Lambrusco degrees. Italian sparkling champagne "Lambrusco" (Lambrusco): prices, reviews

Lambrusco (Lambrusco)- sparkling wine comes from Italy, is made from the grape of the same name in the vicinity of Emilia Romagna and Piedmont, but the Italians prefer to call it "vino frizzante", which means sparkling wine.

Almost all wines from this line are produced with a strength of no more than 6–9 degrees and have a fruit and berry aftertaste and aroma.

What and how is Lambrusco made from?

The drink is made from wild red Lambrusco grapes and all its varietal varieties. Also, in rare cases, Ancelotta grapes are added, it practically does not affect the taste, but thanks to it, the color shade becomes more saturated and deep.

For the production of Lambrusco, a special technology is used - the Sharma method, which was made public back in 1910.

The essence of the technology lies in the secondary fermentation in steel barrels, and not in a glass container. And bottled when the fermentation is not over yet.

After opening the bottle and filling the glass, a dense foam should form, which will indicate that the production technology has been followed.

To date, more than 60 varieties of Lambrusco are known, the names of some of them are used as "brands" of wine.

Types of Lambrusco

If the original sparkling Lambrusco was exclusively red, now you can find both white and rosé wines. They are prepared from the same grape variety as red, but using a few secrets:

1. For white grapes, the skin is removed immediately so that it does not come into contact with the juice.
2. For pink, leave quite a bit of the skin to achieve a light pink color.

The line includes all sorts of flavors from dry, which does not use sugar at all, to semi-sweet and sweet wine.

How to choose natural Lambrusco wine

To choose a real Italian sparkling wine, you should follow a few simple tips:

1. Buy a drink in large supermarkets or in a company store. The exception is private distilleries in Italy, where you can see the producer and vineyards.
2. The label must contain the inscription "traditional or original production method."
3. It is better to turn your attention to dry red wine, this is the only type of Lambrusco that is consumed in the homeland of the drink. Everything else is produced exclusively for export, and a significant share is directed to the Russian consumer.
4. When filling the glass, a beautiful thick foam should form.

How to serve and with what to drink

Lambrusco is a versatile wine that pairs well with seafood, salads, pizza, fatty meats, fruits and cheeses.

It is important to remember the only rule that the drink is best served chilled to 7-9 degrees.

Popular brands of Lambrusco

Red dry or semi-sweet wine, it is best to drink it young in combination with cotechino (Italian delicacy - pork sausages).



Red wine with a light aroma of strawberries, plums and cherries. Pairs well with authentic Italian risotto.



1. Lambrusco dell"Emilia Bianco

   White semi-sweet wine of a golden hue with a light aroma of pear and pineapple.

   

2. Lambrusco dell"Emilia Rosso Amabile

   Red semi-sweet wine of rich pomegranate color with a heady bouquet of aromas of spices, meadow flowers and subtle notes of cherry juice. For its preparation, 3 varieties of Lambrusco grapes and quite a bit of Ancelotte are used.

   

A red wine made from Lambrusco di Sorbara and Lambrusco Salamino grape varieties grown in the provinces of Reggio Emilia and Modena. It has a rich red tint, which is made in dry and semi-dry versions.



3. Bondamat Ancellotta dell"Emilia IGT

   Wine of deep red color with rich sweet dessert taste. This is the only brand of wine that uses only 10% Lambrusco and 85% Ancelotta grapes.

   

Red wine with an inky tint and light aromas of plums, cherries, violets and strawberries. If carefully poured into a glass, a beautiful pink foam is formed.



Unusual wine with special flavors of black berries and creamy mousse, thick consistency.

Five Differences Between Champagne and Lambrusco

The only thing that these drinks have in common is the presence of bubbles and the similarity in the design of the bottles.

