Questo vino
Vineyard and terroir
The grapes grow on clay soils in Reggio Emilia, near Modena. The vines are trained using the Cordone Speronato system, with yields limited to 12 t/ha, below the maximum permitted by the DOC specification.
Grapes
The blend comprises 51% Ancellotta and 49% Lambrusco Salamino. Ripe grapes are selected before pressing.
Vinification
The grapes are gently pressed and undergo an initial alcoholic fermentation. The resulting base wine is refermented at a controlled temperature in pressurised stainless-steel tanks. When the intended residual sugar level is reached, it is chilled to −3 °C to halt fermentation, then stabilised at low temperature for two to three weeks before filtration and bottling. Natural fermentation in the bottle further develops its character.
Tasting profile
Rich in flavour.
