After a short cold maceration of the Marquette 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% Marquette
20% McIntosh macérée
1800 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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