Lambrusco, the symbol of the Emilia region and a cornerstone of socialisation, has been known since ancient times. "Spiced, fragrant, sparkling with golden bubbles" was how Pope Sixtus V's doctor described it in 1567 as he travelled through the Emilian Apennines between Reggio Emilia and Modena, the vine's historic terroir. However, its origins are even older and have been mentioned in the writings of Virgil, Cato, Varro, and Pliny the Elder. Whether sweet or dry, sparkling or semi-sparkling, it originates from wild black grapes with the same characteristics as the Lambrusco wines they produce: low alcohol, fragrant, fresh, and fizzy. There are five main types: Sorbara, Reggiano, Salamino, Grasparossa di Castelvetro, and Mantovano, the latter being the only variant produced outside Emilia. Today, more and more winemakers, heirs of ancient traditions and far from big commercial productions, are rediscovering its origins, producing consistent and important Lambrusco red wines. These wines are always characterised by that drinkable lightness that has made them famous worldwide. The pleasantness of its bubbles is not limited to pairing with sliced meats and fried gnocco but also lends itself to more artistic uses, as shown by Luciano Pavarotti's sparkling toasts, Enzo Ferrari's corks flying at victory celebrations, and Luciano Ligabue's daring pairing with popcorn.
Lambrusco wine is named after the vines of the same name, traditionally widespread in Emilia. Some variants are also found in the Tuscan Apennines. This region is the symbol of this drink, making it one of its most beloved and famous specialities.
Lambrusco sparkling wine is the most classic and widespread type, semi-sparkling with moderate alcohol content. It is versatile and pairs perfectly with local foods and even international dishes. Traditionally, it is produced through spontaneous re-fermentation in the bottle. However, the Charmat or Martinotti method in steel tanks is more common today, as it ensures good Lambrusco wine with impeccable aromatic purity and no residues.
While less widespread, the sparkling version is equally present throughout Emilia. It undergoes a second fermentation, creating carbon dioxide and bubbles that enhance the Lambrusco's freshness and lively personality.
Different clones and variants of the vine offer unique Lambrusco wines throughout the Emilia region, each with distinct characteristics. Lambrusco di Salamino di Santa Croce, which is widely produced in Modena and Reggio Emilia, stands out for its fruity and floral notes that create a semi-dry nectar with freshness, body, and well-balanced tannins. On the other hand, Lambrusco di Sorbara is known for its lighter, fresher style and is often recognised as a Lambrusco rosé, thanks to its pale pink hue and delicate dryness.
Lambrusco Grasparossa di Castelvetro is a prestigious variety characterised by its deep purplish-red colour, intense foam, and slightly Lambrusco Dolce taste. Many consider it the best Lambrusco wine for its bold and harmonious flavour and the unmistakable aroma of ripe grapes. Meanwhile, Lambrusco Maestri, produced in Parma, is loved for its sweet, intense, and semi-sparkling body, adding to the versatility of this beloved wine.
The Reggiano Lambrusco hails from the Reggio Emilia area and is a cornerstone of the region's winemaking tradition. Beyond Emilia, Lambrusco Mantovano holds a special place as the only Lambrusco Italian red wine produced in Lombardy, showcasing how this iconic wine transcends regional boundaries.
Lambrusco sweet red wine and Lambrusco secco are excellent for various occasions. They preserve the cheerful and festive character typical of their home region.
No matter which variety you prefer, on Callmewine you can find good Lambrusco wine and the best wine brands online. Discover Lambrusco wine prices and special offers!