1. In France (the birthplace of real champagne) they do not grow such a grape variety as Lambrusco.
2. different production technology. For the production of Lambrusco, the Charmat method is used, and for champagne, a special champagne technology is used.
3. There is no such thing as red champagne, unlike wine.
4. Champagne is never sweet, it is made exclusively dry.
5. Wine is made from "wild" grape varieties, and champagne from noble varieties, and if it is made from Lambrusco, then the taste will never be similar to each other.

1. According to archaeologists, Lambrusco wine was known long before the formation of the Roman Empire and the heyday of Italy itself, and it is quite possible to believe that the Etruscans (an ancient civilization that inhabited modern Tuscany in the 1st millennium BC) drank this drink.
2. There is also a mythological story of the appearance of Lambrusco. It was told by Luigi Bertelli at the end of the 19th century. It says that during the bloody battle between Modena and Bologna, the Roman gods Venus, Bacchus and Mars decided to support the Modenese.
3. Bacchus, as a sign of this, presented the owner of the tavern with a grape seed and ordered to plant it. A rich harvest of grapes grew at that place, from which they began to make wine.
4. And the very name Lambrusco appeared due to the questions of the visitors of the tavern, what kind of wine the owner serves them, to which the old man always answered: “L’amo brusco”, which means “I like tart”.
5. The most important year in the history of Lambrusco is 1938. It was during this period that five families of the country's best winemakers united, which created the Cantina Puianello empire. Now the company exports almost 80% of its product, and this is not surprising, because they own 300 hectares of vineyards with various varieties of Lambrusco grapes.
6. In America, this sparkling wine has taken a special place in the ratings of the favorite drinks of Americans. And only Coca-Cola can compare with it in terms of the number of sales.

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Variety Lambrusco has been known since ancient times. On the territory of modern Italy, it was grown by the Etruscans, and in the ancient Roman era it was mentioned in their works by Virgil and Cato the Elder.

Today, Lambrusco vineyards spread over the plains and hills around Modena. The amazing character of the wine is the result of a successful combination of unique climatic conditions and the efforts of dedicated people. Fluffy pink foam cap, cheerful play of bubbles, sparkling color and juicy fruit aromas create a unique holiday atmosphere and cheer you up. Due to its moderate price, this wine is a very attractive alternative to other types of sparkling wines and champagnes.

Lambrusco delivers momentary pleasure, and this is its charm and difference from "serious" wines. You don't have to wait for it to ripen and open. "Lambrusco" is not intended for storage and demonstrates all the attractiveness, immediacy and charm of youth here and now. It perfectly quenches thirst, is unpretentious when choosing a gastronomic pair and will become an ideal accompaniment to a meal. Just be sure to chill it well.

Most Lambruscos are made using the charm method, where secondary fermentation takes place in airtight containers. Although we have defined it as sparkling, it would be more correct to call it effervescent, or, in Italian, frizzante. This word, which can also be translated as "witty", "sharp", perfectly conveys the image of this wine - bright, spectacular, seductive.

A distinctive feature of "Lambrusco" is expressive acidity and berry shades. But this wine is influenced by the terroir, and various appellations endow it with specific properties.

"Lambrusco di Sorbara" - the lightest of all red Lambrusco, elegant, light, nervous, its fresh aroma abounds with tones of violets, the taste is marked by lively acidity. The color of "Lambrusco Salamino di Santa Croce" is rich, ruby. A delicate fruity aroma is echoed by a medium-bodied structured taste. This is perhaps the most gastronomic sample - it is perfect not only for traditional pasta, but also for first courses and fried meat.

"Lambrusco Graparossa di Castelvetro" captures with its generous aroma with notes of grapes, peaches and almonds. Harmonious taste leaves a subtle pleasant bitterness in the aftertaste. This wine is a wonderful aperitif. A glass of Lambrusco di Modena is crowned with a creamy mousse, the aroma contains nuances of black berries, a rather dense taste makes this Lambrusco a good companion for savory and relatively heavy dishes.

"Lambrusco Mantovano" - an elegant wine with aromas of cherries, strawberries, plums and violets. Lombard sparkling goes well with local dishes - polenta and risotto.

