When you think of Italy’s sparkling wines, your mind might go straight to Prosecco. But decades before the world fell in love with Prosecco, the Casali family of Reggio Emilia was already experimenting with a more ambitious idea: bringing the secrets of Champagne home to Lambrusco country.
In the 1970s, Casali made a bold journey to Reims, the beating heart of Champagne, to study the art of méthode traditionnelle — bottle-fermented sparkling wine. It was a daring move for a family rooted in Lambrusco production, but curiosity has always been their hallmark. That trip planted the seeds for what would become Emilia-Romagna’s very first Metodo Classico wine: Ca’ Besina.
Innovation Meets Tradition
This pioneering spirit didn’t replace Lambrusco — it elevated it. By studying the French approach, Casali returned with renewed inspiration for their local grapes. They became the first in the region to prove that Emilia’s vineyards could produce sparkling wines of depth, finesse, and structure while staying faithful to local varieties.
At the same time, they redefined Lambrusco’s reputation. The family’s flagship Pra di Bosso label, created during this era, symbolized a marriage between modern technique and centuries-old tradition. The stained-glass design on the bottle was inspired by a church window in Champagne, depicting rural life and honouring the Casali family’s connection to the land.
Ca’ Besina – Emilia’s Answer to Champagne
Ca’ Besina remains a benchmark today. Produced with the same meticulous care as fine Champagne, it undergoes long lees ageing to develop richness and complexity. Yet it tells its own story, one steeped in Emilian soil and climate. The result is a sparkling wine with toasty notes, citrus brightness, and a mineral backbone — proof that Emilia can compete with the world’s best, without imitation.
The Pra di Bosso Legacy
If Ca’ Besina was Casali’s Champagne-inspired triumph, Pra di Bosso was their gift to Lambrusco lovers. By the early 1980s, Pra di Bosso became the first single-vineyard Lambrusco, underscoring the idea that not all Lambrusco was created equal. This was a declaration that terroir mattered, even in a region long associated with rustic, everyday wines.
Pra di Bosso Storico, the evolution of that wine, is now poured at Michelin-starred restaurants across Italy. It’s the premium face of Lambrusco — still approachable, still joyful, but dressed up for the finest tables.
Pairings That Sparkle
These two wines — Ca’ Besina and Pra di Bosso — prove just how versatile Emilia’s vineyards are when it comes to food.
- Ca’ Besina sings with oysters, lobster risotto, or even fried chicken (yes, bubbles love fat).
- Pra di Bosso Storico matches perfectly with rich pasta dishes, slow-braised meats, and aged cheeses.
Both wines share the hallmark Casali touch: wines designed to be enjoyed with food, friends, and plenty of laughter.
Why Casali Stands Out
Plenty of Italian families make Lambrusco, but Casali distinguished themselves by daring to step outside their comfort zone while staying true to their roots. They didn’t abandon Emilia’s grapes for French ones. Instead, they asked: how can we take the lessons of Champagne and use them to honour our land?
The result is a portfolio that spans from rustic Lambrusco to refined Metodo Classico, giving wine lovers a reason to rediscover a region often overlooked. Casali’s wines prove that Emilia isn’t just the land of prosciutto and Parmigiano — it’s a sparkling frontier where tradition and innovation dance in the same glass.
Discover more at Casali Viticultori.
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