Rossella Mastrotto spent two years traveling the world to visit and learn from wine producers in Central and Western Europe, South Africa, Australia, and Chile. Upon returning to her native Gambellara, between Verona and Vicenza and next to Soave, she created Volcanalia in 2014. The name references both Vulcanus, the god of fire and the forge, and the basaltic black lava soils of her region. Her farming is certified organic and the wines are ØØ (nothing added, including sulfites, and no filtering or fining). 'Ambarabà' is 100% garganega rendered fizzy by a second fermentation in the bottle. The wine is proudly cloudy, with strong, smoky minerality, a whisper of fruit, and delicate fizziness. (This might just be the wine to convert those who say they don’t like sparkling wines to the pleasures of bubbles.) It is perfect as a palate-awakening aperitivo, as well as with fish & chips, less spicy Asian dishes, or puntarelle (now available at the Temescal farmers’ market).
