WHAT

Sparkling Rosé

WHERE

Ravarino, Emilia-Romagna, Italy

Angelo Marchesi bought the estate in 2010 — simply because, as he put it, it was beautiful and unlike anything else he'd seen. What he bought was a 16-hectare plot on the ancient bed of the Panaro river, in fields still divided into "centurie" — the square Roman surveying system from the first century BC. At the corners of those squares, four small hills rise out of the completely flat landscape: the remains of an ancient Roman encampment. That's what they named the farm after — I Monti. His son Nicola joined him, and together they farm everything certified organic.

The Baby Magnum is 100% Lambrusco di Sorbara, hand harvested, fermented with indigenous yeasts in stainless steel, rested six months in tank, then bottled in late March and left to referment naturally in bottle as temperatures rise in spring. Méthode ancestrale — no disgorgement, lees intact, cork and cage. Stone fruit, tangerine, white flowers, fine bubbles, and the kind of mouth-watering acidity that makes you reach for the next sip immediately.

The name is a joke: they also make an actual Magnum at 1.5L, which makes the 750ml bottle the Baby Magnum. Open it cold. Drink it with anything, or nothing.