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30% Lambrusco Marani (acidity), 30% Lambrusco Salamino (perfume), 30% Lambrusco Oliva (color and sugar), and 10% Lambrusco Maestri (structure), from 2.1 hectares. Cco-harvested and co-fermented. Alcoholic fermentation in stainless steel with 6 days of maceration on the skins. No malolactic. Secondary fermentation, with the addition of must and yeasts, was in pressurized autoclave. 6g/l residual sugar, but dry-feeling. Organic and vegan.
