An ideal combination of both freshness and body, with intense but fresh and round fruitiness. Versatile.
11% ABV

Grape variety: Lambrusco Salamino
Vinification: Traditional pressing with a 48-hour long maceration at 10-12 C. Fermentation at a low temperature with selected yeasts added. Second fermentation (Pris de Mousse) in cuve close.
Accompaniments: Roasts, game and traditional cuisine from Emilia-Romagna.
Service temp.: Cool (10-12 C.)