PRODUCTION TECHNIQUES:

Harvest of the grapes normally takes places, for the variety of Lambrusco Salamino, in the middle of September, and for the variety of Lambrusco Grasparossa, at the end of September. Harvest of the grapes happens exclusively by hand, not using machines. The grapes must be of the highest quality, healthy and perfectly mature. Vinification of the grapes and first fermentation with the skins for 48-72 hours. Separation of the skins and first fermentation at a low temperature until it reaches the 5-6 degrees of alcohol content. Second fermentation in pressurized tanks until 2.5 atmospheres are achieved. The whole process takes place at low temperatures. Refrigeration happens to block the fermentation cycle and to keep the wine naturally sparkly and sweet. Finally, sterile filtration and sterile bottling.

TASTING NOTES:

COLOR : Deep ruby red

SCENT: Intense, fruity with notes of raspberry, blackberry and fruits of the forest

TASTE: Sparkling, sweet, rounded, pleasant and characteristic with strong notes of red fruits.

Producer Antonio Maccieri

Category Wine - Still - Red

Grape Lambrusco salamino 50%, Lambrusco grasparossa 50%

Geography Emilia-Romagna, Italy

Appellation Emilia

 Alc 8%

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