A crunchier take on Lambrusco made from 100% Raboso. Floral, cooked fruit and cinnamon notes. Dry with balanced tannins and refreshing acidity plus fine bubbles.
Carbonic maceration, destemming and maceration on the skins with indigenous yeasts. At the end of the fermentation the wine is racked off and stored in stainless steel tanks with bâttonage. The wine completes the alcoholic fermentation in the bottle in spring. All procedures, both in the fields and in the cellar, are carried out according to the Maria Thun biodynamic calendar.
