11 Lambrusco Flashcards
Where is the Lambrusco region located?
mainly in the inland of Emilia (wester part of the Emilia-Romagna in central Italy close to the river Po
Which are the grape varieties allowed for Lambrusco?
- Lambrusco Salamino
- Lambrusco Grasparossa
- Lambrusco di Sorbara
Which sparkling styles are produced?
- spumante
- frizzante
Describe the style of a Lambrusco
- aromas of strawberry, red cherry and red plum
- medium to medium (+) tannins
- high acidity
- usually residual sugar
- pale pink to deep ruby colour
- mainly acceptable to good quality (a small number of very good examples)
- inexpensive to mid-priced quality
Describe the style of a Lambrusco
- aromas of strawberry, red cherry and red plum
- medium to medium (+) tannins
- high acidity
- usually residual sugar
- pale pink to deep ruby colour
- mainly acceptable to good quality (a small number of very good examples)
- inexpensive to mid-priced quality
Describe the climate conditions in the Lambrusco area
- warm and continental
- adequate rainfall (735mm)
- some threat of rain at harvest time
Which kind of soils are in the Lambrusco region?
alluvial (Schwemmland), predominantly clay and silt (good water-holding capacity but prone for compaction)
How try the growers to reduce the compaction in the vineyard?
by grassing the vineyard between the rows
Which are the training systems used in the Lambrusco region?
- cordon training (e.g. Sylvoz)
- Genova Double Curtain
Name the facts of Lambrusco Salamino
- fragrant (duftend), deep coloured, full bodied wines
- high acidity
- mostly blended with other Lambrusco varieties
Name the facts of Lambrusco Grasparossa
- dose the best on clay and slit
- only variety grown mainly on hillsides
- deep coloured, full-bodied wines
- medium (+) tannin
Name the facts of Lambrusco di Sorbara
- pale, lighter bodied wines
- high acidity
Name the production regulations in Lambrusco Salamino di Santa Croce DOC
- minimum of 85% Lambrusco Salamino
- maximum yield 133hl/ha
Name the production regulations in Lambrusco Grasparossa di Castelvetro DOC
- minimum of 85% Lambrusco Grasparossa
- maximum yield of 126hl/ha
Name the production regulations in Lambrusco di Sorbara DOC
- minimum of 85% Lambrusco di Sorbara
- maximum yield of 126hl/ha
Name the production regulations of Reggiano DOC (Reggiano Lambrusco DOC)
- maximum yield 126hl/ha
- located in the Reggio-Emilia
Name the production regulations of Modena DOC (Lambrusco di Modena DOC)
- maximum yield 161hl/ha (lead to low level fruit concentration)
- located in the province of Modena
Describe the production process of Lambrusco
- maceration on the skin for only 1-2 days due to the high anthocyanins levels of the grape and low required tannin levels
- 3-4 days for more structured, fuller bodied wines (typically Lambrusco Grasparossa)
- first fermentation at low temperatures (18-20°C) to retain primary fruit aromas
- MLC is, unusually for red wines, blocked to preserve high acidity
- second fermentation at low temperatures (12-15°C) in the tank
- two weeks duration for frizzante and 4 weeks for spumante
- no further maturation on the lees to preserve the primary aromas
- no dosage for dryer wines (zero dosage to Brut)
- stopped fermentation or usage of RCGM for sweet wines
- production process enables large volumes
- traditional method wines are also made
- undisgorged bottle-fermented (ancestral method)
How can the spumante and frizzante Lambrusco wine called, if the DOC is not used?
IGT Emilia
How is the split between spumante DOC and IGT?
- 25-30% DOC
- 70-75% IGT
Which are the minimum alcohol levels for spumante and frizzante in the DOC?
- spumante: minimum of 11% abv.
- frizzante: minimum of 10,5% abv.
Which is the minimum alcohol level of “amiable or dolce” styles?
- minimum of 7% abv.
- minimum potential alcohol of 10,5-11% abv.
Which are the labeling terms and sweetness levels for spumante and frizzante?
- spumante is labeled according the EU standard category for sparkling wined
- frizzante have less sweetness categories (secco/asciutto, abboccato, amabile)
- each category include a range of sweetness levels
Which is the average size of the properties?
less than three ha
How is of most of the growers produced?
growers take their fruits to a co-operative or large private winery
How is the sales split?
- 1/3 is sold in Italy
- 2/3 are exported
Where is the wine sold in Italy?
- inexpensive wine is typically sold in supermarkets and the hospitality sector
- a small amount with higher quality is sold in specialized wine shops
Why dose Lambrusco has such a bad reputation?
- due to the export of large volume of inexpensive, poor quality, red, sweet wine in the past
- Lambrusco is a not protected name and this poor quality wine can still be produced and sold
