Vines:

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

Harvest:
Generally towards the end of September; the grapes are rigorously harvested by hand

Vinification:
The must macerates on the skins for no less than 48 hours; the maceration, rigorously 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 temperature-controlled tanks as well. This technique allows the wine to be enriched with the typical aromas and tastes deriving from the residual sugar present

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

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