Vittorio Graziano produced his first vintage in 1982, after inheriting some vineyards in Castelvetro, a small town in the province of Modena. His land is 200 metres above sea level with clay, gravel and sand soils. Grapes are harvested by hand and wine is made using the traditional method: the wine is bottled during the winter months, before fermentation is completed and there is still some sugar in the juice. When temperatures rise in the spring, fermentation resumes in the bottles and the wine acquires its froth. Graziano’s Lambrusco is pure grape juice, with no added yeasts nor sugar.

The Fontana dei Boschi is Vittorio Graziano’s Cru; a Lambrusco made from Grasparossa, Malbo Gentile and other grapes from vines aged between 10-30 years old. The wine is dry, fresh and light with a strong minerality and tannic backbone that give it structure and floral bouquet.