Labrusca was the ancient name for Lambrucso. This is made from 85% Salamino and 15% Ancellotta using the charmat method for a long and slow fermentation lasting 3-4 months. This method produces a fine and gentle fizz, more like sparkling water, that makes it so delicious with a variety of food. Dark red to black in colour, there are notes of dark berry and cherry fruit with fruitcake, spice, and chocolate, the palate dry and refreshing.