Sourced from 60-year-old vines and hand-harvested at the end of August, the grapes undergo a 15-day fermentation (5-7 days on skins) with gentle pump-overs, but no malolactic fermentation, preserving its natural vibrancy. Bottled young with no aging, Picol Ross bursts with energy—ripe red berries, wild herbs, and a touch of spice leap from the glass, while its lively acidity and fresh, juicy structure make it an exhilarating and truly one-of-a-kind Lambrusco.