Obtained from Lambrusco Grasparossa grapes grown near Castelvetro. The wine is obtained by a traditional pressing with maceration of the skins. The fermentation takes about 10 days at a temperature of 18-20°C. Second fermentation in autoclave tanks. Deep ruby red with violet sheen. Harmonious, well balanced in acidity and fruity. Fruity, with a pleasant bitterish aftertaste.