Regardless of the sweetness level, lambrusco tends to show flavors of cherries, strawberries, blackberry jam, violets, citrus zest and potting soil.īecause of its bright acid, fruit-forwardness and generally low ABV, lambrusco wines are perfect for sipping with a variety of foods and cuisines. Lambruscos generally have relatively low ABVs, making them perfect for popping at nearly every hour of the day they’re frequently found on breakfast and lunch tables all across Italy.Īlthough bubbly, lambrusco wines tend to fall on the fizzy and frothy side of the sparkling wine spectrum and are produced in styles ranging from bone-dry to very sweet. Although red lambrusco is by far the most common style, the wine is also made in rosé format, as well. Unlike the traditional method used in Champagne, cava and crémant production, this style of sparkling winemaking involves executing secondary fermentation in a pressurized tank. Most commonly, lambrusco wines are made in a slightly sparkling (frizzante) style using the charmat (martinotti) method, the same process used to produce prosecco. It’s produced in northern Italy, predominantly in Emilia-Romagna the grapes grown for lambrusco production come from four different zones: Modena, Parma, Reggio-Emilia and Mantua, the last of which is located in Lombardy. Lambrusco is also the name of the grape used to produce said wine, and there are more than 60 identified varieties of the grape, although it’s generally produced from just six common varieties: lambrusco maestri, lambrusco marani, lambrusco montericco, lambrusco salamino and lambrusco sorbara. Lambrusco is a slightly sparkling (frizzante) red wine produced in Italy, with roots dating back to Etruscan and Roman times. This fruit-driven, low-ABV sparkling wine from northern Italy is perfect for sipping with a variety of foods and can join you from brunch through the evening aperitivo hour. For a wine that can do it all, look no further than lambrusco.
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