Lambrusco di Modena Siepi Campestri

The grapes come from the historic Soliera vineyard, from old Sorbara and Salamino vines and old varieties of Maestri and Uva d'oro. They are harvested in 15 kg boxes, kept in contact with the skins for only 2 days at very low maceration temperatures, which do not exceed 2°/ 3° C. The must is kept at 0° C until secondary fermentation and bottling. No sulfur is added to the wine, and both from grapes and in the next phases, the estate only use a low temperature maceration to extract more tannins as possible, as an additional protectant for the wine.