100% Lambrusco Salamino. Salamino is a sub-variety of Lambrusco known for thick skins, dark color, high acidity and tight bunches. In Saetti's case, it comes from their hundred rows/2.5 hectares of organically farmed vines planted from 1968 to 1995. The two-foot-deep, fertile top soil lies over pure clay and is tillled superfically a couple of times a year; a green cover grows naturally between the rows. The bunches are harvested by hand, destemmed in the vineyard and put into small steel tanks outdoors for a spontaneous and slow fermentation with native yeasts and zero sulfur. Maceration for the Rosato last around 1 day (vs. 5 days for the Rosso). The wine remains in tank through the winter and is then bottled with with the same vintage's grape must (kept frozen and then thawed) for its second fermentation. The bottles are hand-riddled and hand-disgorged in tiny batches. The wine generally finishes with 3-4 grams of residual sugar per liter. It is classified as IGP Rosato dell'Emilia. No sulfur is emphatically not added at any stage of the process.