Country and Region:
Grape Varieties :
Lambrusco Maestri | Lambrusco Marani
A soft pressing of Lambrusco grapes produces must with lambrusco skins rich in colour. The following maceration transfer colour, taste and aroma to the juice which becomes wine after a temperature-controlled fermentation phase. Next comes a period of settling, until December/January to allow a natural cleaning from all impurities. The wine is then stored in temperature-controlled, constant-pressure steel tanks for up to two months. During this period the second fermentation gives to this Lambrusco its typical sparkling characteristic.