The Lambrusco grapes are crushed and undergo alcoholic maceration in fermentation vessels at a temperature 22-24°C for 5-8 days, the time necessary to extract aromas and colour from the skins. At the end of the maceration process the lees are drawn off, and the wine is clarified, filtered and prepared for the sparkling process in pressure tanks. After refermentation it is cold-stabilised and filtered again before bottling.
An amabile, early-drinking sparkling red wine with a characteristic aroma and overtones of fresh fruit on the palate.
FOOD AND WINE PAIRING
Best enjoyed with pizza and cold cuts thanks to the refreshing fizziness of its persisting bubbles. Excellent with cakes.
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