VentiVenti: A New Generation of Lambrusco

When I logged onto a recent Zoom tasting with winemaking brothers Riccardo and Andrea Razzaboni, what came through the screen was an endearing enthusiasm that I soon learned came from starting a winery named for a new beginning: VentiVenti, or “2020.” The Razzaboni family — brothers Riccardo, Andrea, and Tommaso, along with their father Vittorio — founded the estate together, bringing different skills and a shared curiosity to every bottle.

The Razzabonis from Left to right: Tommaso, Vittorio, Riccardo, and Andrea. Photo: @ventiventiwinery

Planting the Future

When the Razzabonis bought farmland in Medolla in 2014, they weren’t restoring an old estate or reviving a forgotten vineyard, they were creating something brand new. From that bold beginning has grown one of Emilia-Romagna’s most exciting young wineries.

The following photos, courtesy of VentiVenti, show the stunning setting the Razzabonis have created. Their property is a modern, welcoming place where guests can stroll through organic vineyards, explore the sleek winery, and hear directly from the family about their sustainable approach. As Riccardo and Andrea say, “We don’t just want to show the winery; we want to say who we are.”

That sense of welcome begins in the vineyards themselves, the heart of everything the Razzabonis do. The alluvial soil (45% clay, 47% silt, and 8% sand) provides an ideal foundation for healthy vines and expressive wines. By 2016, the first vineyards were planted, and the inaugural harvest followed in 2018. But it wasn’t until 2020 that the dream truly came to life. That “year zero” marked the release of Ventiventi’s first wines.

“For us, patience was the first ingredient, and 2020 was a turning point,” explains Riccardo. “It symbolized a new beginning, a new generation of winemaking in Emilia-Romagna.”

Classic Method, Modern Vision

Today, Ventiventi spans about 175 acres, with 75 acres planted with vines and a brand-new, state-of-the-art cellar at its heart.

Most Lambrusco is made in large pressurized tanks, a process known as the Charmat method, which lends the wine its signature freshness and easy-drinking style. But the Razzaboni family decided to take a slower, more labor-intensive path. They’ve chosen Metodo Classico for most of their sparkling wines, the traditional method in which the second fermentation occurs in the bottle. It was a bold move, but for the Razzabonis, it was the only way to show just how refined and expressive the local grapes could be when given time to rest and evolve.

“We don’t have generations of history behind us,” Riccardo says, “but that gives us freedom. We can experiment, we can make mistakes, and we can grow.”

Strength in Synergy

“Our project stands out because it represents the synthesis of three different visions and approaches,” say the brothers. “Working as brothers isn’t always easy, but it’s in this complexity that we find our strength.” That balance, between experimentation and tradition, individuality and unity, defines the winery’s character.

Ventiventi’s vineyards are home to classic local varieties such as Lambrusco Salamino di Santa Croce, Sorbara, Ancellotta, and Pignoletto, as well as international varieties like Chardonnay, Pinot Bianco, Cabernet Sauvignon, and Traminer. The result is a dynamic portfolio that includes Metodo Classico, Charmat, and still wines, totaling over 66,000 bottles annually.

Sustainability at Heart

The family farms organically, working to preserve biodiversity. “We wanted to create wines that express our land without compromise,” says Andrea. “That means making decisions that are good for the soil and the people who work it.”

In 2023, Ventiventi joined FIVI, the Italian Federation of Independent Winegrowers, a group of small winemakers whose mission is to ensure the authenticity, quality, and territorial connection of Italian wines. “Becoming part of FIVI was important for us,” says Tommaso. “It’s a way of saying we stand by our work from start to finish, from the vineyard to the bottle.”

In less than a decade, the Razzaboni family has transformed an empty field into a thriving estate named for the year their vision took flight. As the brothers like to say, “VentiVenti isn’t just a name. It’s the moment everything began, and it reminds us every day to keep moving forward.”

Two Sparkling Lambruscos, Two Winemaking Methods

Ventiventi’s sparkling wines are bright, layered, and full of energy. Each one shows a different side of Lambrusco di Sorbara, the local grape that gives these wines their signature lift and verve. I received three bottles from the winery, though unfortunately, the Happy Selvaggio Ancestrale didn’t survive the trip in one piece.

Tasting the other two side by side, one metodo classico, the other charmat, offered a fascinating look at how production methods can completely transform the same grape.

• VentiVenti Metodo Classico Rosé – Made entirely from Lambrusco di Sorbara, this rosé spends an impressive 36 months on the lees, gaining creamy texture and depth while retaining its bright acidity and mineral edge. Notes of strawberry, grapefruit, and a hint of brioche make it both elegant and vibrant. It’s a sparkling wine with the finesse of a classic and the soul of Emilia-Romagna.

• VentiVenti La Vie Lambrusco di Modena DOC – Also 100% Sorbara, La Vie shows the grape’s fruitier, more easygoing side. Fermented in tank rather than bottle (Charmat), it’s all about bright red fruit, floral lift, and that signature crisp acidity that makes Lambrusco so food-friendly.