Emilio was born from a deep desire to promote and preserve the unique viticultural heritage of Emilia-Romagna, with the historic Via Emilia serving as a symbolic thread that weaves together land, tradition, and innovation.
At the heart of the project lies a strong commitment to enhancing local grape varieties—most notably Lambrusco Grasparossa. The estate is nestled among the rolling hills of Levizzano Rangone, just a few kilometers from the city of Modena, and is surrounded by approximately 20 hectares of vineyards. It all began with the humble purchase of an old stable, from which a dream took root—nurtured by passion, perseverance, and a deep-rooted family legacy.
Mattia Montanari, CEO of Emilio, inherited these values from his family and transformed them into the foundation of a bold and forward-thinking venture. In 2002, the project took its first concrete steps with the planting of Lambrusco Grasparossa—one of the oldest native grape varieties in the world. The name Grasparossa comes from the rich, red color the vine’s leaves turn in late September and throughout the autumn months.
Modena epitomizes Italian cultural heritage, refined taste, and stylistic elegance. As the birthplace of Titian and Correggio, the origin of Parmigiano-Reggiano, Prosciutto di Modena, Balsamic di Modena, and the home of automotive legends Ferrari, Lamborghini, and Maserati, Modena stands as a symbol of excellence.
Amidst this illustrious city, the Emilio winery captures the essence of Modena’s terroir in its signature Lambrusco wine. The vineyards thrive on fertile alluvial soils rich in minerals from the Secchia and Panaro rivers, featuring a mix of clay, sand, and silt that provide excellent drainage while retaining necessary moisture and nutrients. Modena’s continental climate, with hot summers and cold winters, fosters the development of complex grape flavors and aromas, while moderate rainfall ensures sufficient water without oversaturation. The proximity to rivers creates a microclimate that moderates temperatures, reduces frost risk, and facilitates good air circulation to prevent vine diseases. Emilio’s organic viticultural practices, including cover cropping and careful canopy management, further enhance the natural terroir, promoting even ripening and reducing disease risks.
Emilio’s signature Lambrusco is derived from a blend of two Lambrusco grape varieties: Lambrusco Grasparossa (95%) and Lambrusco Salamino (5%). After manual harvesting, the grapes undergo gentle crushing and destemming to break the skins and release the juice while minimizing damage to the seeds and stems. The crushed grapes are then macerated for 4-5 days at a controlled temperature of 5 degrees Celsius. The must is transferred to temperature-controlled stainless steel tanks for primary fermentation over 7-10 days. After primary fermentation, the wine undergoes clarification and filtration. The base wine is then transferred to pressurized, temperature-controlled stainless steel tanks for tirage. After the secondary fermentation, which takes 20-30 days, the wine undergoes a final filtration and is bottled at optimum effervescence.
Emilio’s Lambrusco is renowned for its vibrant ruby color, lively bubbles, and refreshing acidity. It offers a bouquet of red berries, cherries, and floral notes, with a palate that balances fruitiness with a slight tannic structure. This meticulous process, from vineyard management to bottling, ensures that Emilio’s Lambrusco maintains high quality and a distinctive character that reflects the terroir of Modena.
