We are Franco and Mario Accorsi, brothers and stewards of the land, and we welcome you to Fondo Bozzole, our farm nestled in the countryside of Poggio Rusco, in the enchanting Oltre Po Mantovano. Since 2007, we have embarked on a fascinating journey: transforming our grapes into Lambrusco Mantovano, striving to achieve excellence in every bottle. Being farmers for us goes far beyond the simple act of getting on a tractor; it means immersing ourselves in nature, observing it with respect, allowing it to follow its course without interference. It is a philosophy of life that embraces the idea of being an integral part of a complex ecosystem, where every element, visible and invisible, plays a fundamental role. Every gesture, every effort, is aimed at honoring this gift, ensuring that every drop of our Lambrusco tells a story of passion, authenticity, and love for the land.
THE PRODUCTS
Our vineyards thrive on fertile, mineral-rich soils, offering ideal conditions for cultivating Trebbiano, the native variety of our area in the Mantovano. Thanks to a solid foundation of knowledge passed down from the past, we achieve the highest quality results both in the vineyard and in the cellar.
Our Lambruscos:
Incantabiss.
Obtained from Ruberti grapes, it is a fresh, full, and elegant red, with hints of red fruits and good persistence. Soft and balanced.
Giano.
Produced from Salamino grapes, this intense and fine ruby red presents notes of ripe red fruit, especially black cherry. It has good persistence, with a pleasantly tannic aftertaste. Dry.
Cocai.
A Lambrusco Rosé from Salamino grapes. Elegant and fragrant, it is excellent as an aperitif.
THE TERRITORY
The territory of Poggio Rusco is located in the heart of the Po Valley, where the vast plains still hold the memories and testimonies of the Terramare, considered the first small settled communities dedicated to agriculture, favored by the abundance of water guaranteed by the presence of the Po and its tributaries from the Apennines. In addition to the ancient historical roots of our agriculture, the Mantovano is a land rich in history and culture, dotted with numerous castles, villas, and historic villages. The city of Mantua, in particular, is a Renaissance jewel, recognized as a UNESCO World Heritage Site. This cultural heritage enriches the wine tourism experience, offering visitors the opportunity to explore not only the vineyards but also the historical and artistic beauties of the region.
Also important is the strategic position of Poggio Rusco, located between the Mantovano and the province of Modena, an equally rich and vital area. This creates a unique Padana identity in vineyard and cultural life, characterized by a great sense of hospitality and dedication to work.
PAIRINGS
When thinking of Lambrusco, one immediately thinks of a table laden with simple and juicy things, of good living with family and friends, and of a way to best enhance the flavors and culinary traditions of the territory. Any territory.
The pairings we suggest are our invitation to enjoy life with the only natural sparkling wine in the world.
Incantabiss.
This wine pairs perfectly with cured meats, aged cheeses, white meat roasts, and meat-based first courses such as lasagna with ragù. It is also ideal with traditional Emilian dishes such as gnocco fritto and tigelle.
Giano.
Giano goes well with red meats, game, braised meats, and stews. It is excellent with pasta dishes with meat ragù, lasagna, polenta with sausage, and aged cheeses such as Parmigiano Reggiano.
Cocai.
Cocai is ideal as an aperitif and pairs perfectly with light appetizers, finger food, fish carpaccio, summer salads, and seafood dishes. It is also excellent with sushi and sashimi, as well as fusion and vegetarian dishes.
LOCAL CUISINE
A recipe from our Mantuan cuisine that we love to put on the table during the cool autumn days, when our poplars along the banks are swayed by the wind, is “Small Gnocchi with Poplar Mushrooms, Gorgonzola, and Parsley.”
We prepare them by boiling the potatoes with their skins on until they become soft, then we add the flour, egg, and a pinch of salt and knead gently.
Then we take a large pan, heat the extra virgin olive oil together with the butter, and throw in the poplar mushrooms. After sautéing them well, we add the pieces of Gorgonzola, letting it melt slowly. The whole is then combined with the already boiled gnocchi, allowing the flavors to blend harmoniously. This recipe is a tribute to the beauty and goodness of the Mantovano. The gnocchi, small and tender, capture the essence of the poplar mushrooms, while the Gorgonzola provides an irresistible creaminess. The fresh parsley, with its herbal note, completes this gastronomic picture, making each bite a journey through the authentic flavors of a land rich in traditions and love for cooking. Bon appétit!