Lambrusco Salamino 30%, Lombrusco Moroni 30%, Lambrusco Maestri 30%, Ancellotta 10%

The grapes are picked up by hand usually at the end of September

The must macerates in contact with the skins for at least 48 hours; the maceration, at controlled temperature, is short in order to maintain delicate and ethereal perfumes. The partial alcoholic fermentation of the sugars is stopped at the right sugars level with many filtering operations, while the preservation of the wine takes place in tanks at controlled temperature. This technique allows the wine to enriches itself of the typical taste and scent of the remaining sugar

Bottles: 48.000

Alcohol: 8,5% vol. Sugars: 49 g/I

Total acidity: 7 g/I

Organoleptic characteristcs
Ruby red intense color, aromatic bouquet; sweet, full-body and intense on the palate.
Best served with typical dishes of Emilia.

Serving temperature: 14-16 °C