Lambrusco Grasparossa and Lambrusco Salamino from Lambrusco de Modena, Emilia-Romagna, Italy; 4-5 days maceration, then fermented at low temperatures for 6 months in steel, medium bodied, dry, and bubbly, deep dark fruit and earth, with tart blackberry skin, inky tannin, medium acid, with hints of bark and umami, and inky tannin. Org