Grapes
Lambrusco Marani 30%, Lambrusco Salamino 30%, Lambrusco Maestri 20%, Lambrusco Grasparossa 10%, Ancellotta 10%
Farming
Organic farming on marl and sand soils in Emilia-Romagna
Winemaking
Alcoholic fermentation for about ten days without temperature control, five to six days on the skins, followed by one month of secondary fermentation in autoclave
Tasting Notes
Crimson sparkling wine with aromas of blackberry, plum, and violet, earthy undertones, dry on the palate with fine effervescence and a clean finish
Scores