The grapes are gently crushed without skin contact. The must is then cooked over direct heat at no more than 90° C. in open copper pots.
Once the "sapa" has been produced, it is cooled in wood barrels before being filtered again and transferred to glass demijohns where it will remain until spring.
The cooked must is then transferred to vaselli, i.e., the classic small casks used in the production of traditional balsamic vinegar, where the sapa will undergo alcoholic fermentation thanks to the presence of yeasts. More importantly, it will then be transformed into vinegar thanks to the presence of acetic acid bacteria (the mother of vinegar). .
Over the next 7 years, the casks are topped off using vinegar from larger casks so that the vaselli remain completely filled.
Malvasia, Lambrusco, Trebbiano
Lambrusco Emilia I.G.T.
Brilliant intended brown with golden highlights .
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