This is an old-school, rustic Lambrusco for those that pine for the wine the way it used to be. A blend of Lambrusco Maestri and Lambrusco Grasparossa from gravelly soils, the grapes ferment on their skins for a week before being pressed off to cuve. The wine is then transferred to bottle with a little must from the same vineyard to cause a second fermentation. It is not disgorged and the lees remain in the bottle. This is sanguine, earthy and bone, bone dry. It demands something fatty and salty made from a pig. Some salame, a cotechino or as Roberto suggests, a big bowl of ciccioli, the local pork scratchings.