Cantina Errante Launches Vignevecchie 2024, a 8% ABV Spontaneous Fermentation Beer

Cantina Errante’s Vignevecchie 2024 marks a daring departure from conventional Bolgheri winemaking, blending craftsmanship and experimentation in a unique spontaneous fermentation beer. Collaborating with Matteo Niccolai, the project transforms first-harvest Sangiovese grapes into a small-batch creation that emphasizes freshness, aromatic depth, and natural processes. With its 8% ABV and vibrant ruby color, the release showcases a playful yet precise approach to brewing, appealing to adventurous connoisseurs and beer enthusiasts alike.

In a press release, Cantina Errante disclosed that Vignevecchie 2024 is available from Friday, October 24th 2025 in 0.375 Liter Bottles.

For its new label released today, Vignevecchie 2024, Cantina Errante sought out a collaboration of Matteo Niccolai, a winemaker from Bolgheri, on the coast of Tuscany – a region world-renowned for its Supertuscans, Bordeaux-inspired red wines aged in barriques and crafted from international grape varieties such as Merlot, Cabernet Sauvignon and Cabernet Franc.

Niccolai, however, has chosen a very different path: restoring old vineyards, cared for with minimal intervention and organic practices, and focusing on local varieties such as Sangiovese. In the cellar he works naturally, favouring spontaneous fermentation and avoiding long ageing. It’s a counter-trend approach, true to the spirit of a stubborn winemaker – as he likes to call himself.

“Supertuscans from Bolgheri – the same area where the grapes for Vignevecchie 2024 come from – cost a fortune and are often produced in ultra-luxurious cellars designed by star architects,” explains Stefano Botto, owner of Cantina Errante.

“Matteo’s project is the complete opposite: he is rescuing the old vineyards of the area, often owned by elderly farmers who can no longer tend them but refuse to sell to large companies eager to turn them into Supertuscan estates.”

The Sangiovese used for Vignevecchie comes from the very first harvest of Niccolai’s new venture. The grapes, showing impressive ripeness and aromatic depth, were crushed by foot and macerated – about 40% of the blend – in a spontaneously fermented beer aged for around three years.

This base beer comes from Cantina Errante’s ongoing project known as Ka, a Solera-style system in which beer is periodically drawn from a large oak barrel where spontaneous fermentation takes place and replenished with fresh wort, introducing new sugars and microorganisms to continuously refresh and enrich the resident culture.

After a further year of maturation, Vignevecchie 2024 emerges today with a bright ruby hue, a fresh bouquet of red berries and raspberry, and a lively yet refined acidity on the palate. “It’s a small batch – only bottles, no casks,” concludes Botto, “don’t miss out”.

Vignevecchie 2024 is a testament to Cantina Errante’s commitment to creativity, authenticity, and the art of spontaneous fermentation. Its bright fruitiness, lively acidity, and 8% ABV make it a standout for fans of innovative craft beverages. Don’t miss the chance to experience this small-batch release—grab a bottle and taste the bold experimentation for yourself.