About this wine
Vineyard and terroir
The Lambrusco grapes are grown in Emilia-Romagna, described as a fertile wine-growing region.
Vinification
The grapes are harvested at optimal ripeness and gently pressed with a pneumatic press. After cold settling, the must ferments for around eight days in temperature-controlled stainless-steel tanks at 10–12 °C. Secondary fermentation takes place in sealed autoclaves with selected yeasts, following the Charmat method. The wine is bottled once fermentation is complete.
Tasting profile
Pearly in appearance, with fruity sweetness.
Serving and pairing
Pairs with fish, seafood, white meat, light appetizers and young cheeses.
