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Lambrusco Wine

The term "lambrusco" indicates a family of wines with a common origin, all cultivated in Emilia, especially in the provinces of Reggio Emilia and Modena, partly in Parma, and also in the province of Mantova.
Reggio Emilia
Lambrusco Wine

Strada dei Vini e dei Sapori Colli Scandiano e Canossa

 

Lambrusco is a sparkling wine, which was traditionally achieved from a spontaneous re-fermentation in bottles in the spring production period. The Lambrusco Reggiano derives from grapes from the following three varieties: Lambrusco Salamino, Lambrusco Marani, Ancellotta, Maestri, Montericco, Malbo Gentile. Lambrusco is generally either red or rosé, even though with new methods it is possible to produce a sparkling white wine from Lambrusco grapes. The natural overall alcoholic content is 11 percent, with a dry or sweet taste, little body, harmonious, fresh and pleasant.
The wine is also sold in bulk in demijohns at the province's wine cellars.

In order to safeguard the typicalness and organoleptic characteristics of the "Reggiano" wines, the Consorzio per la tutela del vino Lambrusco Reggiano (Pool for the protection of Lambrusco Reggiano wine) was established by the winemakers February 25, 1972. The “Pool for the Promotion of the Lambrusco Reggiano historic trademark” was founded by producers in December 2000, with the intention of promoting and advertising the organoleptic characteristics of “DOC” wine from the Reggio Emilia area and “IGT” wine from Emilia on the national and international market. For guided visits to Wine Factories belonging to the Association for the Promotion of Lambrusco Reggiano Historic Trademark, please phone on 0039.0522.796565 every day from 8.30 a.m. to 12.30 p.m., giving notice a few days in advance.

Dishes and Ingredients

The Lambrusco wine must be served “young” (it should be drunk in the spring following the grape harvest). It is ideal for accompanying traditional cuisine based on lasagne with meat sauce, boiled meats, zampone, cotechino, and cured pork products. It should be served fresh (16°) and uncorked just before drinking, keeping the bottle slightly inclined forward.

Historical Origins

The Romans were already aware of the oenological potential of the Reggio land, having had the opportunity of appreciating the qualities of the Lambrusco grapes clinging to, or rather "married" to the elm. The grape bunches obtained produce a sparkling wine which always accompanies the typical Reggio cuisine. Lambrusco is a traditional local product which today gives work to several small and medium-sized companies which have an important presence in the local economy. Rosé in colour, and sparkling, Lambrusco is ideal for accompanying the first and second courses of local cuisine.