The Italian sparkling red wine of Saporare is obtained by combining four different types of grapes located in Emilia Romagna food valley: Ancellotta, Lambrusco Salamino, Lambrusco Marani, and Lambrusco Maestri. The grapes are harvested exclusively by hand, towards the end of summer and the must macerates on the skins for 24 hours at a controlled temperature. The fermentation is then interrupted in order not to alter the typical aromas of freshly pressed grapes. Quattro Lambrusco red wine, with its charatherstic intense ruby red color, has vinous aromas, reminiscent of ripe blackberries, but at the same time amiably sweet and full on the palate.
