Sophia Lambic – Brasserie Cantillon

Where beer meets amphora-aged wine

Sophia Lambic is a collaboration between Brasserie Cantillon and Cantina Giardino, bringing together Belgian spontaneous fermentation and Italian natural winemaking. It blends 2-year-old lambic with Greco grapes fermented in terracotta amphorae.

Crafting the blend

The amphora-aged Greco grapes are combined with young lambic, creating a fascinating dialogue between the wine’s minerality and the beer’s refreshing acidity. The result is a layered, complex, and elegant beverage.

Appearance, aromas and taste

In the glass, Sophia Lambic shines a bright golden hue. Aromas of citrus, wildflowers, herbs, and subtle minerality emerge. On the palate, it is vibrantly sour yet refined, with a lingering finish that recalls both wine and lambic heritage.

Technical sheet

• Producer: Brasserie Cantillon

• Country: Belgium

• Style: Lambic – Gueuze (collaboration)

• Taste: Sour

• Alcohol: 6.5% vol

• Color: Golden blonde

• Weight: 1.4 kg

• Shelf life: Over 6 months

• Ingredients: water, barley malt, hops, yeast, grape pomace (contains gluten)

Food pairings

Pairs beautifully with fresh goat cheeses, raw fish, light white meats, and vegetarian cuisine.

See all products of Cantina Giardino

Ariano Arpinio, Campania

A splendid company, without compromises with the aim of not altering the natural balance, but rather of supporting it.

The official year of foundation is 2003 but in reality it has actually been producing wines, at least on an experimental level, since 1998. Antonio, Daniela and the other partners have as their objective the production of real, frank and evocative wine of the territory, without sophistication, the way we like it.

There are 25 hectares of vineyards, all at 500 meters above sea level and with plants up to 90 years old. Only the native vines of the area are grown here, such as Aglianico, Fiano and Greco.

The macerations are very long, even up to 6 months in containers such as non-first passage wood and amphorae, terracotta and stoneware. Spontaneous fermentations with native yeasts, and the wine is bottled without filtration or clarification or the addition of sulfur dioxide