Changing a bad reputation is challenging, particularly when it is reinforced by personal experiences. This was unfortunately true for Lambrusco, which gained a well-deserved reputation as a cheap, overly sweet, mass-produced fizzy wine appealing primarily to casual drinkers, while being avoided by discerning palates. Villa Picta dispels this notion by embracing a dry style of Lambrusco that highlights the grape’s natural acidity, tannins, and potential salinity and minerality, showcasing its complexity and elegance.
Villa Picta is located in the Po River Valley in the far southeastern corner of Lombardy, bordering Veneto and Emilia-Romagna. “My family has always been passionate about the healthy drinking of good wine and the wonderful culture that lies behind it,” says winemaker Paolo Pasini, reflecting on the estate’s deep-rooted tradition. The name “Villa Picta” is an homage to the medieval Latin name of their village, Villimpenta, meaning “painted village.” This passion for wine began with Paolo’s father, who planted the first small vineyards in 2008 out of a love for viticulture. Over the years, this hobby transformed into a dedicated agricultural endeavor. By 2015, Paolo Pasini took full responsibility for the vineyards and cellar, focusing on methods that respect plant health at every stage. In 2018, Agricola Villa Picta was officially founded, cementing the family’s commitment to quality winemaking and ushering in a new beginning for Lambrusco.
Villa Picta spans seven parcels across 3.5 hectares. The vineyards sit just above sea level, benefiting from the temperate climate of the river valley. The soil consists of alluvial sand, limestone, and clay, providing excellent drainage and contributing to the wines’ minerality.
Villa Picta is certified organic, avoiding chemical fertilizers, insecticides, and herbicides, and relying instead on natural treatments like essential orange and neem oils. The vines are pruned with meticulous attention to their lymphatic system to encourage healthy growth and optimal yields. This approach, combined with the use of cover crops and green pruning, ensures the vineyards’ long-term health and quality.
Grapes are harvested by hand, with careful cluster selection to ensure only the best fruit is used. The grapes are completely destemmed, then macerated for three or four days, followed by a light pressing in a small vertical basket press. Fermentation proceeds over ambient yeasts in stainless steel, after which the wine settles and ages in stainless steel throughout the winter. In the spring, similar to the method used in Champagne, a small dose of must is added, and a secondary fermentation occurs in the bottle. The wine is unfined and unfiltered, and except for a tiny amount of SO2 in the pied de cuve, there are no added sulfites.
