The Medieval village of Castelvetro di Modena has long been my go-to source for the best pizza wine on the planet: the sparkling red (but dry) Lambrusco di Castelvetro. Of the dozens we tasted during our last visit, are the mind-bendingly delicious bottlings from Mirco Gianaroli.

On the smallest and hilliest DOC of Lambrusco, nestled within the Medieval charm of Castelvetro di Modena, Mirco Gianaroli produces the meatiest and driest sparkling red Lambrusco of Emilia-Romagna. Mirco, has been farming at Societa Agricola La Piana since he was just 14 years old, his local Grasparossa variety of Lambrusco. His legacy are the vines his grandfather planted in 1950, along which he adheres to the ancient rythms of organic poly-culture. He has been one of the first small producer in the area to be able to get his hand on smaller autoclaves for the Charmat method.