After inheriting La Battagliola, in Piumazzo, Modena, Alberto Salvadori switched careers in 1999 to cultivate Grasparossa vines. With a strong desire to preserve indigenous varieties, he began planting Pignoletto in 2015. Grown with sustainable farming methods on gravel soils with natural yeasts, the dark-colored Lambrusco wines are full-flavored, fermented and aged in stainless steel.