Obtained by vinifying Lambrusco maestri and Ancellotta, a vine whose origins date back to the 16th – 15th century and which today is the first variety for importance in the Reggio plain; it is a “dark” wine that more than any other recalls the flavors and aromas of the past

Lambrusco Maestro 50%, Ancellotta 50%

Generally towards the end of September; the grapes are harvested strictly by hand

The must macerates on the skins for no less than three days, in order to extract more heat and tannins; fermentation takes place in tanks at higher temperatures than other types of Lambrusco, facilitating the extraction of the substances that contribute to the structure of the wine.

Bottles produced : 84,000
Alcohol content : 11% vol.
Sugar : 9.3 g / l
Total acidity : 7 g / l

Organoleptic characteristics
With an intense red color with dark purple reflections, it offers characteristic, vinous and herbaceous aromas; dry on the palate, it shows a balanced structure and a full, full-bodied and slightly bitter flavor. Given the low acidity, the wine is particularly round.
It goes well with succulent cuisine, in particular first courses with meat sauce, roasts, braised meats and the traditional boiled meat cart, as well as grilled vegetables.
Serve at 14 – 16 ° C