Cinino — meaning “tiny” or “young one” in the Umbrian dialect — is a fresh-faced pét-nat made entirely from hand-harvested Sangiovese grown in the rolling hills of Umbria’s Todi DOC. Bright, unfiltered, and brimming with energy, this gently sparkling rosé is all about immediacy and charm — like summer berries and citrus zest with a subtle earthy twist.
Made using the ancestral method (“col fondo” style), the juice undergoes a native yeast fermentation in stainless steel before finishing in bottle, leaving a soft cloudiness and a little sediment behind. No sulfur added, no shortcuts taken. Just organically farmed fruit, spontaneous fermentation, and serious vineyard care — including guyot-trained vines and a nod to biodynamic principles.
It's pure, playful, and kind of perfect for aperitivo hour.
Region: Umbria, Italy
Grapes: Sangiovese
Farming: Certified Organic (since 2009); biodynamic practices
Method: Pétillant Naturel (col fondo)
Style: Fresh, lightly fizzy, and unfiltered
Cinino — meaning “tiny” or “young one” in the Umbrian dialect — is a fresh-faced pét-nat made entirely from hand-harvested Sangiovese grown in the rolling hills of Umbria’s Todi DOC. Bright, unfiltered, and brimming with energy, this gently sparkling rosé is all about immediacy and charm — like summer berries and citrus zest with a subtle earthy twist.
Made using the ancestral method (“col fondo” style), the juice undergoes a native yeast fermentation in stainless steel before finishing in bottle, leaving a soft cloudiness and a little sediment behind. No sulfur added, no shortcuts taken. Just organically farmed fruit, spontaneous fermentation, and serious vineyard care — including guyot-trained vines and a nod to biodynamic principles.
It's pure, playful, and kind of perfect for aperitivo hour.
Region: Umbria, Italy
Grapes: Sangiovese
Farming: Certified Organic (since 2009); biodynamic practices
Method: Pétillant Naturel (col fondo)
Style: Fresh, lightly fizzy, and unfiltered
The first producer in Modena to champion metodo champenoise production for Lambrusco grapes. Christian Bellei and his father both spent time in Epernay, learning the champenoise method and deciding to apply it to their native Lambrusco. Their family winery has become one of Italy's most prestigious sparkling winemakers, producing all forms of Lambrusco while also working with Pinot Noir and Chardonnay.
