Lambrusco wines

The vinyards that cultivate the Italian Lambrusco grape varieties stretch out over an area of more than 10 thousand hectares. Lambrusco is grown primarily in the Emilia-Romagna winegrowing region, but even in Lombardy, Apulia, Sicily and Piemont, there are areas cultivated with this world renowned Italian red wine.

Lambrusco: a semi-sparkling red wine

In Italy, the Lambrusco grapes are used primarily to produce semi-sparkling, fruity red and rosé wines (Lambrusco Frizzante). Until recently, Lambrusco Frizzante was mass produced, and was a beverage staple found on the wine list of every Italian restaurant. Today emphasis is placed primarily on the quality of the traditional Lambrusco wine.

Lambrusco Wine: from medium dry to medium sweet

This wine is fermented fairly dry and has a typically fruity-bitter flavour that has nothing in common with the sticky-sweet mass-produced Lambrusco. In this manner, traditional Lambrusco cultivation is able to produce excellent wines that harmonise very well with domestic cuisine. Such Italian wines  are sold by smaller wineries under the origin designations Lambrusco di Castelvetro, Lambrusco di Sorbara and Lambrusco di Salamino di Santa Croce, just to name a few. Lambrusco grapes, however, are not only used for the production of semi-sparkling wines, but also many wonderful still wines. 

Lambrusco: intense colour and low alcohol content

Lambrusco wines are distinguished by their intensley red colour and a low alcohol content, which is permitted a maximum of 10.5 % according to DOC regulations. They generally have notes of cherry and strawberry, are low in tannins, have a refreshing acidity and – as already mentioned – a lightly bitter flavour.