Production Area: Grapes from the geographical area known as Emilia, between the provinces of Modena, Reggio Emilia, Bologna, Parma and Piacenza.
Grape Variety: Lambrusco varieties Marani, Maestri, Salamino and other permitted varieties for a minimum of 85%, with the remainder from other varieties allowed by the disciplinare.
Production Method: Red vinification with brief maceration on the skins to extract color and tannins. Second fermentation in pressurized stainless‑steel tanks (Charmat Method), where natural carbon dioxide develops while enhancing the wine’s aromatic and fruity notes. The entire process takes place at controlled temperatures, always below 18–19°C, to preserve the grapes’ flavors and fragrances.
Storage: Store in a cool, dry place, away from direct sunlight.
