The Fiamberti Collection

Family-run for 200 years, Fiamberti’s specialty is red wines from indigenous grapes (Croatina, Barbera, Uva Rara and Ughetta di Canneto) on one side, and white and rosé sparkling wines from Pinot Noir on the other.

Fiamberti’s current focus is the crafting of top quality Metodo Classico sparkling wines, following the tradition of the Versa Valley, where sparkling wines production started as far back as 1930.

Their catalogue also offers two unique wines, whose DOC is limited to a few towns of the eastern part of Oltrepò Pavese: Sangue di Giuda, a low-alcohol, sweet and fruity frizzante red, and Buttafuoco, a full-bodied red with a great aging potential. Fiamberti is also a member of the Buttafuoco Storico Club, an association of 15 winegrowers whose mission is to promote the appreciation of this traditional wine.

Caristoro Extra Brut

Metodo Classico Sparkling Wine from Pinot Noir grapes grown in the Versa Valley.

100% Pinot Noir
Limestone-rich soil
300-400 meters above sea level
Guyot
The grapes are hand-harvested in small boxes in the second half of August.
Soft and gradual pressing of the grapes and separation of the musts. Fermentation by selected yeasts in temperature-controlled stainless-steel vats (17-19 °C). Tirage in the spring after the harvest. Second fermentation in the bottle. The wine ages on the lees for a minimum of 30 months. After the disgorging, the bottle is refilled only with the base wine. Finally, the sparkling wine ages in the bottle for 2 months.
Brilliant straw yellow colour; elegant perlage with fine bubbles; notes of bread dough, wild red fruits and wild herbs on the nose. Dry on palate, with a refreshing acidity and a lingering finish.

Caristoro Rosé Brut

Metodo Classico sparkling wine from Pinot Noir grapes grown in the Versa Valley. The rosé colour is obtained in an absolutely natural way, letting the clear juice sit with the Pinot Noir colour-producing skins until an attractive rosé colour is reached. We don’t add red wine or must to the white juice.

100% Pinot Noir
Limestone-rich soil
300-400 meters above sea level
Guyot
The grapes are hand-harvested in small boxes in the second half of August.
Soft and gradual pressing of the grapes and separation of the musts. Fermentation by selected yeasts in temperature-controlled stainless-steel vats (17-19 °C). Tirage in the spring after the harvest. Second fermentation in the bottle. The wine ages on the lees for a minimum of 30 months. After the disgorging, the bottle is refilled only with the base wine. Finally, the sparkling wine ages in the bottle for 2 months.
Antique rosé colour; elegant perlage; dog rose, red berry fruits and wild herbs on the nose; inviting and refreshing palate. Long finish.

Il Cacciatore

Buttafuoco is one of the greatest Oltrepò Pavese red wines. Our Buttafuoco Il Cacciatore (Italian for “hunter”) shows a fascinating complexity both on the nose and on palate, offering rich tannins, spicy notes and tertiary aromas and flavours.

Croatina (60%), Barbera (30%), Uva Rara (5%) and Ughetta di Canneto (5%)
mixed, mostly gravel and sandstone.
250-300 meters above sea level in Canneto Pavese, Castana and Stradella
Guyot
manual in the first week of October
The grapes are destemmed and crushed. Submerged cap fermentation by indigenous yeasts in temperature-controlled concrete vats. The must is pumped over every day and punched down every 2 days until the end of the fermentation. After a long maceration (22 days), the must is racked in 225 l and 500 l Massif Central oak barrels. Malolactic fermentation in the barrels. The wine ages in oak for about 12 months. Finally, the wine ages in bottle for 4 months.
Deep red colour; complex bouquet with alcohol-soaked red fruits, spices and balsamic notes; full-bodied and round on palate.

Lella Sangue di Giuda

Sangue di Giuda (Judas’ blood) is a red semi-sparkling dessert wine which finely balances the sweetness of the high residual sugar with the tannins given by the Croatina grape.

Croatina (65%), Barbera (25%) and Uva Rara (10%)
mixed (gravel, clay and limestone)
250 meters above sea level in Canneto Pavese
Guyot
manual in the second half of September
Destemming and crushing of the grapes. Submerged cap fermentation by indigenous yeasts in temperature-controlled concrete vats. The must is pumped over two times each day and punched down several times every day. One délestage halfway through the fermentation. The must is racked after 5 days or once the desired alcohol level is reached. The fermentation is stopped cooling down the temperature and removing the lees. Second fermentation by indigenous yeasts and the natural sugar of the grapes in autoclave. Filtering and micro-filtering before isobaric bottling. Finally, the wine ages in the bottle for 1 month.
Deep red color with purple foam; inviting bouquet with aromas of red fruits and spices, and balsamic overtones; extremely pleasant on palate: sweetness, tannins and acidity are nicely balanced.

Buttafuoco Storico Vigna Sacca del Prete

An ambitious field blend of four indigenous grapes from the Sacca del Prete vineyard that benefits from favorable and peculiar growing conditions (orientation, soil type, slope and microclimate).

Buttafuoco Storico Vigna Sacca del Prete is one of the 15 wines of the Buttafuoco Storico Club. The club is an association of winegrowers whose mission is to promote the appreciation of the historical crus of Buttafuoco, a red wine from indigenous grapes produced in seven towns in the eastern part of Oltrepò Pavese.

Croatina (60%), Barbera (30%), Uva Rara (5%) and Ughetta di Canneto (5%)
250 meters above sea level in Canneto Pavese
Guyot
manual in the last week of September
The grapes are destemmed and crushed. Submerged cap fermentation by indigenous yeasts in temperature-controlled concrete vats. The must is pumped over and punched down every 2 days until the end of the fermentation. After a long maceration (45 days minimum), the must is racked in 225 l and 500 l Massif Central oak barrels. Malolactic fermentation in the barrels. Finally, the wine ages in oak for 30 months and in the bottle for 8 months.
Deep ruby red color; complex nose with notes of alcohol-soaked red fruits, spices, coffee and balsamic hints; full-bodied and round on palate

Buttafuoco Storico Vigna Solenga

An ambitious field blend of four indigenous grapes from the Solenga vineyard. This vineyard was bought in 1814 by our ancestors and it’s the oldest of our estate.

Buttafuoco Storico Vigna Solenga is one of the 15 wines of the Buttafuoco Storico Club. The club is an association of winegrowers whose mission is to promote the appreciation of the historical crus of Buttafuoco, a red wine from indigenous grapes produced in seven towns in the eastern part of Oltrepò Pavese. The Solenga vineyard was bought by the Fiamberti family in 1814 and it’s the oldest vineyard of the estate.

Croatina (60%), Barbera (30%), Uva Rara (5%) and Ughetta di Canneto (5%)
Gravel soil on the so-called Rocca Ticozzi conglomerate
250 meters above sea level in Canneto Pavese
Guyot
manual in the last week of September
The grapes are destemmed and crushed. Submerged cap fermentation by indigenous yeasts using the pied de cuve technique in temperature-controlled concrete vats. The must is pumped over every day during the first 15 days of fermentation (then every two days) and punched down every 2 days (later every 4) until the end of the fermentation. After a long maceration (50 days minimum), the must is racked in oak barrels where it ages for about 30 months. Part of the must is racked in Allier French oak barriques with different levels of fire and steam-toasting, and part is racked in Allier, Cher, Tronçais and Vosges oak tonneau. Finally, the wine ages in the bottle for 7 months.
Deep ruby red color; complex nose with notes of alcohol-soaked red fruits, spices and balsamic hints; full-bodied and round on palate.