Lambrusco Secco Ambasciatori

Making: members' grapes are harvested in the second, third week of September, vinified in red with a short 24-36 hour maceration to obtain the must to be fermented at low temperature (14-20 °C) and the sweet filtered must to be stored at 0 °C. Foaming: next, the dry Sorbara wine with its sweet filtrate is placed in an autoclave for natural and relative foaming. Once the desired pressure and residual sugar level have been obtained, the sparkling wine is bottled.