Approximately 25% each Lambrusco Grasparossa, Lambrusco del Pellegrino, Lambrusco di Sorbara, and Uva Tosca, harvested between late September and mid October. Macerations average around 6 days; Pellegrino receives punchdowns rather than pumpovers.  Fermented and aged in concrete and stainless.  The four varieties were united for secondary fermentation in bottle, triggered with unfermented grape must under the waxing moon of February 21, 2024. Released undisgorged in winter 2024. 6435 bottles made.

“It is my personal interpretation of a Lambrusco from the Modena hills. It is made from the four red grapes tended at the Podere: Lambrusco Grasparossa, for the fruit and soft tannin, Lambrusco di Sorbara provides acidity, Lambrusco del Pellegrino has a salty and spicy finish, while Uva Tosca lightens the wine's structure adding drinkability.  The four grapes are harvested at different times and vinified separately.  Only in Spring they are assembled one month prior going into bottle for the second fermentation. Complexity, balance and drinkability can be experienced both with creative food pairings or as a chilled red aperitivo wine.”