The most outstanding characteristic of Lambrusco is
the fact that it is naturally "Frizzante" (Lightly
In the Vineyard
The wine making process starts from the harvest that is usually in mid September.
Crushing and pressing
When the grapes are brought to the winery, they are de-stemmed, softly pressed
and the grape juice is separated from the stems. The skins remain in direct
contact with the must (grape juice) depending on what colour the finished
wine will actually be.
Once clarified the wine is racked at controlled temperatures into large
stainless steel vats.
Here, in temperature controlled tanks, natural fermentation takes place
until the correct alcohol content and natural sparkle are obtained.
One of the final stages is filtration and cold stabilisation. This process
involves chilling the wine to a temperature just above freezing point so
as to ensure that no tartrate crystals can form after the wine has been