Grape Variety: Lambrusco Salamino, LambruscoGrasparossa
 
Alcohol: 7.5% Vol
 
Vinification: The grapes are vinified in red with a maceration of 3-5 days and the must ferments slowly at a temperature of 18-25℃ with selected yeasts. A part of must, filtered sweet, is left in refrigerated tanks at a temperature of 0℃. Subsequently the Lambrusco wine with its relative sweet filtrate is placed in an autoclave for the second fermentation and "presa di spuma". Once the desired pressure and residual sugar are obtained, the sparkling wine follows
the bottling.

Colour: Bright ruby red with a lively and persistent mousse
 
Bouquet: Vinous, lightly fruity Rialli

Taste: Fresh, well-balanced, lively, flavourful and of medium body