7. Lambrusco

Question 1

What is the main production method for Lambrusco?

Answer 1

Tank

Question 2

What level of effervescence does Lambrusco need to be?

Answer 2

Frizzante (1-2.5 bar) or Spumante (min 3 bar)

Question 3

Where is Lambrusco made?

Answer 3

In the Emilia-Romagna region in central Italy, close to the river Po.
Mainly in the former region Emilia in the west.

Question 4

Describe the typical characteristics of Lambrusco.

Answer 4

Strawberry, red cherry, red plum.
Pale pink to deep ruby
Med to med+ tannin
High acid
Some RS
Acceptable to good quality
Inexpensive to mid-priced

Question 5

Describe the geography of the region

Answer 5

Low hills at around 150m.

Question 6

What is the climate like?

Answer 6

Warm and continental.
Adequate rainfall, possibly threatening at harvest time.
Irrigation is used when critical.

Question 7

What are the soils like?

Answer 7

Alluvial - clay and silt.

Good water holding capacity but prone to compaction.

Question 8

What kind of training systems are used and why?

Answer 8

Cordon trained (Sylvoz) or Geneva double curtain - the soil and variety and climate combo leads to high vigour, these are suitable for that, plus mechanisation

Question 9

What are the most common threats in Lambrusco?

Answer 9

Grapevine yellows
Fungal disease (from humidity/proximity to the river)

Question 10

What are the three most important Lambrusco varieties and their associated DOCs?

Answer 10

1. Lambrusco Salamino - Lambrusco Salamino di Santa Croce
2. Lambursco Grasparossa - Lambrusco Grasparossa di Castelvetro
3. Lambrusco di Sorbara - Lambrusco di Sorbara

Question 11

Describe the typical characteristics of Lambrusco Salamino and the requirements for Lambrusco Salamino di Santa Croce DOC

Answer 11

1. Most widely planted
2. Fragrant, deep-coloured, full-bodied, high acid
3. Mostly blended.
   Lambrusco Salamino di Santa Croce must be 85% this variety and max yield of 133hL/ha

Question 12

Describe the typical characteristics of Lambrusco Grasparossa and the requirements for Lambrusco Grasparossa di Castevetro DOC

Answer 12

1. Best on clay and silt.
2. Mainly on hillsides
3. Deep-coloured, full-bodied, med+ tannin
   Minimum 85% of this variety and 126hL/ha

Question 13

Describe the typical characteristics of Lambrusco di Sorbara and the requirements for Lambrusco di Sorbara DOC

Answer 13

1. Pale, light-bodied, high acid

Minimum 60% of this variety and max yields of 126hL/ha

Question 14

What are the other two less important DOCs and what are their regulations?

Answer 14

Reggiano and Modena.
Must be made within the delimited area of their provinces, and for Reggiano max yield is 126hL/ha and for Modena it is 161hL/ha

Question 15

How long are grapes macerated on skins? Why?

Answer 15

Typically 1-2 days. The varieties have high levels of anthocyanins so colour extraction is not difficult. It will also restrict tannin extraction.
Can be 3-4 for fuller bodied styles typically from Gasparossa

Question 16

What is the primary fermentation temperature?

Answer 16

18-20C - low for red wine. Keeps primary fruit.

Question 17

MLF?

Answer 17

Blocked - to retain acidity

Question 18

What is the secondary fermentation temperature?

Answer 18

Cooler still - 12-15C

Question 19

How long does secondary fermentation take?

Answer 19

Frizzante - 2 weeks

Spumante - 4 weeks

Question 20

How are the varying sweetness levels achieved?

Answer 20

Zero Dosage and Brut have no dosage added.

Sweeter styles will either be halted fermentation to keep RS, or blended with must or RCGM.

Question 21

What other labelling options are there outside of the DOCs? What percentage is labelled this way?

Answer 21

IGT Emilia

Makes up 70-75% of spumante wines

Question 22

What are the ABV regulations for the DOCs?

Answer 22

Spumante - minimum 11%
Frizzante - minimum 10.5%
Amabile or Dolce - minimum 7%, but potential alc of 10.5-11%

Question 23

What are the sweetness categories for Lambrusco?

Answer 23

Spumante - standard EU categories

Frizzante - Secco/asciutto, abboccato, amabile)

Question 24

Describe the grower/producer relationship

Answer 24

Average property size remains small, most sell their fruit to co-ops or larger wineries

Question 25

What is the domestic to international consumption ratio like?

Answer 25

1/3 domestic 2/3 international.

Question 26

What are the weaknesses of Lambrusco in the market?

Answer 26

It has an inexpensive, sweet frothy red reputation that isn’t going away.
Lambrusco is not a protected name, so there have been poor quality substitutes made and labelled as Lambrusco, bringing down overall quality.