Cantina Settecani, founded in 1923, is located in the heart of the DOC Grasparossa di Castelvetro, in the hinterland of Modena. Today, the consortium has over 200 members - but it is still run like a family business. The main grape used is the noble Lambrusco di Grasparossa grape. And how do the bubbles get into the glass? CO2 is naturally produced during alcoholic fermentation. If this is not allowed to escape, but fermentation takes place in a pressurised container, it remains dissolved in the wine. If you stop the fermentation before all the sugar has been used up, you get the milder version - "amabile"