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, with continuous and slow pumping over processes, 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 Lambrusco its typical sparkling characteristic but keeping the right amount of residual sugar to make it “Amabile”.