Vines
Lambrusco Salamino 90%, Lambrusco Marani 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 48/72 hours; Fermentation takes place at a controlled temperature, enriching the must with the typical primary aromas.

Bottles produced : 36,000
Alcohol content : 11% vol.
Sugar : 11 g / l
Total acidity : 7.5 g / l

Organoleptic characteristics
Vibrant red color with violet reflections. With an intense and vinous aroma, with references to violet, it is fresh and characteristic on the palate, revealing a structured Lambrusco. It goes well with traditional Emilian recipes, from first courses to main meat courses. Serve at 14 – 16 ° C