Between joy and pleasure
Lambrusco, a vibrant, effervescent wine, hails from the Emilia-Romagna and Lombardy regions of northern Italy, with a history that dates back thousands of years. Known for its lively bubbles, bright acidity, and approachable fruit-forward character, Lambrusco is a wine that embodies joy and conviviality. This versatile wine is made from a family of ancient grape varieties bearing the Lambrusco name. The family comprises about ten red grape varieties. They are cultivated mainly in Emilia-Romagna and neighbouring Lombardy, as well as in southern Puglia. According to Italian Wine Central, the total area planted in Italy is 10728 hectares.
The best terroir for Lambrusco is the fertile soil north of Modena, in the valley between the Secchia and Panaro rivers, but Lambrusco is now produced throughout Emilia. The varieties are also found in the south of Lombardy, in the Mantua area. Lambrusco sparkling wine is obtained by secondary fermentation in closed tanks (according to the Charmat-Martinotti method). However, some producers use traditional or ancestral methods. Bottle gas pressure for wines in the frizzante category ranges from 1 to 2.5 atmospheres, and for spumante, from 3 and above.
Lambrusco wines can be white, rosé or red, and the sugar content distinguishes between secco (dry), amabile (semi-dry/semi-sweet) and dolce (sweet) Lambrusco. Many entry-level versions of Lambrusco are sweetened by adding concentrated grape must. Most wines typically have about 10.5% alcohol and 50 g/l of residual sugar.
Traditionally paired with its homeland’s rich, hearty cuisine—think Parmigiano-Reggiano, cured meats, and savoury pasta dishes—Lambrusco is also a fantastic match for a wide range of dishes, from barbecue to spicy Asian dishes.