100% Lambrusco Salamino. Salamino is a sub-variety of Lambrusco known for thick skins, dark color, high acidity and tight bunches. Luciano and his daughter Sara Saetti grow nothing else, just 2.5 hectares of Salamino planted in 1964. They farm organically, a rarity in Lambrusco. The site is flat and the soils are two feet deep and fertile, lying over solid clay below. The Saettis tilll just at the surface a couple of times a year and allow a natural green cover to grow between their hundred rows. They hand-harvest the bunches, destem them in the vineyard and put them straight into small steel tanks. The fermentation is spontaneous and slow with zero sulfur. Maceration for the rosato lasts a day (vs. five for the rosso). The wine remains in tank through the winter and is then bottled with must from the same vintage to kick off the second fermentation. The bottles are riddled and disgorged by hand--Luciano's hands--in small batches. The wine is an IGP Rosato dell'Emilia. Sulfur is emphatically not added at any stage of the process.