Wine: Reviews and Suggestions

Lambrusco DOC: three types of Lambrusco di Modena

lambrusco 2
Written by EFW Staff

Lambrusco, taste of Emilia in the glass

Lambrusco praises to be the world’s most trusted sparkling red wine, really appreciated on the tables all over the world and strong suit of the wine producers of Emilia Romagna.

The soil of the plain in Emilia Romagna feeds grapes rich in mineral salts, with intense perfumes and the dry taste. Whereas the vineyards that follow the gentle shape of the hills on the south of Via Emilia produce grapes with lively and winy perfumes, well known for the light, airy and violet foam.

Emilia Romagna boasts 3 DOC Lambrusco wines, with a strong link with the diverse areas with unique characteristics that characterise great producers. In 1970, Lambrusco di Sorbara, Lambrusco Salamino di Santa Croce and Lambrusco Grasparossa di Castelvetro have obtained the European recognition of DOC products (Denominazione di Origine Controllata). Besides these three excellences, in 2009, the DOP Lambrusco di Modena has arrived.

Lambrusco di Sorbara

Sparkling wine produced with grapes cultivated in the province of Modena, treated in wineries that cultivate at least the 60% of Lambrusco di Sorbara and a maximum of 40% of Lambrusco Salamino. Salamino is used to fix and complete the organoleptic properties of the main vines, which grapes can have problems during the phase of development, something that can make the vinification difficult or reduce the production.

Organoleptic properties

Lambrusco di Sorbara stands out for its ruby red colour with possible violet shades, the foam is thick and the perlage is medium lasting.
Its perfume reminds red fruits and wild berries, together with cherries, quinces and possible shades of citrus and fresh almonds.
The taste is characterised by the presence of tannins that make it a well-structured, fresh and pleasant wine. In the mouth the fresh and acid notes are highlighted and make this wine more harmonious.

Lambrusco Salamino di Santa Croce

Also this type of Lambrusco is produced with different municipalities of the province of Modena, its strong taste is tied to the territory of Emilia thanks to its structure that foresees at least a 90% of vine of Lambrusco Salamino and a maximum of 10% of wine produced from other grapes of Lambrusco, Fortana and Ancellotta.

Organoleptic properties

Lambrusco di Salamino is popular for its lively and evanescent foam, violet and light. The colour is ruby red and lively.
In the nose it is intense, with winy perfumes and a characteristic fruity smell whereas in the mouth it is a joy for the palate, being a harmonious wine, sapid, sweet and pleasant. Perfect to be paired with savoury dishes of the traditional cuisine of Emilia Romagna.

Lambrusco Grasparossa di Castelvetro

The last Lambrusco DOC comes from Modena and it is produced with a minimum of 85% of Lambrusco Grasparossa with wines obtained by grapes from other Lambrusco wines, Fortana and Malbo Gentile.

Organoleptic properties

At a first glimpse, it is similar to Lambrusco Salamino di Santa Croce, characterised by the same ruby red with violet shades and a lively and evanescent foam.
In the nose it is pretty winy and perfumed with intense and clear perfumes.
In the palate it is pleasant, with a fresh body, harmonious and dry. The acidity that characterize it make this Lambrusco, perfect to clean the palate and pair structured dishes as meat, cured meats, first courses with sauce and fried food.

About the author

EFW Staff