| Producer: | Azienda Agricola La Battagliola |
| Appellation: | Lambrusco Grasparossa of Castelvetro |
| Designation of origin: | Province of Modena, City of Castelfranco dell'Emilia |
| Soil: | Clay loam of medium texture |
| Variety: | 100% Lambrusco Grasparossa |
| Yield per hectar: | 150 q.li |
| Plant spacing: | 2,50 x 1.00 |
| Training system: | Rod and spur pruning |
| Period of harvest: | End of September, start of October |
| Vinification (first fermentation): | The grapes are harvested mechanically and cooled for 48 hours at 8°C. Then fermentation begins with indigenous yeasts at fi xed temperatures of 18-20°C for 7 |
| Second fermentation: | The wine is refermented at fixed temperatures in stainless steel pressured tanks. The wine is left ageing on the fine lees for at least 4 months were it acquire its typical bouquet. |
| Ageing: | The wine is left ageing for at least 4 months on fine lees in pressured tanks. |
| Bottles produces: | 50.000 ca. |
| Tasting profile: | The wine pours an intense ruby red with fruity aromas of cherry, rasberry and blackberry; in the palate it presents a good structure, lively, with an acid-crisp indicating its typology. |
| Serving temperature: | 12°C |
| Pairing: | Red meats, pasta, pizza, mildly matured cheeses, oysters, cod and other fat fish, very interesting as an aperitif. |
