These are wines that have a maximum pressure of 2.5 bar. This is the result of fermentation that takes place in large pressurized tanks (autoclaves) or directly in the bottle. In the latter case, the wines that are obtained may have deposits that settle in the bottle and are a natural result of fermentation.
When they are poured in the glass, they produce a mousse that takes on the color of the wine and releases a perlage whose finesse depends on the temperature at which fermentation has been carried out.
Lambrusco wines can be derived directly either from must or from wine that undergoes a second fermentation of its residual sugar, or it can be made by the addition of must or sweet wine to a dry base-wine.
Depending on the level of residual sugar, the wines can be defined as dry (secco), slightly-sweet (abboccato), medium sweet (amabile) and sweet (dolce).