Looking back on the history and worldwide respect for sparkling wines, it's safe to say that good champagne is expensive. But is it really so? Manufacturers of sparkling alcohol Lambrusco boldly refute this fact. Champagne wines can be both delicious and affordable at the same time.

Lambrusco wines are light young drinks. The strength of such a drink depends on the variety, but, as a rule, does not exceed 9%. This is a bright, juicy drink for those who loves everything fresh and fragrant.

Fruit wines are an elegant addition to a meal both at a youth party and during a romantic dinner.

Production

Lambrusco is a sparkling wine made from grapes of the same name. There are several varieties of fruits, so the wines can also be different: pink, white and red. In some cases, a bouquet of Lambrusco wine make deeper with the help of the Ancelotta grape variety.

But the taste and nuances of the finished drink depend not only on varieties, but also on other factors:

• The region where grapes are grown. The geographic dimension is important as berry varieties develop and pollinate, blending and transforming their flavors over the years.
• Weather conditions during peak ripening;
• Harvest time and fruit ripeness.

Lambrusco sparkling wines are made in two ways. In the first case, the bubbles are the result of natural fermentation. Such booze is valued more and costs more. A more affordable method is to saturate the wine with carbon dioxide. In sealed containers, the liquid undergoes a special treatment and becomes bubbling without a long exposure. This champagne comes to the required already closed condition. It costs less, but the quality, as a rule, does not deteriorate too much.

Most ordinary consumers will notice the difference in the price of these wines, but they will not notice it in quality.

The history of the fizzy drink

Any quality alcohol has its own history. Lambrusco wine was no exception, which acquired not only historical facts, but also a beautiful mythical legend.

The author of the myth was Luigi Bertelli, who at the end of the 19th century published a beautiful story of the appearance of a sparkling drink. According to the myth, during the wars between Bologna and Modena, the armies of both sides suffered heavy losses. The bloody war did not leave indifferent even the Roman gods. Mars, the patron of war, sympathized with the soldiers of Modena, and Dionysus, the god of winemaking, rewarded the fallen soldiers with a grain of grapes. Soon, the seed gave rise to a vine that bore fruit with a wonderful variety of grapes, which later formed the basis of wine.

The patroness of love, Venus, did not stand aside. Having learned about the tart drink that both warring parties eat, she added magic nectar to it, after which the wine acquired sparkling.

Relatively the name is also own legend. The story tells about an innkeeper who liked a small variety of grapes. In an institution owned by a winemaker, there was a new refreshing wine. However, most of the visitors, having tasted the drink, were interested in its unusual taste. The innkeeper replied that he liked the tart. It sounded like "L'amo brusco", which is consonant with the modern name of the wine.

Another version says that the basis of the name was the word "Labrusco", which means "wild". In any case, this version has the right to exist, since the drink is a simple and affordable drink, and not an exquisite drink.

The Modern History of Lambrusco Wine begins in 1939, when five family winemakers joined forces to create Cantina Puianello. The union was so successful that production continues today. Moreover, Cantina is the largest producer of Lambrusco sparkling wines, and the company owns 80% of all vineyards of this variety.

The peak of the popularity of sparkling wines began in the 1970s, when the government did not overshadow citizens with dry laws, and the main consumers of wine products, hippies and beatniks, still flourished.

Today, public taste has undergone some changes. Most consumers prefer unsweetened "bruts" and long exposure booze.

The decline in the popularity of the drink was also influenced by the fact that the Lambrusco wine variety does not belong to any wine company. This means that any manufacturer can produce drinks with this name without following the basic technology. The situation is saved only by the fact that some regions of Italy have introduced a kind of quality control of products produced on their territory.

Differences between champagne and lambrusco

At first sight, champagne and Lambrusco are almost the same booze. In fact, these two drinks have many differences:

Lambrusco sparkling wine combines more than 60 varieties of the drink. Each of them has its own bouquet. But all varieties have common features: lightness, sparkling and fruity aroma. It is these qualities that make it possible to distinguish real booze from fakes.

