Lambrusco Ottocentorosa Albinea Canali

Lambrusco Ottocentorosa by Cantina Albinea Canali is made with different Lambrusco varieties and 10% of Ancellotta. The hand-harvested grapes are brought to the winery for the pressing and put in steel tanks for the cold maceration at a temperature of 12-15°C for 3-4 days. During this time the fermentation starts slowly, due to the low temperature, and the low amount of alcohol,its allows the skins to selectively transfer the colours and the aromas to the must but not the bitter notes. Afterward the skins are separated from the must-wine which continues its fermentation at a slightly higher temperature in steel tanks. Once the fermentation has ended, wines are blended and the second fermentation is carried out. The wine is then put in autoclaves where sugar and selected yeast are added for the second fermentation that lasts around 15 days. Wine is then bottled in isobaric conditions to preserve its sparkling feature.