Strambo Muso 2021 Infondo

Strambo Muso 2021

A natural sparkling wine with depth, freshness and vibrant character

Strambo Muso might sound playful, but it’s a serious expression of craftsmanship. This traditional method sparkling wine is the result of a free-spirited idea: to create a bottle-fermented wine that unites tension, elegance and natural identity. The 2021 vintage is made from local Veronese grapes, with no synthetic additives and zero intervention. After 24 months on the lees, it delivers a wine of purity and energy — a faithful reflection of its origins and of INFONDO’s honest, natural winemaking philosophy.

In the vineyard: late-harvested native grapes from a sustainable approach

The grapes were hand-harvested on October 1st, 2021, from organically farmed vineyards. The blend is made of 71.5% Durella, 27% Corvina, and 1.5% Garganega — native varieties that bring bright acidity, floral nuance, and mineral backbone. Farming is entirely natural, promoting biodiversity and balance in the soil, with no synthetic products.

In the cellar: spontaneous fermentation and bottle ageing on the lees

After gentle destemming and soft pressing (max 1 bar), the must was clarified through cold static settling. It fermented spontaneously in cement tanks with wild yeasts, followed by 7 months of stainless steel ageing. Bottle refermentation occurred naturally using only dried Garganega must, without sugar or yeast additions. The wine then spent 24 months on its lees, with disgorgement on September 9, 2024. A truly natural méthode traditionnelle, precise and alive.

Colour, nose and palate

Golden and lightly cloudy, due to its natural sediment.
On the nose, citrus, bread crust, salty breeze, floral hints and raw almond.
The palate is crisp, vertical and mineral, with fine bubbles and bright acidity.

Technical Sheet

• Blend: 71.5% Durella, 27% Corvina, 1.5% Garganega

• Alcohol: 12%

• Total SO₂: 3.2 mg/L

• Total acidity: 9.03 g/L

• Volatile acidity: 0.30 g/L

• Fermentation: spontaneous in concrete vats

• Ageing: 7 months in stainless steel

• Second fermentation: with dried Garganega must

• Lees ageing: 24 months

• Disgorgement: 09.09.2024

• Harvest: hand-picked, 01.10.2021

• Serving temp: 8–10°C

• Food pairings: shellfish, fresh cheeses, charcuterie, pasta, aperitif

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INFONDO

Wine, friendship, and truth: the natural project of three friends from Verona

At the heart of every genuine passion lies a simple idea: to return to essence. This is the soul of INFONDO, a micro wine project born in Verona, the result of three friends united by a deep bond and a shared love for wine. Each comes from a different walk of life, often far from the vineyard, but they’re joined by a common dream: to create a wine of their own, a true reflection of their values, their friendship, and their commitment to authenticity. What began as an idea quickly became a tangible reality — a wine that is a declaration of identity and trust in nature.

In the vineyard: native Veronese varieties and organic farming

The grapes used by INFONDO are strictly indigenous varieties from the Veronese area, cultivated according to certified organic practices. No synthetic products are used, and every farming choice reflects a deep respect for soil, biodiversity, and vine balance. The vineyards are worked by hand with attention and patience, allowing each plant to fully express the character of its land. The agricultural philosophy is non-interventionist, aiming to foster natural resilience and authenticity rather than control or manipulation.

In the cellar: spontaneous fermentations and zero additives

Winemaking at INFONDO follows a clear principle: natural wine, nothing added. The must ferments spontaneously using only native yeasts from the grapes and the cellar environment. No selected yeasts, no additives, no heavy filtration or clarification. The wine takes shape freely, at its own pace, maintaining its vitality and individuality. The goal is not technical perfection, but emotional honesty. INFONDO is more than just a name — it’s a philosophy: deep down, what really matters is the truth of the fruit, the land, and the human story behind every drop.