Reggiano Lambrusco Rosso "Suoli Cataldi"
30% Lambrusco Marani (acidity), 30% Lambrusco Salamino (perfume), 30% Lambrusco Oliva (color and sugar), and 10% Lambrusco Maestri (structure), from 2.1 hectares. Harvest was on October 3rd and 4th; co-harvested and co-fermented. Alcoholic fermentation was in stainless steel with 6 days of maceration on the skins. Malolactic did not occur. Secondary fermentation, with the addition of must and yeasts, was in pressurized autoclave. 6g/l residual sugar, but dry-feeling. 3,300 bottles produced. Organic and vegan.