Lambrusco Salamino 30%, Lambrusco Marani 30%, Lambrusco Maestri 30%, Ancellotta 10%

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

The must macerates with the skins for no less than 48 hours; maceration, strictly at a controlled temperature, is very short, and the aromas remain delicate and ethereal; the partial alcoholic fermentation of the sugars present is interrupted at the right sugar percentage through repeated filtrations, while the wine is stored in tanks which are also at a controlled temperature. This technique allows the wine to enrich itself with the typical aromas and tastes derived from the residual sugar present.

Bottles produced : 48,000
Alcohol content : 8.5% vol.
Sugar : 49 g / l
Total acidity : 7 g / l

Organoleptic characteristics
With an intense ruby red color, it shows intense aromas; on the palate it is sweet, full and full-bodied, intense and persistent.
It goes well with dishes of the Emilian cuisine in general, or between meals when you want a full-bodied and pleasantly pleasant wine.
Serve at 14-16 ° C.