Cantina della Volta launches the “Sorbara Fizz” cocktail, the Emilian alternative to the spritz

After conquering the tables of well-known starred chefs and the pages of prestigious wine magazines, lambrusco enters the world of mixology with full rights, convincing even the most famous barmen and bartenders. Thanks to its freshness, lightness and versatility that make it a wine also suitable for aperitifs and after dinner. This is how original interpretations of famous cocktails, drinks and long drinks are born together with new creations that tickle the nose and palate with unexpected combinations. The last born is called Sorbara Fizz and is the result of the collaboration between Cantina della Volta , an address of excellence based in Bomporto (Modena) and Marco Ghidorzi , aka Ghidda, barman and bartender from Modena who, with the Lambrusco di Sorbara Method Classic Brutrosso , it codified a Modenese way of drinking similar to Spritz. To be sipped and tasted in convivial moments night & day.

Sorbara Fizz, an expression of Emilian culture and territory

"Sorbara Fizz is a cocktail, more properly a polydrink, which encompasses and identifies a territory and a way of drinking typical of Emilia and, in particular, of the Modena area where Lambrusco has been the protagonist for thousands of years" specifies Ghidda who defines himself as a mixosophist.

“From the study of the ancient Roman Thermopollum, which later became taverns, bars and cafes – continues the bartender – the custom of mixing fig wine or rose flavored wine with water or ice can be found throughout the boot. It is reasonable to think that, with the improvement of winemaking and wine conservation techniques, this popular blend has been enriched over time with the addition of an amaro, a bitter, a maceration of herbs, often bitter, which needed to be balanced with a good dose of sweeteners to make them more pleasant. Thus was born that cocktail that we know today as Spritz, king of aperitifs and convivial moments, declined in different names and regional variations. Even in the rural communities of Modena at the end of the 19th century it was customary, especially among those who worked the land, to drink the 'mes e mes', in dialect 'mezzo e mezzo', or a drink obtained with water and Lambrusco in equal parts. Equipped with acidity and high minerality, it quenched thirst while integrating salts and liquids lost during work. The new Sorbara Fizz by Cantina della Volta is inspired by and pays homage to this ancient tradition”.

Recipe

Refreshing, sparkling, light. Sorbara Fizz by Cantina della Volta tickles the senses giving joviality. It immediately conquers the eye with its bright and transparent red color, of great charm; then it seduces the nose, initially with hints of raspberry and berries and, immediately after, with fresh and citrus notes. In the mouth it is an enveloping perlage, an explosion of freshness first and of light sapidity after which leave room in the finish for the bewitching bitter notes of the Fusetti bitter which completes and gives complexity to the drink.

The recipe for Sorbara Fizz is simple and can be repeated at home , provided that you use Cantina della Volta's Lambrusco di Sorbara Classic Method Brutrosso and a high quality bitter, such as that of Fusetti, to which you add a few drops of juice. of lemon or, for the more advanced mixers, a barspoon of citric acid. The drink thus obtained should preferably be served in the ~30/35cl collins or, alternatively, in a tall tumbler. The final touch is offered by a fresh raspberry that recalls the fruity scents of the forest, typical of Brutrosso wine.

Ingredients:

30 ml of Fusetti bitters

5 ml citric acid or lemon juice

120 ml of Sorbara Classic Method Brut Rosso from Cantina della Volta

Glass: Collins

Technique: Build over Ice

Insert the ingredients directly into collins full ice, mix delicately and strictly serve without a straw, decorating the glass with fresh raspberry.

Brutrosso by Cantina della Volta

The color is brilliant ruby red, the perlage elegant and persistent, the aromas delicately fruity. One sip is enough to be completely conquered. The Lambrusco di Sorbara of Cantina della Volta is a fresh and enveloping wine, which goes well with the flavors of the Emilian tradition and with the recipes of the Mediterranean cuisine. The natural vocation of this Lambrusco is to give the best of itself through refermentation in the bottle (for 15/20 months before dégorgement and entry on the market), a traditional method that Cantina della Volta has perfected over the years, carving out a place of respect . Brutrosso on the nose has inviting fragrances of raspberries and juicy strawberries mixed with intriguing citrus notes. On the palate it enters decisively, to widen with rich fruity flavors. The finish is pleasant, with a good persistence and an excellent balance between acidity and flavour. The closure is clean. It has an alcohol content of 12.5% vol. and should be served at 8-10°C. The bottles are stored at a constant temperature of 12°C for a period of at least 9 months. After the rémuage and subsequent dégorgement, we proceed with the addition of the liqueur d'expédition and with the packaging. It is available in 750ml bottles in boxes of 6.

The elegance of the Classic Method and the generous liveliness of the natural refermentation in the bottle make these Emilian bubbles suitable for convivial moments and for daily consumption in combination with many recipes of Emilian and Mediterranean cuisine. Fried gnocco, tigelle and salami, but also finger food and pizza with which Brutrosso goes very well.

The cellar

Cantina della Volta was born in 2010 in Bomporto (MO) thanks to Christian Bellei, oenologist, after an accurate structural recovery work of the old winery founded by his great-grandfather Francesco Bellei in 1920. Fruit of the passion for Champagne of his father Giuseppe, the in the 80s to produce Spumante Metodo Classico with Lambrusco di Sorbara, the Modena winery is now led by Christian and a group of friends led by Angela Sini, creative soul and managing director of Cantina della Volta. Since its inception it has represented one of the most innovative realities of Modena Lambrusco.

The bartender

AIBES Professional Bartender and AIS Sommelier, Marco Ghidorzi, for all Ghidda, boasts an unusual professional career in the mixlogy sector. Thermomechanical expert, doctor in motor sciences, former professional rugby player, he approaches the world of hospitality as a barmanager. As he himself explains, the competitive sporting background stimulates him to delve into the roles at stake in this sector. Thus begins a long series of studies and insights, starting from the wine world to subsequently explore the world of distillates, mixing and the respective techniques. Ghidda sports several awards and recognitions. Among the many, 1st place at Chocococktails in Modena in 2018, 2nd at the Futurist Digital Mixer in 2020 and again 1st place at the ER-RSM regional competition for professional bartenders in 2022. In the same year, he reached the semifinals at the competition TV iCooKtail (foodpairing with cocktails) and earns a 9th place in the AIBES national competition for professional bartenders. He is the creator of the new Sorbara Fizz cocktail from Cantina della Volta.