About this wine
Vinification
The grapes are harvested in early October and undergo low-temperature skin maceration for 5–7 days. Fermentation then takes place in autoclaves by the Charmat method, with the wine remaining there for around two months.
Tasting profile
Powerful, deep and inviting.
Label / history
Created in 2003 after several years of experimentation with Lambrusco Maestri, the wine helped demonstrate the potential of a variety that had long been regarded as second-rate. Lambrusco Maestri is identified as the province of Parma’s most traditional vine.
The wine is bottled in a streamlined bottle with a square base, presented as unique among sparkling red wines. The smaller-format bottle is called “Otellino.”
It received Grand Gold Medals at “Vinitaly, 2015” and the “Concorso Enologico Internazionale Vinitaly, 2015,” a silver medal at the “Concours Mondial de Bruxelles, 2014,” and a gold medal at “CWSA.”
