Lambrusco advice needed

[landwaster]

Got organized too late for grapes so we went with Italian juice. I decided to give Lambrusco a try since I recently drank a bottle that I really liked. I'd like it to be dry to semi-dry. Probably will go with Lalvin RC212. A few questions:

Is there anything particular about making lambrusco I should know going into it?
Should I ferment to completion and then backsweeten?
If I want to get some effervescence what's the best method?

 

[pumpkinman2012]

If you want the typical sweet, sparkling Lambrusco that you get from a bottle of Giacobazzi, ferment the wine to dry, then back sweeten, do not add any sorbate or it will not be able to ferment in the bottle, furthermore, make sure that you use champagne bottles.
Let us know how it works out!