Val d'Enza, Emilia-Romagna



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 fermented on their skins for a week before being pressed off to vat. The wine is then transferred to bottle with a little must for the second fermentation. Sanguine, earthy and bone dry, it demands a nice piece of salumi or two.

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