Festasio (or Lambruschino di Cavria) destemmed and fermented for five days on the skins without punching down or pumping over. After two and half years in stainless steel, the wine was bottled with some grape juice for the secondary fermentation. The resulting wine is a fizzy red that displays everything we love about Lambrusco: a dark purple foam in the glass, hints of savoury plums and dark cherries, persistent bubbles, and enough structure to make it suitable for any table.