Intense purple red color with violet hues. Smell that captures delicate scents but with strong character, reminiscent of black cherry that appears first, then gives way to spicy and tertiary aromas. The foam is creamy but fast-fading, supported by fine and persistent bubble. Enveloping input, wides into a tannic, pleasant and balanced extension. Dry finish that leaves a fruity memory.

This tannic and full-bodied wine, almost bordering on roughness on the palate, is the result of a careful selection of grapes from the company's oldest vines. Obtained from a long maceration in fermentation, it rediscovers ancient winemaking systems but with current technologies, from cold control to decanting in a controlled environment. This Lambrusco Grasparossa di Castelvetro is the result of a few years' experimentation, which began in 2010 and led us to come out with a high quality no added sulphites product in 2012. At the end of the skin contact phase, the fermentation leaves only the residual sugar that it is needed to carry out the subsequent foaming. Once the second fermentation has finished, it remains in storage on its lees for a period of four months in autoclave, before reaching the bottle, where it will remain in refinement for a further six months before being released for consumption.

The vineyard where Capriccio di Bacco comes from is located on the first hill of Castelvetro. The vine was planted in 1977 and it is exposed to the south-east. It is located on the highest part of our company, on a flat ground, it follows the exposure of the steepest rows of trees in order to obtain greater ventilation within the vineyard which gives the grapes greater health and reduces plant protection interventions in the vineyard. The soil is of medium clayey-silty consistency but compared to the more sloping vineyards, the soil has a clayey prevalence. This extremely compact soil gives the wine greater tannins and body.