"Please don't call it Lambrusco," the winemaker says. Well, it is, but we understand his point. It is made using metodo classico (the same method used to make Champagne), which is a rarity with Lambrusco. Fermented using native yeasts and all organic grapes (which is even a rarity in Champagne). And the wine stands apart: dark, purple and frothy in the glass. Aromas of dark, wild berries and violets. A juicy, yet dry wine with a little bit of grip to it and notes of leather, blackberry and black olives on the palate. Great with food or festive and fun on its own.