Made entirely of the Grasparossa (red-stemmed) variety of Lambrusco grown in soils that produce the chewiest, deepest, darkest Lambrusco wine. The grapes are normally picked in early October; after about 5-6 days of maceration on the skins at low temperature without fermentation the grapes are pressed, and fermented in special tanks from juice to sparkling wine in a single fermentation using indigenous yeasts. After several months on the lees in tank the wine is filtered and bottled.

Intense fresh aromas and flavors of red fruits with a dark