Characterized by a deep red colour with violet reflections and borders, foam and perlage are very fine and persistent and prelude to scents of medium intensity but delicate and original, mouth filling with flavours of rose buds and berries. Even more pleasant scents are perceived by the nose, the product is well equilibrated with evolving soft tannins, full-bodied, clear, harmonious.

A maceration of about 48 hours is carried out on the skins at low temperature to gently extract the most fruity aromas typical of Lambrusco Grasparossa. Once the phase of contact with the skins is over, the first fermentation begins, which takes place in tanks at a controlled temperature. Once the sugar residue is still sufficient to carry out the foam, the wine stops its fermentation through the only physical process of lowering the temperature. It remains in storage on its own yeasts for a period of two months in an autoclave, before being bottled.

The vineyards from which Lacrime di Bosco originates are located on the first hill of Castelvetro. These vines have an average age of 15 years and are exposed to south, implanted with a girapoggio, so as to obtain greater ventilation inside the vineyard which gives greater health to the grapes and reduces the phytosanitary interventions in the vineyard. It is important to emphasize that this type of arrangement requires a greater work effort. The soil is predominantly medium-textured clayey-loam, although some strips of the vine fall on a sandy soil that gives a greater freshness to the grapes. The difference given by the two terrains means that the grapes have different characteristics that are combined, giving life to a magical combination.