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From the grape…

The very deep red wine is obtained from the vinification of Ancellotta grapes, the main variety of Reggio Emilia viticulture.
The freshly harvested grapes, crushed and destemmed, are left to macerate in special fermenters with the addition of sulfur dioxide, mainly to block fermentation.

The must and skins remain in contact for several days, allowing the extraction of color compounds, mainly anthocyanins, from the skins.

Anthocyanins

…to the wine

Once maceration is complete, pressing and desulfurization are carried out, resulting in a must known as freshly pressed (free-run must). The addition of a yeast starter initiates and completes the alcoholic fermentation of the very deep red wine.
The product is ready to be used as a blending wine, added to other Italian wines lacking in color without altering their sensory properties.

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