Lambrusco Dell’Emilia

     Igp Sparkling Dry

     Natural fermentation in the bottle with sediment. 

     The result of a continuos  research in order to make this product the most interesting among lambruscos. The cuve’e is a selection of three types of grapes cultivated in the same hilly area. After the harvest and  the first fermentation, the wine rest in a vitrified cement tanks where the cold winter will help to clean the product.  In february,the product is bottled with selected yeasts for the second fermentation.

     Very important is the bottling time, which take place in a specific astral phase of the moon. The wine will be ready towards the end of the next harvest, septemberoctober and it will have about 2.5 Atmospheres with all the yeasts compacted at the bottle’s bottom.