Obtained by making wine exclusively Lambrusco Grasparossa: a variety that has spread in the hilly areas of Reggio Emilia since 1800, where it still finds the best growing environment today. This vine differs from other Lambrusco wines in terms of lower acidity and unmistakable aromas, characteristics such as to justify the processing in purity.

Vines
Lambrusco Grasparossa

Harvest
Generally in the first days of October; the grapes are harvested strictly by hand

Vinification
The must macerates on the skins for 48/72 hours, a longer period than other Lambrusco wines which allows a better extraction of the tannins; the refermentation takes place with the Charmat method with a particular technique, called monofermentation, capable of maintaining and enhancing the primary characteristics of the grape.

Bottles produced : 36,000
Alcohol content : 11% vol.
Sugar : 8.5 g / l
Total acidity : 6.2 g / l

Organoleptic characteristics
With a deep ruby red color with violet reflections, it is a particularly fragrant and vinous Lambrusco with clear hints of undergrowth, violet and raspberry; rich on the palate, full-bodied and long, with a slight tannicity that goes well with the moderate acidity, typical of the grape. It goes well with the dishes of Emilian cuisine in general, characterized by stuffed first courses such as pumpkin tortelli, raw ham, culatello, dishes based on fried eggs and vegetables, or grilled and roasted meats.
Serve at 14 – 16 ° C