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.