Denny Bini Podere Cipolla “Spuma” Vino Frizzante Lambrusco di Sorbara, Emilia-Romagna, Italy 🇮🇹

The Moment

Some Lambrusco is built around fruit.
Others are built around electricity.

Denny Bini Podere Cipolla “Spuma” is very much the second kind — bright, nervy, fizzy in all the right ways, and built for the table rather than the stereotype. If you’re an acid-head, and you also like lasagna, there may be no better grape in Emilia-Romagna than Lambrusco di Sorbara. Here, Sorbara is described as more mineral-driven and less fruity, making sparkling wines that are racy and tingling with unripe red fruits.

That is exactly what makes this bottle so appealing. It is not trying to be plush or soft. It is bottle-fermented fizz with real snap, made by Denny Bini in Modena from 100% Lambrusco di Sorbara, with native yeasts, spontaneous fermentation, and a second fermentation in bottle using must from the same vintage. It feels alive, honest, and beautifully geared toward food.

What It Feels Like

Think salty prosciutto, a pan of lasagna, and a fizzy red that makes the whole table feel sharper and happier.

What makes this wine work is the tension between freshness and earthiness. The fruit profile sounds more tart than ripe, the minerality keeps it lifted, and the bottle fermentation gives it that little extra sense of life. It is exactly the sort of wine that wakes up rich food instead of getting buried by it. 

In the Glass

Aromatics
Unripe red fruit, mineral lift, and that lightly wild, just-opened sparkle that comes with bottle fermentation. This aromatic summary is based on the importer’s description of Sorbara as tingling with unripe red fruits and being more mineral-driven than fruity.

Palate
Racy, lively, and dry-feeling, with bright red fruit and savory energy. This palate summary is an interpretation based on the importer note and production style.

Texture
Light, fizzy, and vibrant, with a natural-feeling sparkle from in-bottle second fermentation. 

Finish
Snappy, refreshing, and appetite-whetting, with red-fruit tartness and mineral lift carrying through the close. 

Why We Love This Bottle

Lambrusco For People Who Think They Don’t Like Lambrusco
The importer sheet does a great job setting the tone: this is Sorbara, the racier, more mineral side of Lambrusco, not a soft or sweet caricature.

Bottle-Fermented Life
The second fermentation happens in bottle in spring, which gives the wine a more alive, less polished feeling than simpler fizzy reds.

A Dream With Food
The importer literally calls out the pairing logic here: if you love acid and love lasagna, this is your grape. That tells you almost everything you need to know.

Pair It With

• Lasagna
• Aperitivo snacks
• Salumi
• Pizza
• Bitter greens and beans

Lasagna and aperitivo are directly supported by the importer sheet, and their Veneto-style suggestion of bitter radicchio and borlotti beans points clearly toward the broader savory, bitter, salty pairing lane. The salumi and pizza pairings are natural extensions of the wine’s raciness and fizz.

Technical Notes

Producer: Denny Bini / Podere Cipolla
Wine: Spuma Vino Frizzante Emilia
Region: Emilia-Romagna, Italy
Vineyard Area: 7 ha, including 3 ha of bought grapes from a certified organic neighbor in Raverina, Modena
Grape: 100% Lambrusco di Sorbara
Farming: Certified organic by ICEA
Soils: Sand and limestone
Altitude: 110 m / 360 ft
Vine Age: 5 and 15 years old
Training: Doppia Cortina

Winemaking:
Spontaneous fermentation for 15 days without temperature control in stainless steel. Second fermentation happens in bottle in spring and takes place within 30 to 60 days, with must from the same vintage. Malolactic fermentation: yes. Sulphur: 20 mg/L total added.

Alcohol: 11%
Annual Production: 1,500 cases

Body: Light
Structure: Racy acidity · tart red fruit · bottle-fermented fizz · mineral edge
This structural summary is based on the importer sheet.

Flavor Profile
Unripe Red Fruit · Mineral Lift · Fizzy Savory Energy

Drink Window
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