Lambrusco Rosato dell'Emilia IGP
 | Origin Lands in the northern area of the province of Reggio Emilia | ||||||
 | Grapes 25% Lambrusco Salamino, 25% Lambrusco Marani, 25% Lambrusco Maestri, 25% Ancellotta | ||||||
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 | Vinification The must macerates in contact with the skins at low temperature. The partial alcoholic fermentation of the sugars is stopped at the right sugars level with many filtering operations | ||||||
Fining
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Packaging
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