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When you think of Italy\u2019s 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.<\/p>\n
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In the 1970s, Casali made a bold journey to Reims, the beating heart of Champagne, to study the art of m\u00e9thode traditionnelle \u2014 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\u2019s very first Metodo Classico wine: Ca\u2019 Besina.<\/strong><\/p>\n <\/p>\n Innovation Meets Tradition<\/strong><\/p>\n <\/p>\n This pioneering spirit didn\u2019t replace Lambrusco \u2014 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\u2019s vineyards could produce sparkling wines of depth, finesse, and structure while staying faithful to local varieties.<\/p>\n <\/p>\n At the same time, they redefined Lambrusco\u2019s reputation. The family\u2019s 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\u2019s connection to the land.<\/p>\n <\/p>\n Ca\u2019 Besina \u2013 Emilia\u2019s Answer to Champagne<\/strong><\/p>\n <\/p>\n Ca\u2019 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 \u2014 proof that Emilia can compete with the world\u2019s best, without imitation.<\/p>\n <\/p>\n The Pra di Bosso Legacy<\/strong><\/p>\n <\/p>\n If Ca\u2019 Besina was Casali\u2019s 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.<\/p>\n <\/p>\n Pra di Bosso Storico, the evolution of that wine, is now poured at Michelin-starred restaurants across Italy. It\u2019s the premium face of Lambrusco \u2014 still approachable, still joyful, but dressed up for the finest tables.<\/p>\n <\/p>\n Pairings That Sparkle<\/strong><\/p>\n <\/p>\n These two wines \u2014 Ca\u2019 Besina and Pra di Bosso \u2014 prove just how versatile Emilia\u2019s vineyards are when it comes to food.<\/p>\n <\/p>\n Both wines share the hallmark Casali touch: wines designed to be enjoyed with food, friends, and plenty of laughter.<\/p>\n <\/p>\n Why Casali Stands Out<\/strong><\/p>\n <\/p>\n 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\u2019t abandon Emilia\u2019s grapes for French ones. Instead, they asked: how can we take the lessons of Champagne and use them to honour our land?<\/p>\n <\/p>\n 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\u2019s wines prove that Emilia isn\u2019t just the land of prosciutto and Parmigiano \u2014 it\u2019s a sparkling frontier where tradition and innovation dance in the same glass.<\/p>\n <\/p>\n\n