Founded in 1920 by Francesco Bellei, this estate came to the forefront of quality production in the 1970s under the guidance of Guiseppe Bellei, who insisted on making wines using the traditional method only. The estate consists of just five hectares and total production is a mere 5000 cases of sparkling wine alongside a red and white table wine. Bellei was a pioneer of the ‘ancestrale’ method of production, making both a Lambrusco and a Pignoletto in this way, which involves carrying out a second fermentation in the bottle, but then carrying out no disgorgement, leaving a fine sediment that continues to add richness and preserve freshness in the wine and also renders it slightly cloudy. Guiseppe’s son Christian sold his interest in the winery to Cavicchioli in 2010, and the access to their investment and skills has taken the wines to still further heights.