What is Lambrusco? Find out information about Lambrusco, the famous Italian sparkling red wine produced in Emilia Romagna in the provinces of Modena, Reggio Emilia and Parma and in Lombardy in the province of Mantua.
1) ORIGIN OF THE NAME LAMBRUSCO
Lambrusco is the symbol of the wines of Emilia Romagna and its name derives from the ‘vitis Labrusca’, already so called by the Romans for its sour-tasting fruits, although today Lambrusco is obtained from vitis vinifera grapes.
2) ITALIAN WINE MOST EXPORTED IN THE WORLD
Lambrusco is certainly one of the most iconic wines of Emilia Romagna, but also divisive like few others. Some hate it, but many love it, making Lambrusco the most exported Italian wine in the world. Lambrusco exports every year exceed 200 million bottles, mainly to the USA, Mexico, Germany and China.
3 IS LAMBRUSCO SWEET?
Lambrusco is a sparkling red wine produced in a dry or ‘sweet’ version where it can reach up to 45 gr / L of sugar.
4) HOW IS LAMBRUSCO MADE?
Lambrusco is vinified in controlled pressure steel tanks called ‘autoclaves’ which allow to contain the carbon dioxide produced by fermentation, making Lambrusco a ‘sparkling’ wine.
5) TYPES OF LAMBRUSCO
Lambrusco is made in various versions depending on the geographical origin, the style and the grapes used:
6) LAMBRUSCO DI SORBARA
Among the wines of Emilia Romagna there is Lambrusco di Sorbara. This indigenous variety is exclusive to the Modena area and the wine of the same name can be produced with the addition of Lambrusco Salamino and other Lambrusco wines. Lambrusco di Sorbara is one of a kind because it naturally has a pink color. The skins have a lighter color and are characterized by aromas of small red fruits and violets.
7) LAMBRUSCO GASPAROSSA
Surely among the wines of Emilia Romagna Lambrusco Grasparossa cannot be missing. Lambrusco Gasparossa is a sparkling and dry or sweet wine, with an intense ruby red color with violet reflections and a fruity aroma, with a hint of wild berries. It is obtained for at least 85% from the grapes of the vine of the same name and can be flanked for no more than 15% from other vines of Lambrusco, Malbo Gentile and Fortana Lambrusco Salamino di Santacroce:
8) LAMBRUSCO SALAMINO
Another wine from Emilia Romagna is Lambrusco Salamino: produced from the vine of the same name in a quantity of no less than 85%; for the remaining total, the grapes coming from the Ancellotta, Lambrusco Marani, Lambrusco di Sorbara and Malbo Gentile vines can contribute, alone or jointly.
Lambrusco Salamino di Santacroce is grown in the most hilly part of the province of Modena, making it Lambrusco with a deep purplish color and notes of red fruits and pastry.
9) LAMBRUSCO SALAMINO
In recent years, the most traditional and ancient type of Lambrusco has been rediscovered: the ancestral Lambrusco. Historically, Lambrusco was vinified at home, with the simplest techniques. The hand-picked grapes were pressed with the feet, then the indigenous yeasts present on the skin began fermentation. Often with winter and cold temperatures, fermentation stopped and Lambrusco was bottled in demijohns with still a residual sugar.
With the arrival of spring, fermentation restarted, causing effervescence in the container.
The ancestral Lambrusco is bottled when the first fermentation is not yet finished and therefore the CO2 produced by the yeasts remains trapped in the bottle making it sparkling. Disgorgement, as in the Champegnoise method, is optional for the production of ancestral Lamrbusco.
10) FOOD PAIRINGS WITH LAMBRUSCO
What to combine with Lambrusco? Emilia Romagna has always been considered the home of cuisine and abundance. The culinary tradition of Emilia Romagna is full of tasty dishes, meats and cheeses, with products known all over the world.
The typical products of Emilia are Parmigiano Reggiano, Parma Ham and Modena balsamic vinegar, just to list a few. What to combine with Lambrusco with Bolognese gastronomy? In Bologna we find the Mortadella IGP, the famous tortellini in broth and the tagliatelle with Bolognese sauce. On the hills of Modena and Bologna, try the tigelle and crescentine (or fried dumplings) with salami, stracchino and pickles.
Which recipes and dishes from Romagna can be paired with wines from Emilia Romagna? The most typical food of Romagna is certainly the piadina: thin from Rimini or thick from Cesena to Ravenna, with squaquerone or herbs. Pride of Romagna are certainly the cappelletti al ragù, stuffed with cheese.
Wines of Emilia Romagna and gastronomy of Ferrara? In Ferrara, the culinary tradition boasts the delicious pumpkin ravioli and tenerina: a delicious cake made only with chocolate, butter and sugar.