This wine is obtained with 100% Lambrusco Grasparossa: this grape comes from the hilly area of Reggio Emilia, where it finds its ideal place.

Vines
Lambrusco Grasparossa

Harvest
The grapes are harvested only by hand, usually in early October

Vinification
The must macerates on the skins for 48/72 hours, a longer time than the other types of Lambrusco, with the aim of an accurate extraction of the tannins. The second fermentation takes place using the Charmat method, which allows to keep
all the primary characteristics of the grape.

Alcohol : 11% vol.
Sugar : 8.5 g / l
Total acidity : 6.2 g / l

Organoleptic characteristics
Ruby red in color with violet reflections, it has an intense aroma reminiscent of violet and raspberry. This wine is ideal with typical Emilia-Romagna dishes, such as pumpkin tortelli, raw ham, culatello, vegetable dishes, eggs and meat dishes. Serve at: 14-16 ° C