Hand-harvest occurs in the middle of October for the Salamino and at the end of October for the Grasparossa (the last Lambrusco variety to be harvested). Each variety is fermented separately. The Grasparossa fruit is fermented at 65°F for seven days with skin contact. The wines are then blended and the resulting wine undergoes secondary fermentation in autoclave at 55°F to achieve effervescence. The result is an intensely colored wine with violet notes and deep and dark fruit aromas.
Col Sassoso, meaning 'Rocky Hillside', takes its name from the location of the Grasparossa vineyards: the rocky foothills of the Apennines, in the locality of Castelvetro, south of Modena, where this variety performs best. This 85% Grasparossa and 15% Salamino is sourced from selected Grasparossa vineyards in Castelvetro. Hand-harvest occurs in the middle of October for the Salamino and at the end of October for the Grasparossa (the last Lambrusco variety to be harvested). Serve this delicious Lambrusco with charcuterie and cheeses, pasta dishes with meat sauces and roasts. It has a lively, creamy froth, intense blackberry color with violet edges, a distinctly winey, intense and spicy perfume and a full well-structured taste with cherry, black plum and pleasing tar notes. The finish is long and luscious.