It is also worth remembering that Lambrusco champagne cannot be dessert m. From the variety of the same name, you can get only semi-sweet or dry drinks.

Depending on the structure, there are two types of Lambrusco champagne:

• Sparkling;
• Quiet.

Sparkling varieties are labeled "Frizzante" on the bottles.

Most varieties are stored in steel barrels during production, and saturated with bubbles according to the Sharma method. If the bottle says application of the "Classic Method", then the champagne is the highest quality among its varieties.

Variety Lambrusco

Lambrusco di Sorbara

Manufactured using controlled technology. A feature of the variety is the artificial reduction of the flowering period of the vine, as a result of which the berries are saturated with a strong taste.

It belongs to sour varieties with high taste saturation and strong aroma. Tasters note a light violet aftertaste. R Recommended for use with fatty foods.

Salamino di Santa Croce

The composition of champagne contains not only the Lambrusco grape variety, but also Ancelotta, as well as Brunyola. From this set, both semi-sweet and dry are prepared. The semi-sweet variety is often referred to as "semi-sparkling", however, the classic "di Santa Croce" is considered sparkling.

The highest cost among wines, Lambrusco belongs to this variety. Transparent ruby ​​champagne has a pronounced fruity bouquet. It is necessary to drink it "Young", since "Salamino" is not customary to stand.

Lambrusco red semi-sweet is better revealed in combination with meat dishes.

Giacobuzzi Lambrusco Rosso

Red semi-sweet wine with a strength of 7.5%. It has a sweetish taste and a classic fruity aftertaste. For the preparation of this variety, the traditions of the homeland of Lambrusco - Emilia-Romagna are used.

The Italians have their own tradition regarding the use of pink Rosso Lambrusco: it is customary to serve it with desserts and confectionery. Lambrusco pink is best combined with light sweet flavors, so it is rarely served with salty dishes.

Grasparossa di Castelvetro

This variety is not only bright red, but also richly inky. A dense raspberry foam can testify to the quality of such a drink. "Grasparossa" has a fortress slightly higher than other varieties, as well as a high content of tannin.

When preparing, not only the classic grape variety is used, but also its rather rare variety Malbo Gentile. Experts distinguish in the bouquet of this wine notes of violets, cherries, plums and ripe strawberries.

Red and strong wine serves as a wonderful addition to a meal of fatty dishes, ideally for pork.

Lambrusco Mantovano

This drink is like red, and pink. Lambrusco of this variety is made from eight different grape varieties. In "Mantovano" the percentage of alcohol is much lower than that of the "brothers".

The popularity of the variety gained in the eighties of the last century, when the production of Lambrusco wines began to be controlled in Italy.

A truly versatile drink. Lambrusco pink is suitable both for fatty dishes, as well as a light dessert.

Lambrusco Cubista Rose

Rosé sparkling wine from the semi-sweet category. The strength of this drink is 8%. Production is not controlled, however, the unique taste of wine gave him a lot of loyal fans around the world.

Cubist has a berry aftertaste, making it reminiscent of a "strawberry" wine. Sweet and bright, it complements any dish, be it meat, dessert or salad.

In addition to the well-known varieties of grape wine, there are other varieties of tart drink:

Drinking culture

Traditional champagne glasses are not suitable when it comes to Lambrusco. To keep the bubbles longer, give preference to wine glasses with smooth walls or glasses with edges tapering upwards.

No matter which Lambrusco wine you choose, some appetizers will always come in handy. It is hard cheese, fruit or pasta with a creamy sauce. If you have to start a feast of light booze, then fruit wine will be a good aperitif, especially for white varieties "Emilia".

Sparkling wine lambrusco is an alcohol with very loyal "tastes". It will suit almost any cuisine and all kinds of treats. Don't limit yourself to Italian pasta. traditions. Take it a step further by cooking sausages, mushrooms or any dessert with white or red wine. Red varieties are best suited for meat dishes.

