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It has a ruby red colour with violet highights and an appealing pinkish foam. The nose provides intense and fragrant aromas of violet and cherry.
It develops firmly through the palate while expressing silkiness and a lively fruitiness.
A blend of Lambrusco Salamino and Ancellota hand harvested in the 2nd half of September. Natural fermentation with 2-3 day maceration in stainless steel. Second fermentation occurs with charmat method in tank with yeast from a pied de cuvee and must from the vintage. Wine remains in tank for 6 months before bottling. Sulfur is only added after the 2nd fermentation and kept to a minimum. Bottled without fining or filtering.