Obtained by vinifying selected grapes, grown in full compliance with organic farming according to the EC 2092/9 specification.

Vines
Lambrusco Salamino 30%, Lambrusco Montericco 10%, Lambrusco Marani 25%, Lambrusco Maestri 25%, Ancellotta 10%.

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

Vinification
The must macerates on the skins for at least 72 hours; each processing is then carried out separately, as prescribed by the organic production disciplinary.

Bottles produced : 8,000
Alcohol content : 11% vol.
Sugar : 9.5 g / l
Total acidity : 7.5 g / l

Organoleptic characteristics
With a deep ruby red color with violet reflections, it expresses fresh and fruity aromas, reminiscent of wild berries and black cherries; on the palate it is dry, intense, persistent, warm and harmonious, with good structure and body.
It goes well with dishes of the Emilian cuisine in general.
Serve at 14 – 16 ° C