Attention, only TODAY!

Lambrusco is an Italian sparkling or semi-sparkling wine produced in the Piedmont and Emilia-Romagna regions of Italy. Mostly it is red wine, but there are also white, pink, dry, semi-dry and semi-sweet varieties. The best varieties of the drink were classified as DOC and are made in the vicinity of the cities of Reggio Emilia and Modena.

History of occurrence

The history of the development of Lambrusco winemaking is comparable to the heyday of Italy itself. According to archaeological excavations, it can be argued that the production of the drink began even long before the rise of the Roman Empire. Over time, this sparkling wine has gained great popularity among Italians.

There are many legends about the origin of Lambrusco. The most famous version is Luigi Bertelli which was written at the end of the 19th century.

According to her, in the midst of a bloody battle between the warring Italian cities of Bologna and Modena, the Roman gods Venus, Bacchus and Mars decided to help the Modenese, whose strength was running out. Bacchus as a token of his support gave the innkeeper a grape seed and ordered to put her in the ground.

Over time, at the place where the first grape seed was planted, a generous harvest grew, from which they subsequently began to produce wine with exquisite taste and aroma.

And the name “Lambrusco” itself was given to the drink thanks to the numerous questions of tavern visitors about what kind of wine the owner serves them, to which the latter answered “l`amo brusco”, from Italian translates as "I like tart".

There is also a version that claims that the name comes from the Latin word labrusco, which translates as "wild".

1938 was a significant year in the history of Lambrusco. It was at this time that five families of fairly successful winemakers were a company called "Cantina Puianello" was created. To date, the company owns approximately 300 hectares of vineyards and exports approximately 80% of the entire crop of this sparkling drink to world exports.

Lambrusco is now sales leader not only in Italy, but also far beyond its borders. Due to its natural effervescence, the drink has become very popular in the United States, where only Coca-Cola can compare with it in terms of acquisition scale.

Champagne or sparkling wine?

In fact Champagne and Lambrusco have nothing in common apart from the fact that both wines have bubbles and come in very similar bottles.

One can distinguish the following differences between these drinks:

• by grade– Lambrusco is made from grape varieties of the same name, which are grown exclusively in Italy (but not in France, where champagne is made);
• taste- it depends, first of all, on the grape variety, as well as on the place where it grows and production methods. Even if Lambrusco were made from the same varieties as champagne, there would still be significant taste differences between the two wines (due to different soil composition, climate and other factors);
• by production method- Lambrusco is made according to a simplified technology, which is called the "Charm method", and champagne - according to a more expensive and complex one, called "classic champagne technology";
• by color- champagne cannot be red, the maximum drink can have a pink tint;
• by degree of sweetness– quite often Lambrusco is made very sweet, and champagne is almost always dry or very dry wine.

Manufacturing

As mentioned above, Lambrusco is produced according to the "Sharma method" technology, the first records of which were made public in 1305. To date, the drink is made only in the region of Emilia-Romagna.

A distinctive feature of all types of wine is their strong sparkling, but it is achieved thanks to a special production method. The method consists in secondary fermentation in steel tanks, and not in individual bottles. It is because of this feature that Lambrusco wines differ from champagnes.

Drink bottled directly during fermentation, this contributes to the formation of dense foam in the glass after opening, which indicates that the preparation technology has not been violated.

In addition to adding various varieties of Lambrusco to sparkling wines the presence of the Ancelotte variety is allowed in it. As a rule, it is added not so much for taste, but to maintain a certain color range of the wine, which, as a result, acquires a richer and brighter purple hue. If you use only the original grapes, the color will become ruby ​​(only when the clusters are well ripened).

Taste features

Lambrusco according to your taste and aroma varies from manufacturer to manufacturer even if the same grape variety is used. The only thing that always remains unchanged is the character of this drink, the wine turns out to be fresh, light, young, sparkling, it contains many small bubbles.

