Production area: In the province of Modena and Reggio Emilia through the use of musts obtained from Trebbiano, Lambrusco, Sangiovese, Albana, Ancellotta, Fortana and Montuni grapes, exclusively from grapes grown in Italy
Directions for use: The good body makes it optimal for raw condiments of appetizers, first courses, carpaccio, meats, grilled vegetables.
Density: at 20 ° C not less than 1.310
Acidity: minimum 6%
Taste: bittersweet, penetrating
Color: intense brown