As a winemaker, you're always busy. If you're not in the vineyard or out selling your wine, you're in the cellar. Checking it or conducting an experiment, for example. Making natural wine isn't a standard process, and the fruit varies every year. Fuorleggero emerged from such an experiment. Fruit from a young vineyard that didn't possess the qualities for regular Lambrusco Rosso became a fresh Rosato. Partly because Vanni thought it would be fun to offer his wine friends a Lambrusco with a different touch. Plenty of traditional craftsmanship and over 100 years of experience here. 100% Graparossa, picked a little earlier, briefly on the skins, then pressed for a beautiful rosé. Spontaneously fermented in cement and aged for around six months in small cement tanks. Spontaneous re-fermentation in the bottle without any additives. No sulfites added, less than 10mg per liter total. A lovely, fresh rosé. Beautiful mousse, lots of small red fruit like berries and strawberries, mineral and super smashable, as the English say. In a group, one bottle isn't enough.