Grape varieties
Lambrusco Salamino 30%, Lambrusco Marani 30%, Lambrusco Maestri 30%, Ancellotta 10%.

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

Vinification
The must macerates with the skins overnight at low temperatures, thus maintaining a rosy color and delicate, ethereal aromas; partial alcoholic fermentation of the sugars present is stopped at the right sugar percentage through repeated filtrations, also at controlled temperatures

Bottles produced: 18,000
Alcohol content: 9.5% vol.
Sugars: 24 g/l
Total acidity: 7 g/l

Organoleptic characteristics
Intense pink color, expresses a floral bouquet with hints of red fruit; slightly savory on the palate. It goes well with Emilian cuisine in general.
Serve at 12-14° C.