Simple Ancient Procedures
The production follows simple and precise procedures that must be carried out accurately, in the correct sequence, choosing the most suitable time and place. Personal touches however do exist, and these are passed down, most often by word-of-mouth, from generation to generation.
The Harvesting of the Grapes
The grapes harvested must be those used for wine traditionally cultivated in the province of Modena, and in particular, from Lambrusco and Trebbiano grapes.
The Pressing of the Grapes and the Cooking of the Grape Must
The cooking of the must should occur almost simultaneously as the pressing. The must is cooked for several hours over a direct flame and in an open vessel until it reaches a concentration averaging around 50%.
Naturally aged in oak casks for a minimum of 4 years.