Sebastian Van de Sype Rosato Frizzante Metodo Ancestrale

Sebastian Van de Sype spent a decade as a Formula 1 aerodynamics engineer for Ferrari before changing course entirely, founding Tenuta La Fiaminga, 'the Flemish estate,' in 2020 on the hills of Castelvetro di Modena; Frank Cornelissen, his fellow Belgian on Etna, is a longtime friend and adviser to the project. The ten hectares are farmed organically, most of them planted to Grasparossa, Castelvetro's own Lambrusco grape. This frizzante rosato blends 90 percent Grasparossa with 10 percent Trebbiano Modenese: whole clusters softly pressed with no maceration, fermented spontaneously in steel on indigenous yeasts, then finished in bottle in the metodo ancestrale and disgorged à la volée with zero dosage, unfined and unfiltered. Dry, gently sparkling, and light at around 11 percent alcohol. Racing-grade precision, applied to Emilian fizz.