{"title":"Koi","description":"\u003cp\u003eKoi is the project of Flavio Restani, who after years working for established Lambrusco houses set out to make a more sustainable wine with a deep connection to its place. The name nods to Japanese culture, where the carp symbolizes perseverance and a refusal to conform.\u003c\/p\u003e\u003cp\u003eRestani founded Koi in 2018 in Valsamoggia, in the province of Bologna in Emilia-Romagna. Production is deliberately small, around 4000 bottles a year.\u003c\/p\u003e\u003cp\u003eMore on how they farm and work in the cellar in our \u003ca href=\"\/blogs\/natural-wine-producers-primal-wine\/koi\"\u003eKoi producer profile\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"chi-mera-frizzante-pignoletto-koi-natural-wine","title":"Koi Chi Mera Frizzante 2019","description":"\u003cp\u003eChi Mera is a refermented field-blend frizzante from a single 40-year-old vineyard at Castello di Serravalle, in the Valsamoggia valley on the Bologna-Modena border. The vines — Pignoletto, Albana, Trebbiano Modenese, and Alionza — grow in predominantly clay soils and are trained using the traditional Bellussi system, a high-canopy method that protects buds from frost but cannot be mechanized. Harvest takes place in mid-September; grapes are picked together and whole-cluster pressed without destemming.\u003c\/p\u003e\u003cp\u003eWinemaker Flavio Restani ferments only the free-run juice (mosto fiore) with native yeasts at 18–20°C. The wine rests on its lees through winter into spring, at which point frozen Albana must from the same harvest is added to trigger a second fermentation in the bottle — the ancestral or rifermentato method long practiced in this part of Emilia-Romagna. The wine is never disgorged, leaving visible lees sediment. No fining, no filtration, and no added sulfites.\u003c\/p\u003e\u003cp\u003eIn the glass Chi Mera shows hazy pale straw with fine, gentle bubbles. The nose is direct: lime zest, fresh herbs, a touch of white peach, and a faint nuttiness from the lees. The palate is light, dry, and high in acidity, with a chalky finish and the faintly bitter almond note characteristic of Pignoletto. Serve well chilled and open carefully — secondary sediment will be present. Once poured, drink promptly.\u003c\/p\u003e\u003cp\u003eThe wine is classified as Emilia Bianco Frizzante IGP. Koi holds certified organic status for all of its approximately 3.5 hectares of vineyards.\u003c\/p\u003e","brand":"Koi","offers":[{"title":"Default Title","offer_id":39485260923079,"sku":"KOIPIGFR19C","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/koi-chi-mena-pignoletto-pet-nat-natural-wine-primal-wine.jpg?v=1780186312"},{"product_id":"illusione-frizzante-koi-natural-wine","title":"Koi Illusione Frizzante 2018","description":"\u003cp\u003eIllusione is made from 100% Trebbiano Modenese, a white variety native to the hills around Modena that does not exist outside of this appellation. The grapes come from vines approximately 60 years old, growing in clay-dominant soils in the foothills between the Modenese and Bolognese hills. The vines are trained in the traditional Bellussi system, an old regional trellis method that raises the canopy to around 6.5 feet — a technique suited to the humidity of the Po plain and now nearly extinct because it cannot be mechanized.\u003c\/p\u003e\u003cp\u003eWinemaking follows the ancestral method, known locally as rifermentato in bottiglia. Whole clusters are direct-pressed at harvest in mid-September. About 10% of the must is collected and kept frozen. The remaining 90% ferments dry with indigenous yeasts at 18-20°C. In spring, the frozen must is added back to the wine as a natural liqueur de tirage and the blend is bottled. Secondary fermentation takes place in bottle, the wine is never disgorged, and zero sulfur dioxide is added at any stage. No fining or filtration.\u003c\/p\u003e\u003cp\u003eThe result is cloudy, with fine persistent bubbles, pale gold in color, and a yeasty, brioche-like nose layered with citrus zest, white flower, and bruised apple. The palate is dry, textured, and driven by the variety's naturally high acidity, with a mineral, slightly bitter finish characteristic of Trebbiano Modenese. The wine gains complexity with bottle age, developing notes closer to aged Champagne over time.\u003c\/p\u003e\u003cp\u003eIllusione is classified as Emilia Bianco IGP Spumante. It is certified organic and produced by Azienda Agricola Koi di Flavio Restani, based in Valsamoggia, in the metropolitan area of Bologna.\u003c\/p\u003e","brand":"Koi","offers":[{"title":"Default Title","offer_id":41067582456007,"sku":"KOIILLU18C","price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/koi-illusione-trebbiano-pet-nat-natural-wine-primal-wine.jpg?v=1780185692"}],"url":"https:\/\/primalwine.com\/collections\/koi.oembed","provider":"Primal Wine","version":"1.0","type":"link"}