It has a pronounced grape flavor, rich fruity aroma with hints of almonds (for red Lambrusco) and flowers (for white). Another distinguishing feature is the presence of expressive acidity and berry shades.

Types, price

Lambrusco currently includes more than 60 varietal varieties of grapes. The following types have gained the greatest fame and popularity, both among amateurs and among manufacturers:

• Lambrusco Marani;
• Lambrusco Salamino di Santacroce;
• Lambrusco Reggiano;
• Lambrusco Grasparossa di Castalvetro;
• Lambrusco di Sorbara;
• Lambrusco di Modena;
• Lambrusco Maestri;
• Lambrusco Montericco.

Salamino and Sorbara wines have a pleasant slightly sour taste, while Grasparossa varieties have a sweet floral aroma.

The most popular and favorite among all these species is Lambrusco Sorbara. In domestic countries, preference is given to Lambrusco Emilia.

How much does Lambrusco wine cost? The average cost of a bottle vary from 340 Russian rubles to 600-700 rubles. Even the most expensive author's Lambrusco costs no more than 25 euros. The price is consistent with the quality of this drink and does not frighten true connoisseurs of wine.

What do you know about? Find out all about this sparkling wine and consider whether it is worth trying.

It’s not bad to combine Italian sparkling wines with lasagna, the recipe for which you can find at home here: https://site/italyanskaya-kuhnya/pasta/lazanya.html, mostly for Russia.

Lambrusco is traditionally served chilled to a temperature of 7-9 degrees.

This is a fairly versatile variety of wine that is perfectly goes well with almost all dishes, goes especially well with fatty heavy dishes, as well as seafood, real Italian pizza, salads, desserts and fruits.

There are a lot of complicated stories around lambrusco. The name originally meant simply "wild grape wine" and referred to a range of local varieties, many of which are still in use today: Grasparossa, Maestri, Marani, Monstericco, Salamino, Sorbara. And all these are different varieties of lambrusco, despite the fact that in many sources they are called clones of the same variety. Now the names of these varieties are used as "brands" of wine to distinguish the palette of results that these local varieties can produce.
More on that below.

Champagne tasting

The history of lambrusco is amazing and sad at the same time.

On the one hand, this is a beautiful grape that has been around for many years. When you drink Lambrusco, you are drinking wine that was enjoyed by the ancient Romans. They loved lambrusco wine. It was easy to grow, gave good yields and was very popular. It is quite possible to imagine Caesar sipping a lambrusco from his goblet, eating a slice of cheese and looking around his domain ...

Over the past centuries, many varieties of lambrusco have been born. By the end of the 20th century, ampelographers counted more than 60 varieties of this variety. It can be difficult for novice wine lovers to understand this. If we take, for example, Chardonnay grapes, then they are all genetically identical. It was enough to find the perfect Chardonnay many centuries ago - and after many years we still have copies of that very first vine. Just like in the case, for example, with red delicious apples.

However, in the case of lambrusco, not everything is so simple. In the wild, it is easily pollinated from vines of other varieties - as it happens, say, with dandelions and other wild flowers. The result is a range of varieties of lambrusco. Yes, they taste similar - just as all dandelions look similar - but still, they are not exactly the same as most modern wine varieties.

Star and sadness of the way Lambrusco

When the 1970s arrived, cheap sweet wine came into America, and lambrusco became extremely popular there. It was cheap and, despite the fact that this wine is also made in a dry version, the Italians filled the American market with sweet options because the consumer demanded it.

So. The sad part of the history of lambrusco begins with the development of the taste of wine lovers. In the Soviet Union, too, the majority preferred semi-sweet and sweet wines. And even the lines of the Massandra collections, prestigious in those days, are fortified and sweet, in particular, muscat wines.

