The production of Fratelli Cella Lambrusco includes certain fundamental stages: first of all, the harvest, which generally takes place in the second half of September when the grapes are fully ripened.
Subsequently, the grapes are taken to the winery to be de-stemmed and soft-pressed. The skins remain in direct contact with the must (grape juice) for a period that varies depending on the color desired for the finished wine. The wine is transferred to large stainless steel tanks called autoclaves. In theses, fermentation at a controlled temperature takes place.
This ends when the wine has reached an appropriate alcohol level and is bright and clear.