The wine can change its form and pass from liquid to solid. Using solely wine (we specify this because in some jellies wine is diluted with water!) what we have at the end of the process is a jelly that reproduces, in solid form, the same aromatic sensation of the wine used at the beginning. The wine in this case is a Lambrusco of Reggio Emilia, floral, fruity, with a light pleasant acidity. We suggest you try it with a ricotta, a soft white unsalted cheese, or fresh cheeses in general. Do you remember when you play the 'clock game', putting on a plate pieces of cheese in order of intensity of taste? Well, this jelly will suit the first, the one with the most delicate taste.