Lambrusco Vecchio Moro Rinaldini

Lambrusco Vecchio Moro Rinaldini is a typical wine of the area, with 85% produced with Lambrusco Grasparossa. The grapes are harvested at full maturity, brought to the winery, de-stemmed and placed in temperature controlled stainless steel vats for the alcoholic fermentation and maceration. Selected yeasts are added and for 12 days the skins remain in contact with the must in fermentation yielding color and perfumes. This is followed by racking and wine racking obtained in an autoclave for second fermentation and the appearance of bubbles. Once this process is complete the wine is bottled in isobaric conditions and will rest for a few months in the bottle before release.