Now a different era has come, with different preferences and ideas about what “good wine” should be like. And everything that was popular in the Soviet Union and America in the 70s automatically falls into the category of “not that”. Not only sweet wine fell under this cliché, but also rose, which is incomprehensible to many today. Because of the fashion for the style and color of wine, many people miss worthy and interesting samples of "unfashionable" wines - both in the inexpensive and in the premium segment: from democratic rose Portuguese "vino verde" to luxurious sweet Austrian "ice wines".

Lambrusco on labels

In an attempt to uphold their reputation, the Italians are trying to limit the use of the name "lambrusco" on labels exclusively to Italian winemakers. For the reasons described above, there is a chance to find a bottle with the inscription "Lambrusco" filled with cheap wine from its not the most successful version.

Until the name lambrusco received the international status of a name controlled by origin, such as champagne and prosecco (although in Italy there is a category DOC Lambrusco, laying down the rules for lambrusco produced in Italy).

What is Lambrusco like?

It turns out that you can stumble upon both cheap and tasteless Lambrusco wine, and quite decent, light, fruity sparkling wine, perfect for a light summer lunch.

So don't judge Lambrusco by the first cheap bottle from the supermarket. To tell the truth, Italian origin is not yet a guarantee of excellent taste, although its best examples are undoubtedly Italian. Do not rush to conclusions, give him a chance - he can be so different!

Firstly, this wine comes in different colors: you can find red, rosé, and white lambrusco (yes, even if made from red grapes).

There are both dry and semi-dry and sweet versions. There is a quiet lambrusco wine, there is a slightly sparkling wine (what the Italians call "frizante" - frizzante), and there are also quite sparkling options, with the number of bubbles a little less than in champagne ("spumante" - spumante, according to the Italian gradation of "sparkling ").

Almost all Lambruscos are made using the Charmat method (in which secondary fermentation, during which bubbles are formed, does not take place in individual bottles - as is the case with champagne - but in large steel tanks). If you come across a bottle of lambrusco labeled "traditional method" (or "classic method"), then you have an exceptional wine and a rarity among lambrusco.

The pigment of lambrusco berries can give the wine a seductive ruby ​​color, if the vine is given due attention and the grapes are allowed to ripen properly. Then in the glass there will be wine with a bright aroma and no less intense color.

Lambrusco purple can only compete with the color of Ancellotta grapes - another variety allowed for this wine under the DOC Lambrusco rules (i.e. the rules describing the requirements for the contents of Italian bottles with the Lambrusco inscription on the label).

Ancellotta (Ancellotta) is not a variety of Lambrusco, it is a completely different variety. Ancelotta is used to “correct” the color of Lambrusco wines in case the winemaker did not keep track of the yield, and the wine turned out to be pale and watery.

Some Lambrusco wines have been awarded their own DOC category.

Lambrusco di Sorbara(Lambrusco di Sorbara)

Sorbara is the highest quality lambrusco, which produces worthy wines with excellent aromas.

A distinctive feature of this Lambrusco variety is abnormal flowering, when the vine sheds flowers, which reduces the yield (in some years up to 30%). This leads to a higher concentration of flavoring substances: in this way, losses in quantity are more than compensated for by an increase in quality. In color, this is the lightest of the types of lambrusco. The playfulness is very gentle. The aroma has a hint of violet. In addition, it is the most acidic of all lambruscos, so it goes well with fatty dishes and grills. DOC Sorbara allows the use of the Salamino variety in these wines, but not more than 40%.

Lambrusco Grasparossa di Castelvetro
(Lambrusco Grasparossa di Castelvetro)

It is an inky red wine with raspberry head and aromas of violet, strawberry, fresh plum and black cherry. It is more full-bodied and contains more alcohol and noticeably more tannins than other Lambrusco wines.

Grasparossa is powerful enough to cope with the local dish - zampone (pig leg skin stuffed with minced pork). If the label says DOC Lambrusco Grasparossa di Castelvetro, then the wine must contain at least 85% Lambrusco Grasparossa. The remaining 15% may be other Lambruscos or Malbo Gentile.

