The grapes are picked by hand, usually at the beginning of October, then immediately pressed. The partial alcoholic fermentation of the sugars is stopped when the right sugar content is reached through different filtrations. After months of aging, the fresh fruit juices are put into tanks for the natural fermentation process that gives San Giuseppe Lambrusco its signature delicate sparkle.
This wine is made from a careful blend of different grapes. These include Montericco, Salamino, Marani, Maestri and Ancellotta. Lambrusco grapes are cultivated on the Italian hillsides of Puianello, known for favorable climate conditions. The grapes are carefully harvested at optimal maturity levels resulting in a delightfully light "anytime" wine.