This wine is obtained from a skilful blend of different Lambrusco grapes, typical of the Reggio hills. These grapes come from winemakers whose vineyards range from Vezzano sul Crostolo to Albinea, from Quattro Castella to Canossa.

Vines
Lambrusco Salamino 30%, Lambrusco Marani 30%, Lambrusco Maestri 30%, Ancellotta 5%

Harvest
Manual harvest at the end of September
and immediately pressed

Vinification
The must macerates with the skins for at least 60 hours. During maceration, at a controlled temperature, it is enriched with colors and aromas that make this product the typical Lambrusco Reggiano.

Alcohol : 9.5% vol.
Sugar : 24 g / l
Total acidity : 6.7 g / l

Organoleptic characteristics
Intense ruby red color with black-violet notes, it has an intense aroma of violets and berries. The taste is distinctive and fresh, but also full-bodied and harmonious. To combine with typical dishes of Emilia Romagna. Serve at: 14-16 ° C