The focus is on local grapes with an intense desire to rediscover unjustly forgotten ones such as Uva Tosca and Trebbiano di Spagna. Harvest is manual and obsessively attentive: only perfect grapes make their way to the cellar, thus allowing a minimum intervention in all winemaking phases.

All grapes are vinified separately and once the alcoholic fermentation is complete, they are assembled following Max’s interpretation of vintage and vats. The final “assemblage” is then bottled together with a source of sugar (previous year frozen must or grape sugar) in order to undergo the second fermentation in bottle. All sparkling wines are therefore refermented in bottle, unfiltered and sur-lie (no degorgement is done in order to give wines a full and lively life).
Cellar practices are driven by a strong belief in non-intervention. Sulfites are added in omeopatic quantities in pressing and immediately after the end of alcoholic fermentation. Techniques like filtering, fining or adding anything is considered not necessary. Vats used are a mix of cement, steel and ceramic.

Podere Sottoilnoce is a biological certified winemaking venture located in the scenic village of Castelvetro di Modena, at the very heart of the Lambrusco Grasparossa DOC, where the owner Max Brondolo tends its 6.5 ha of vineyards in Biodynamic since 2016 and all efforts are made to maintan a balance between vineyards and surrounding nature.