After a short cold maceration of the Frontenac and the McIntosh, the musts were assembled to ferment together. Fermentation and aging on lees is done in stainless steel vats to preserve the richness of the aromatic bouquet.
80% Frontenac
20% McIntosh macérée
1900 bottles
Second fermentation in bottle
Not disgorged
Minimum intervention
11,5% alc./vol.
< 1,2 g/L
Dry natural Lambrusco enthusiasts!
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