CHANGING THE STYLE AND OPINION OF A REGION IN THE MOST MODERN OF WAYS
Ventiventi Vineyard is a family-owned winery founded and run by the Razzaboni family — specifically the patriarch Vittorio Razzaboni and his sons Riccardo, Andrea and Tommaso.
The family conceived and built the estate together, with the winery’s name Ventiventi (“twenty-twenty”) marking the year 2020 when the winery became fully operational and released its first wines. From the very beginning, the Razzabonis planted their own vineyards starting in 2016, converting family-owned land north of Modena in Emilia-Romagna into organic vineyards and constructing a modern winery centrally located within their estate.
This hands-on approach reflects their commitment to controlling every aspect of cultivation and winemaking. Today, Ventiventi remains firmly in family hands and embodies the shared vision of its founders, combining tradition, sustainability and modern winemaking methods.
The brothers play complementary roles in the business — Riccardo often handling commercial and marketing direction, Andrea overseeing winemaking and technical decisions, and Tommaso bringing additional energy and innovation to the project alongside their father.
Their ownership philosophy emphasises organic viticulture, meticulous grape selection and sustainable practices — not as marketing buzzwords but as integral parts of how the winery operates daily. This family ownership and personal stewardship ensure that the estate’s direction is closely aligned with their values of quality, environmental respect and regional identity.
For decades, Lambrusco has carried the weight of misunderstanding. Once synonymous with mass-market sweetness and supermarket shortcuts, the region’s reputation drifted far from its roots. Yet beneath that veneer lay one of Italy’s most historic and naturally suited landscapes for vibrant, food-driven wine. Ventiventi arrives not as a reinvention of Lambrusco, but as a reminder of what it was always capable of when treated with intent.
Ventiventi is located in Emilia-Romagna, just north of Modena — a region better known globally for Parmigiano Reggiano, balsamic vinegar and cured meats than for fine wine. That culinary pedigree matters. Historically, Lambrusco was never meant to be a contemplative, cellar-bound luxury; it was a table wine, designed to refresh the palate, cut through richness and elevate food. The mistake of the late 20th century was not the grape, but the industrialisation of its expression.
Founded in 2020 by the Razzaboni family, Ventiventi represents a modern Emilia-Romagna mindset: organic farming, site transparency and a willingness to slow things down. The estate’s vineyards sit on clay-rich, mineral soils, ideally suited to varieties such as Lambrusco di Sorbara, Ancellotta, Chardonnay and Pinot Bianco. These soils naturally preserve acidity and aromatic precision — exactly what great sparkling and frizzante wines demand.
So why should Lambrusco be trusted again?
Historically, Lambrusco is one of Italy’s oldest documented wine styles, referenced as far back as Roman times. It thrived because it worked with the land, the climate and the food. What undermined its credibility was volume-driven production — tank fermentation, residual sugar masking imbalance, and a race to the lowest common denominator. Ventiventi stands firmly on the other side of that divide.
By embracing Metodo Classico for several wines — the same bottle-fermentation technique used in Champagne — Ventiventi demonstrates just how serious Lambrusco can be when yields are controlled and lees ageing is respected. Their wines prioritise acidity, savoury minerality and structural balance, rather than sweetness or overt fruitiness. This is Lambrusco reconnected to gastronomy.
Crucially, Ventiventi does not reject Lambrusco’s natural exuberance. Wines like La Vie remain joyful, energetic and approachable — but they are clean, precise and food-ready. Others, such as the Rosé Metodo Classico or Rouge de Noir, reveal depth, texture and complexity that would surprise even seasoned drinkers who think they’ve “outgrown” the region.
What Ventiventi proves is that Lambrusco never lacked potential — it lacked restraint. Emilia-Romagna’s climate, soils and culinary culture have always been aligned with fresh, expressive wines. Today’s producers simply have the confidence to trust that alignment again.
For drinkers willing to reassess old assumptions, Ventiventi offers something rare: a historic region speaking clearly in a modern voice. Not louder. Just more honest. And far more compelling than its past ever suggested. 🍷
Ownership remains hands-on, with the Razzaboni family directly overseeing strategic direction, vineyard management and long-term vision. This continuity of stewardship is essential to understanding Ventiventi’s identity. The wines are not designed to chase nostalgia or reinvent Lambrusco beyond recognition; instead, they seek to restore trust through transparency and precision.
In historical terms, Ventiventi represents a quiet correction rather than a rebellion. It acknowledges where the region faltered but refuses to dismiss centuries of viticultural knowledge. Under the Razzaboni family’s ownership, the vineyard stands as proof that Lambrusco’s future is strongest when it is rooted firmly in its past — honest, food-driven and confidently local.
So.