Lambrusco Salamino di Santa Croce
(Lambrusco Salamino di Santa Croce)

If you see such an inscription on the label, then you have a wine made from at least 90% lambrusco salamino, possibly with the addition of brugnola and ancellotta varieties. This wine is produced in a dry and semi-sweet version, in the style of frizzante (semi-sparkling). The name of the variety was due to the dense clusters of a cylindrical shape, reminiscent of salami sausage loaves.

Like Lambrusco Sorbara, this wine is designed to be drunk young. It perfectly complements the specialty of the local cuisine - cotechino (slow-cooked pork sausages).

Reggiano(Reggiano)

The largest of the regions producing lambrusco wine. By the name of the province of Reggio Emilia (Reggio Emilia), where these wines are produced. All Reggiano wines are made from variations of Lambrusco, but in addition to sparkling reds, they can be still dry reds and sparkling whites. Classic Lambrusco is a red sparkling wine made from a mixture of different variations of this variety, from almost dry to semi-sweet versions.

Reggiano is especially known for its amabile (semi-sweet) and dolce (sweet) versions, which contain up to 15% partially fermented ancellotta grapes, which give the wine a natural sweetness; the remaining 85% are other varieties of lambrusco (Maestri, Marani, Monstericco and Salamino).

Sweet versions are usually made semi-sparkling - frizzante. White sparkling is made from the same varieties, but without contact with the ridges and skins of the berries, in order to avoid coloring and enriching the wine with tannins. Pink - with a short contact with the skin of the grapes.

The best examples of Reggiano are the perfect balance of ripeness, fullness and acidity, perfectly combined with local food: sampone, Parma ham, Parmegiano Reggiano cheese.

Lambrusco Mantovano(Lambrusco Mantovano)

Lambrusco Mantovano is a separate DOC (Controlled Area of ​​Origin) in Lombardy. And this is the only territory outside the traditional Emilia Romagna for lambrusco, where its production is allowed.

Although the surroundings of the city of Mantua received DOC status only in 1987, the history of local winemaking dates back centuries and dates back to the days of the Benedictines.

The wine-producing zone lies between the northern banks of the Po River and the city of Mantua itself in the southeastern part of Lombardy - where it is wedged between the neighboring regions of Emilia-Romagna and Veneto.

Here, lambrusco is usually made dry, both rosso (red) and rosato (pink), although there are a small number of semi-dry versions. The alcohol content is typically low.

According to DOC requirements, Lambrusco Mantovano wine must be 85% Lambrusco Viadanese (Viadanese, which is called Grapello Ruperti), Maestri (Maestri), Marani (Marani) and / or Salamino (Salamino). The remaining 15% are ancellotta (Ancellotta), brunola (Brugnola, aka Fortana), sorbara (Sorbara) and / or grasparossa (Grasparossa, called here Grappello Grasparossa).

These wines have a ruby ​​color and a violet-like bouquet.

Serve lambrusco should be chilled to about 10 degrees (Celsius). However, if this is a very simple option, with an unpretentious rough bouquet, then it makes sense to cool it further by another 2-3 degrees.

How is Lambrusco different from Champagne?

Strictly speaking, there is nothing in common between champagne and lambrusco, except for the presence of bubbles and a similar bottle shape.

• Sort. Lambrusco is made from the namesake and other local varieties that are not grown at all in France.
• Taste . It depends not only on the variety, but also to a very large extent - on the place where the grapes grow and the method of production. Therefore, even if lambrusco were made from the same varieties and in the same way as champagne, the taste would still be different (due to differences in climate, soil composition, etc.)
• Production Method. Lambrusco is produced according to a simplified technology, which is called the “Sharma method”, and champagne is produced according to a complex and expensive “classic champagne technology”.
• Color . Champagne is never red. The maximum is pink.
• Sweetness . Lambrusco is often made sweet. Champagne is almost always a dry to very dry wine.