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30% Lambrusco Marani, 30% Lambrusco Salamino, 30% Lambrusco Oliva and 10% Lambrusco Maestri
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. Only 3,300 bottles produced.