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 for no less than 48 hours; to then ferment at a controlled temperature for 20 days.

Bottles produced : 54,000
Alcohol content : 10.5% vol.
Sugar : 9.5 g / l
Total acidity : 6.6 g / l

Organoleptic characteristics
With an intense ruby red color, it expresses a vinous scent of wild blackberries; on the palate it is lively, vinous reminiscent of small forest fruits.
It goes well with dishes of the Emilian cuisine in general.
Serve at 14-16 ° C.