Hello..

I have a 6 gallon pail of Lambrusco fresh juice from Italy coming in
later this week.

I do not want to make the "americana" version that is sweet and fizzy
but rather the Italian Lambrusco that is comon in Italy.

Any help would be appreciated .... do mlf? add oak? need to back
sweeten a bit? keep alcohol low? Age how long? does it come out fizzy
in spite or all efforts?

Help... and THANKS for any help!
Roger