Until a few decades ago Lambrusco was a peasant, simple, rustic wine, but has come a long way as farming practices and winemaking techniques have improved. How's this sparkling red made? The bunches are pressed, the must starts to ferment thanks to the yeasts present on the skins, then it's bottled with still unfermented sugar inside. The fermentation starts again spontaneously as the yeasts wake up from hibernation. This technique is called the Ancestral method and is used throughout the world today. Lambrusco Grasparossa finds its ideal habitat on the hills of Castelvetro. It's dark, full, tannic, much less sharp, indeed round in its own way, fruity, with returns of plums, cherries, chocolate, mint, and strawberries. Also produced in sweet versions for dessert wines.