The Lambrusco Maestri is a bit of a different beast. It was all sealed up and carbonic macerated for a full 3 weeks. The fruit was then destemmed and basket pressed approximately 12 hours later directly to old French oak. Typical of Lambrusco, this is the most savoury and meaty wine of the bunch. Turned earth, undergrowth, cured meats, tart pomegranate over dark berry fruits with fresh acidity.