Lambrusco

Lambrusco is a red grape variety typical of the region Emilia Romagna, it is one of the very few varieties that can truly boast of being an indigenous Italian vine. This variety was already mentioned in Roman times by Virgil, Cato, Varro and Pliny the Elder as "vitis labrusca", referring to the variety found in the wild Emilian countryside.

Lambrusco represents a varied range of vines and biotypes, it is produced mainly in the countryside of the province of Parma, Reggio Emilia and Modena, with Mantua being the only area outside Emilia-Romagna. Lambrusco can give life to sweet dry or medium-dry wines, depending on the residual sugar at the end of the fermentation: Lambrusco amabile (medium-dry Lambrusco), for example, is sweeter and more drinkable than a dry version.

Lambrusco is also known for its sparkling expressions that are appreciated and sold all over the world. The sparkling version is generally obtained through re-fermentation in autoclaves, large steel tanks, typical of the Charmat or Martinotti method, where selected yeasts are added to start the second fermentation with a reduced alcohol content. Some winemakers have recently started producing sparkling wines through the method of re-fermentation in the bottle to create more elegant wines compared to the former that are typically fresher.

As previously mentioned, there are different types of Lambrusco, such as Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, commonly the most known expressions, and Salamino di Santa Croce or Maestri. Each of them is distinguished by its own typical characteristics and different recommended food combinations. Lambrusco Grasparossa di Castelvetro, for example, tends to be more intense and authentic, that is why it enhances meat-based recipes, rich first courses and aged cheeses, while a Lambrusco di Sorbara, which is generally more elegant, is better with fish, cured meats and fresh cheeses.

Scroll down and discover all the expressions of Lambrusco offered by Wine Online.

 

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