During the harvest, the must obtained from a soft pressing of Lambrusco grapes of the best quality is thoroughly filtered and put in refrigerated and sterile tanks, before starting the fermentation.

The must, then, can be kept for a long time and in a natural way without turning into wine.

Later on, during the year, the must is put in "cuves closes" and there starts a slow natural fermentation "charmat method" which lasts until the level of alcohol/sugars and pressure wanted is reached.

The product shows the characteristics of lightness, sapidity and bouquet typical of the best Lambrusco wine.

The high sugar residual content (65 g/l – 110 g/l) is well balanced by the high tartaric acidity present in the must so that the taste is equally pleasant and clean.

For its alcohol content (from 3% vol. to 5,5% vol.) the product can be easily drunk on every occasion during the day.

The Lambrusco Partially Fermented Grape Must has to be served chilled.

Styles avaible:

Bianco - Rosso - Rosato