11. Lambrusco Flashcards
What is Lambrusco?
The mainly red, made by the tank method, spumante or frizzante wines made from the family of Lambrusco varieties principally in Emilia-Romagna in central Italy and situated close to the River Po.
What are the appearance, aroma, flavor, quality and cost levels of Lambrusco?
Strawberry, red cherry, red plum fruit Medium to medium + tannins High acidity Residual sugar Color ranges from pale pink to deep ruby Mainly acceptable to good quality, some very good Inexpensive to mid-priced
What is the primary region where Lambrusco varietals are grown?
The former region of Emilia which is now the western part of the current region, Emilia-Romagna.
What is the climate of Emilia-Romagna?
Warm and continental with adequate rainfall for grape growing, though with some threat of rain at harvest time.
What are the soils of Emilia-Romagna and how do they impact grape growing?
Alluvial, primarily clay and silt - good water-holding capacity but prone to compaction.
How is compaction reduced in the vineyards?
Most vineyards are grassed between rows to allow access by machines in wet periods and reduce compaction
What are the most common forms of vine training for Lambrusco?
Cordon-trained and Geneva Double Curtain - suitable for high vigour vines and allowing for full mechanization
Why has spraying historically been necessary in Emilia-Romagna and how are they reducing it?
Humidity on the river makes it necessary to prevent against fungal diseases. It has been reduced through sustainable viticulture (better canopy management, close monitoring of weather forecast to anticipate problems and acting preventatively)
What is the primary pest threat in Emilia-Romagna? How is this addressed?
Grapevine Yellows - tackled by rapid removal of affected plants and by controlling the vectors
Identify the primary Lambrusco varieties and the flavor profiles of each?
- Lambrusco Salamino - fragrant, deep-colored, full-bodied with high acidity, mostly blended with other varietals
- Lambrusco Grasparossa - deep coloured, full-bodied with medium (+) tannins
- Lambrusco di Sorbara - lighter bodied with high acidity
What is the name of the primary DOC for each one of the 3 Lambrusco varietals, and what percent of the varietal must be included to label it by the DOC name?
Lambrusco Salamino di Santa Croce DOC - 85%
Lambrusco Grasparossa di Castelvetro DOC - 85%
Lambrusco di Sorbara DOC - 60%
What 2 DOCs are not named after Lambrusco varietals?
Reggiano Lambrusco (Reggiano DOC) Lambrusco di Modena DOC (Modena DOC)
What is typical skin maceration wines for Lambrusco wines?
1-2 days - varieties have high levels of anthocyanins
For more full-bodied wines (typically from Lambrusco Grasparossa) can be 3-4 days
Describe winemaking techniques for Lambrusco wines
- First fermentation at low temp for red wines (64-68F) to retain primary fruit aromas
- Malolactic conversion blocked to preserve high acidity
- Majority made by tank method.
- Second fermentation at low temp (54-59F) typically takes 2 weeks for frizzante and one month for spumante
- No maturation on lees - preserve primary fruit character
- No dosage of dryer styles
- Sweet wines either have fermentation stopped at desired sweetness and/or sweetened with must or RCGM
How are wines labeled if they don’t meet the requirements of a DOC? What percent of spumante wines does this account for?
IGT Emilia. For spumante wines, DOC wines make up 25-30% of the production and the rest is IGT.
