30% Lambrusco Marani (acidity), 30% Lambrusco Salamino (perfume), 30% Lambrusco Oliva (color and sugar), and 10% Lambrusco Maestri (structure), from 2.1 hectares. Cco-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.