The Rosso all’Antica is made with a longer maceration than most Lambruscos with about seven days at 18–20°C to extract deeper color and firmer tannins. Fermentation takes place in temperature-controlled stainless steel, followed by sparkling production via the Charmat method using selected yeasts. It’s finished with isobaric sterile bottling. Deep ruby red in the glass, the wine balances structure with Lambrusco’s signature liveliness. Its body and freshness make it a natural partner for sausages, roasts, and game, while its balance and depth allow it to stand up to richer dishes like braised or grilled meats.
Winery: Alfredo Bertolani
Region: Emilia-Romagna
Varietal(s): Ancellotta, Lambrusco Maestri, Lambrusco Salamino
Alcohol: 11.5%
