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

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

Vinification
The must macerates with the skins overnight at low temperatures, in this way it maintains a pink color and delicate and ethereal aromas; 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 : 12,000
Alcohol content : 8.5% vol.
Sugar : 46 g / l
Total acidity : 7.7 g / l

Organoleptic characteristics
With a lively pink color with violet reflections, it expresses a characteristic, intense, floral scent; on the palate it is harmonious, delicate and slightly savory.
It goes well with dishes of the Emilian cuisine in general, or between meals when you want a pleasantly pleasant wine.
Serve at 12-14 ° C.