This beautiful Lambrusco has a deep royal purple color, with a softly foaming mousse that recedes to form a ring of microscopically tiny bubbles around the edge. The aromatics are pure, dark frutti di bosco: ripe black boysenberries and strawberry preserves, with cinnamon stick, coriander, orange zest and fading peonies. On the palate, the wine is perfectly clean and dry, with a creamy texture, and a lovely core of black fruit that puts on weight as the wine evolves in the glass. The satiny finish is bright and mineral, with fine, silky tannins and fresh lemon zest acidity.

Grapes are harvested by hand followed by a cryomaceration at 45 degrees for five to six days. The must is pressed and resulting juice ferments in stainless steel tanks. A second fermentation is started in the sealed tank after adding sugar and yeast, together called liqueur de tirage — this is the Charmot Method. After 30-40 days when the second fermentation is complete, carbonation has been obtained and the bone-dry fizzy wine is filtered and dosage is applied prior to bottling.