409:– located north of Modena near the village of Sorbara, Sorbara is generally regarded as the highest quality variety producing the most fragrant wines. It has some similarities to Lambrusco Salamino but produces a darker and more full-bodied wine. The color can range from a deep ruby to a purplish hue. In this wine region only Sorbara and Salamino are permitted in the DOC designated wine with at least 60% needing to be Sorbara. The Salamino and Sorbara varieties tend to produce the most acidic wines. One of the reasons why Sorbara tends to produce the highest quality Lambrusco is the tendency of the vine to drop its
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The most commonly found six
Lambrusco varieties are Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Salamino, and Lambrusco Sorbara. All of these various Lambrusco grapes are indigenous to Emilia and neither clones nor sub-clones. Most Lambruscos are made
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DOC designated wines. The 4 Lambrusco grapes that can be used are
Maestri, Marani, Montericco, and Salamino. Up to 15% of added Ancellotta grapes are permitted in the DOC as well. The sweet versions of the wine are typically in the light bodied frizzante style while the drier wines are more full
395:, the wines of this region must be composed of at least 90% of the local Salamino. The wines are typically light in color and body with a frizzante style being both made in both semi-sweet and dry styles. The variety gets its name from the resemblance of the grape clusters to a
177:(DOC) regions: Colli di Parma Lambrusco, Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, Lambrusco Salamino di Santa Croce, Reggiano Lambrusco, Colli di Scandiano e Canossa Lambrusco, Modena Lambrusco, and Lambrusco
356:– the smallest wine-producing region located south of the town of Modena. The region is home to Grasparossa of which the DOC requires 85% of the wine to be composed of lambrusco. The wine of this region is typically dry and
297:(very sweet). Sweet Lambrusco became hugely popular in the United States in the late 1970s–1980s, reaching a high of over 13 million cases exported to the country in 1985. The wine is noted for high
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or with the addition of rectified concentrated grape must. When not fermented sweet, the
Lambrusco grape is capable of producing an excellent dry wine with
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and berry flavours. Many of the wines now exported to the United States include a blend of
Lambruscos from the different DOCs and are sold under the
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from more than one
Lambrusco variety and additionally often blended with a number of specific blending grapes (max. 15%), such as
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trees. The grape itself is not particularly sweet but many of the commercial
Lambrusco versions are sweetened by either partial
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230:(for color), Marzemino, Malbo Gentile, Cabernet Sauvignon (for body and structure), and others. The grape vines are often
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are produced by
Australian vineyards and sold as "Lambrusco". They are typically medium-sweet, around 10%
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and a wine made principally from said grape. The grapes and the wine originate from four zones in
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had identified over 60 varieties of
Lambrusco scattered throughout Italy, including in
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region. This style is typically dry, but some semi-dry styles are also made.
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380:– the largest producing region of Lambrusco and the source of most of the
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181:. Throughout the 1970s and 1980s sweet Lambrusco was the biggest selling
171:) red wines, designed to be drunk young, from one of the eight Lambrusco
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process where a second fermentation is conducted in a pressurized tank.
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23:. For another Tuscan wine grape that is also known as Lambrusco, see
370:– the only major Lambrusco region outside of Emilia Romagna, in the
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Today, there are various levels of dryness / sweetness, including
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Effervescence in a glass of "Lambrusco
Grasparossa di Castelvetro"
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with a deep purplish-red coloring. Grasparossa produces the most
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189:. During that time the wine was also produced in a white and
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Lambrusco was highly valued for its productivity and high
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451:, Lambrusco Maestri accounts for several hundred planted
269:. The most widely planted variety is Lambrusco Salamino.
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19:
For the Tuscan wine grape also known as
Lambrusco, see
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Consortium for the Historic Mark of Modenese Lambrusco
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Third Edition pg 388-389 Oxford University Press 2006
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high above the ground to prevent the development of
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238:. Historically the vines were trained to climb up
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322:) style; instead, it is typically made using the
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132:. The grape has a long winemaking history, with
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116:―principally around the central provinces of
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163:The most highly rated of its wines are the
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657:M. Ewing-Mulligan & E. McCarthy
590:M. Ewing-Mulligan & E. McCarthy
354:Lambrusco Grasparossa di Castelvetro
174:denominazione di origine controllata
641:pg 399-400 Workman Publishing 2001
156:could make enough wine to fill 300
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250:notes and a slight bitter finish.
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389:Lambrusco Salamino di Santa Croce
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436:a number of cheaper bottled and
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253:By the end of the 20th century,
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726:with details on Lambrusco wine
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561:"The Oxford Companion to Wine"
314:The wine is rarely made in a "
1:
594:pg 101-103 Hungry Minds 2001
535:pg 212 Mitchell Beazley 1986
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304:indicazione geografica tipica
136:evidence indicating that the
720:New York Times July 26, 2006
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619:pg 116 Harcourt Books 2001
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385:bodied and darker in color.
193:style made by limiting the
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760:Cuisine of Emilia-Romagna
659:Italian Wines for Dummies
592:Italian Wines for Dummies
533:Vines, Grapes & Wines
97:) is the name of both an
745:Red wine grape varieties
661:pg 99 Hungry Minds 2001
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140:cultivated the vine. In
617:Encyclopedia of Grapes
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338:Typical Emilian food:
293:(off-dry / sweet) and
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36:A glass of Lambrusco (
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750:Wine grapes of Italy
407:Lambrusco di Sorbara
281:A glass of Lambrusco
94:[lamˈbrusko]
368:Lambrusco Mantovano
724:Emilia-Romagna map
716:Lambrusco, No Joke
378:Lambrusco Reggiano
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307:(IGT) designation
289:(bone dry / dry),
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213:Grape of Lambrusco
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110:Emilia-Romagna
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687:. Retrieved
685:(in Italian)
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487:Drink portal
473:Italy portal
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330:Wine regions
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195:skin contact
185:wine in the
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557:J. Robinson
530:J. Robinson
501:Wine portal
358:full bodied
142:Roman times
112:and one in
38:Grasparossa
734:Categories
636:K. MacNeil
508:References
364:Lambrusco.
248:strawberry
228:Ancellotta
167:(slightly
614:Oz Clarke
449:Argentina
438:box wines
434:Australia
417:Casteller
316:champagne
197:with the
179:Mantovano
169:sparkling
165:frizzante
138:Etruscans
45:Lambrusco
459:See also
453:hectares
421:Trentino
382:exported
372:Lombardy
265:and the
259:Piedmont
158:amphoras
114:Lombardy
90:Italian:
40:version)
21:Colorino
689:29 July
411:flowers
397:sausage
393:Sorbara
324:Charmat
299:acidity
291:amabile
232:trained
148:, with
99:Italian
25:Abrusco
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401:salami
362:tannic
346:salami
309:Emilia
267:Veneto
263:Sicily
240:poplar
236:mildew
183:import
146:yields
130:Mantua
128:, and
118:Modena
559:(ed)
419:– in
295:dolce
287:secco
205:Grape
122:Parma
106:grape
691:2023
663:ISBN
643:ISBN
621:ISBN
596:ISBN
565:ISBN
537:ISBN
199:must
191:rosé
154:acre
103:wine
101:red
447:In
442:ABV
432:In
399:of
318:" (
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63:ˈ
60:m
57:æ
54:l
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47:(
27:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
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