AUGUSTO - Lambrusco di Sorbara DOC Secco

the grapes are harvested in the second, third week of september, vinified in red with a short maceration of 24-36 hours to obtain the must to be fermented at low temperature (14-20 °C) and the sweet filtered must to be stored at 0 °C. subsequently, the dry Sorbara wine with its sweet filtered must is placed in autoclaves for natural and relative frothing. Once the desired pressure and residual sugar level have been achieved, the sparkling wine is bottled. lively evanescent froth; ruby red color with garnet reflections of varying intensity; pleasant odor with scent reminiscent of violets; dry, fresh-bodied, harmonious flavor.