Not that I do this often, but I was contacted by an Italian marketing company to assess if the wines the vineyard produced were A) suitable for the UK market and B) How good were they !
🥂 VENTIVENTI BLANC DE BLANCS – Metodo Classico
Style: Traditional method sparkling wine
Focus: Precision, minerality and finesse
Appearance
Pale straw yellow with subtle green highlights and a fine, persistent mousse that speaks to careful lees ageing.
Aroma
Elegant and restrained, opening with green apple, pear and lemon zest, followed by hints of white flowers, fresh almond and chalky minerality. Subtle brioche notes emerge with air.
Palate
Crisp and linear on entry, driven by bright acidity and saline minerality. Citrus and orchard fruit are layered with a gentle creaminess from the lees, finishing clean, dry and refreshing.
Food Pairing
Ideal with oysters, scallop crudo, grilled langoustines, or simple dishes where freshness is key. Also excellent with Parmigiano Reggiano shavings or tempura vegetables.
GW Verdict: Surprising experience of this Blanc de Blancs, lots of elegance, fine mousse (like someone cares for the wine!) and a perfect balance of fruit, acidity bready notes and minerality. Considering I was expecting something else this one surprised me because of its elegant Characteristics
🌸 VENTIVENTI ROSÉ – Lambrusco di Modena DOC, Metodo Classico
Style: Sparkling rosé
Focus: Floral aromatics and savoury freshness
Appearance
Delicate pale pink with coral hues, animated by a refined and continuous stream of bubbles.
Aroma
Lifted and expressive with wild strawberry, raspberry and rose petal, complemented by subtle citrus peel and a lightly savoury, mineral undertone.
Palate
Fresh and vibrant with crunchy red fruit, taut acidity and a gentle creamy texture. The finish is dry, savoury and mouth-watering, making it highly drinkable yet serious.
Food Pairing
A natural partner for seafood antipasti, tuna tartare, sushi, or prosciutto and melon. Also works beautifully with soft cheeses and spring vegetable dishes.
GW verdict: elegant, floral and delicate lots of red fruit. Imagine gently being stoked on the cheek with a feather and smell a fresh bouquet of rose petals. Not harsh, No big bubbles – just a soft creamy experience that would be welcome with any clean food dish (see above)
🍷 LA VIE – Lambrusco Rosso di Modena DOC
Style: Frizzante red
Focus: Energy, fruit purity and conviviality
Appearance
Bright ruby red with a lively frizzante sparkle that immediately signals freshness and approachability.
Aroma
Juicy and aromatic, showing strawberry, red cherry and raspberry, lifted by floral notes and a subtle citrus twist.
Palate
Light-bodied and refreshing with vivid red fruit, crisp acidity and gentle tannins. The palate is sapid and energetic, finishing clean and irresistibly drinkable.
Food Pairing
Perfect with pizza, cured meats, tortellini, lasagne, or grilled sausages. A classic Lambrusco for the table — versatile, fun and food-friendly.
GW Verdict: At its best, La Vie offers bright red fruit aromatics (strawberry, raspberry) with floral and citrus touches. You experience a salty saline edge to the wine
Critically, La Vie was received well in the industry tastings due to its juicy palate, delicate mousse and balanced fruit. lively acidity dances on the palate. Wines like these from historical regions like these need a little time with the public consciousness. Don’t ignore these wines because of lambrusco and what it once was. These are a delight to drink. Never pre-judge – Taste in the moment
🍾 ROUGE DE NOIR – Metodo Classico
Style: Traditional method sparkling from dark-skinned grapes
Focus: Structure, depth and gastronomic appeal
Appearance
Light copper to pale ruby tones with a fine, elegant mousse that hints at both power and finesse.
Aroma
Complex and layered, offering red apple, wild berries and blood orange, alongside hints of spice, dried herbs and toasted bread from extended lees contact.
Palate
Structured and precise with a creamy mid-palate, firm acidity and savoury depth. Red fruit and citrus notes are balanced by mineral tension, leading to a long, dry finish.
Food Pairing
An excellent match for roast poultry, duck, mushroom risotto, or richer seafood dishes. Also shines with aged cheeses and refined charcuterie.
GW verdict: Heavier in style than the previous 3 wines more atoned to bigger food like duck and creamy risotto although still delicate. You do get a sense that the fruit controls the show. Not in an overt way but just enough to complement those bigger foods.
🍇 The GrapeWizard Take
Ventiventi excels at redefining Emilia-Romagna sparkling wines, proving that Lambrusco and local varieties can deliver finesse, depth and serious gastronomic value when treated with precision and intent. The wines surprise and delight. There is a wine for most foods here and that is testament to the family and the winemaker’s skill. Glad I tried Lambrusco wines as these 4 bottles changed the way I view a region based on its history.
