Even today Alberto Salvadori is still moved when telling the story of the beautiful country house in Piumazzo, La Battagliola, which he inherited from his mother Anna Maria. It was 1999 and the countryside of the Modenese plains was still being sowed, but this didn’t last long. A premonitory dream was enough to convince Alberto that the land had a more noble and ambitious fate, that of producing good wine.
From that very moment he left the logistics business to become a farmer and transformed the harvesting land to an area of seventy thousand Lambrusco Grasparossa vine cuttings. The shipments of goods by air, rail and sea allowed him to travel around the world, however the thrill of seeing those vine cuttings grow, the rows of vines take shape and to see the deep red and almost blue bunches of grapes bloom, has transformed him over the years.
He chose Grasparossa, the grape variety most suited for the land. It was an important challenge, that of proposing a Lambrusco of quality and character in a market place that has at least, in part, been dominated purely by commercial policies.
Alberto Salvadori’ s passion is shared by his children, Beatrice and Tommaso. Beatrice, after having lived many years in Milan, has started to work side by side with him and to share his passion for the wine. In Bologna Tommaso now leads Fratelli Salvadori, the family business that has been operating for three generations. The pace of life is constantly speeding up but everyone’s commitments vanish when they meet at La Battagliola for a wine harvest, a tasting, the first bottling or a simple gathering with friends. It’s the love for their land that bonds them and keeps them together, the sense of everlasting continuity that is found in the seasons and now in the wine harvest.
The art of making wine
The soil at La Battagliola is gravelly, a feature distinctive of the growing area of Grasparossa. This unique aspect not only lowers the risk of pathogens, but it also guarantees the constancy of our wines in terms of aromas and flavour.
The production method fully respects natural processes, which means low levels of sulphur dioxide and spontaneous fermentation. And to produce this traditional wine, La Battagliola uses the latest technologies for pressing, storage, monitoring and care.
This winemaking process focused on safeguarding rather than intervening yields a graceful and refined wine low in tannins, in which the note of elegance takes the place of Lambrusco’s typical opulence.