Achille Paltrinieri began the operation in Sorbara that he would run for the next 40 years. Now in the fourth generation, the enterprise is helmed by Alberto Paltrinieri and his wife Barbara; the couple took over in 1998. Soon after, Alberto and Barbara gambled on producing mono-varietal wines. In the winery, they have moved away from the Charmat method so commonplace over the last four decades in Lambrusco, favoring second fermentation in the bottle for more integrated, texturally generous expressions. This combined with the staggeringly pristine acidity coaxed from the vines creates beautiful dichotomy on the palate: soft, pillowy, and velveteen textures carrying bracing acidity and assertive character. Paltrinieri utilizes indigenous yeasts and conducts limited if any dosage; the goal for the vast majority of their bottlings is dryness and precision, decidedly not the 1970’s style sweet plonk even when they leave a dollop of residual sugar. And while sparkling red may be first to mind when the word “Lambrusco” is mentioned, most of the Paltrinieri wines are white or pink.