An immense Lambrusco Grasparossa macerated for less than a week with the skins. The free-run juice is moved to stainless steel to finish the fermentation, then refermeted in bottle with some grape must of the same variety and rests for a few years before release. The result is a savoury and balsamic Lambrusco with a mature character and ripe fruit balanced by tiny bubbles and a youthful minerality.