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WSET 4: D4 - Sparkling Wines > 11 Lambrusco > Flashcards

11 Lambrusco Flashcards

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1
Q

Where is the Lambrusco region located?

A

mainly in the inland of Emilia (wester part of the Emilia-Romagna in central Italy close to the river Po

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2
Q

Which are the grape varieties allowed for Lambrusco?

A
  • Lambrusco Salamino
  • Lambrusco Grasparossa
  • Lambrusco di Sorbara
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3
Q

Which sparkling styles are produced?

A
  • spumante

- frizzante

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4
Q

Describe the style of a Lambrusco

A
  • 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
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5
Q

Describe the style of a Lambrusco

A
  • 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
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6
Q

Describe the climate conditions in the Lambrusco area

A
  • warm and continental
  • adequate rainfall (735mm)
  • some threat of rain at harvest time
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7
Q

Which kind of soils are in the Lambrusco region?

A

alluvial (Schwemmland), predominantly clay and silt (good water-holding capacity but prone for compaction)

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8
Q

How try the growers to reduce the compaction in the vineyard?

A

by grassing the vineyard between the rows

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9
Q

Which are the training systems used in the Lambrusco region?

A
  • cordon training (e.g. Sylvoz)

- Genova Double Curtain

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10
Q

Name the facts of Lambrusco Salamino

A
  • fragrant (duftend), deep coloured, full bodied wines
  • high acidity
  • mostly blended with other Lambrusco varieties
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11
Q

Name the facts of Lambrusco Grasparossa

A
  • dose the best on clay and slit
  • only variety grown mainly on hillsides
  • deep coloured, full-bodied wines
  • medium (+) tannin
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12
Q

Name the facts of Lambrusco di Sorbara

A
  • pale, lighter bodied wines

- high acidity

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13
Q

Name the production regulations in Lambrusco Salamino di Santa Croce DOC

A
  • minimum of 85% Lambrusco Salamino

- maximum yield 133hl/ha

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14
Q

Name the production regulations in Lambrusco Grasparossa di Castelvetro DOC

A
  • minimum of 85% Lambrusco Grasparossa

- maximum yield of 126hl/ha

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15
Q

Name the production regulations in Lambrusco di Sorbara DOC

A
  • minimum of 85% Lambrusco di Sorbara

- maximum yield of 126hl/ha

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16
Q

Name the production regulations of Reggiano DOC (Reggiano Lambrusco DOC)

A
  • maximum yield 126hl/ha

- located in the Reggio-Emilia

17
Q

Name the production regulations of Modena DOC (Lambrusco di Modena DOC)

A
  • maximum yield 161hl/ha (lead to low level fruit concentration)
  • located in the province of Modena
18
Q

Describe the production process of Lambrusco

A
  • 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)
19
Q

How can the spumante and frizzante Lambrusco wine called, if the DOC is not used?

A

IGT Emilia

20
Q

How is the split between spumante DOC and IGT?

A
  • 25-30% DOC

- 70-75% IGT

21
Q

Which are the minimum alcohol levels for spumante and frizzante in the DOC?

A
  • spumante: minimum of 11% abv.

- frizzante: minimum of 10,5% abv.

22
Q

Which is the minimum alcohol level of “amiable or dolce” styles?

A
  • minimum of 7% abv.

- minimum potential alcohol of 10,5-11% abv.

23
Q

Which are the labeling terms and sweetness levels for spumante and frizzante?

A
  • 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
24
Q

Which is the average size of the properties?

A

less than three ha

25
Q

How is of most of the growers produced?

A

growers take their fruits to a co-operative or large private winery

26
Q

How is the sales split?

A
  • 1/3 is sold in Italy

- 2/3 are exported

27
Q

Where is the wine sold in Italy?

A
  • inexpensive wine is typically sold in supermarkets and the hospitality sector
  • a small amount with higher quality is sold in specialized wine shops
28
Q

Why dose Lambrusco has such a bad reputation?

A
  • 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

WSET 4: D4 - Sparkling Wines (21 decks)

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