One of the most sought-after Lambruscos we carry – yes, it's amazing, but mainly because Vittorio only sends over a shipment every 2 or 3 years! This is very much a 'by hand' operation, from farming to cellar work to Vittorio hand-labeling each bottle, so we can't fault him but consider yourself in the know now. Crafted from a blend of Lambrusco Grasparossa, Malbo Gentile, and some unnamed local grapes, fruit is hand-harvested, destemmed, before undergoing a single fermentation that begins in the tank and ends in the bottle: bottled in the cold months when fermentation stops, in spring with higher temperatures fermentation starts again and the signature gentle bubbles are created. This is the old-school ancestral method, though Vittorio prefers to call it method Modenese. The result is a bone-dry, frothy bubbler with classic notes of juicy plums, violets, and black cherry, complemented by the meatier, earthier tones of forest floor and wild herbs. Pull out the prosciutto!