Lambrusco

Question 1

Describe Lambrusco

(colour, method, location, aromas, tannins, acidity, sweetness, quality, price)

Answer 1

• Mainly red
• Tank method
• Principally made in Emilia-Romanga
• Strawberry, red cherry, red plum fruit
• Medium-Medium(+) tannins
• High acidity
• Usually with RS
• Acceptable to good, some very good
• Inexpensive to mid price

Question 2

What are the 3 important Lambrusco varieties?

Answer 2

• Lambrusco Salamino
• Lambrusco Grasparossa
• Lambrusco di Sorbara

Question 3

How long do most wines macerate on skins? Why?

Answer 3

• 1-2 days.
• The varieties have high levels of anthocyanins.
• Most structured wines from Grasparossa must be kept on skins for 3-4 days

Question 4

What is the primary/secondary fermentation temperatures? How long is the secondary fermentation?

Answer 4

• 18-20C primary
• 12-15C secondary
• Two weeks for frizzante and one month for spumante

Question 5

Are wines matured on lees?

Answer 5

No. Aim is to preserve primary fruits.

Question 6

How are sweet wines made?

Answer 6

• No dosage in dryer (zero dosage - Brut)
• Sweet wines have fermentation stopped or must/RCGM blended.

Question 7

Other than tank fermented, how else are wines made?

Answer 7

Some traditional method, some undisgorged (ancestral) method

Question 8

What are the requirements for

Lambrusco Salamino di Santa Croce DOC?

Answer 8

Minimum 85% of grapes are Lambrusco Salamino

Max Yields 133 hL/ha

Question 9

What are the requirements for
Lambrusco Grasparossa di Castelvetro DOC?

Answer 9

Minimum 85% Lambrusco Grasparossa grapes

max yields 126 hL/ha

Question 10

What are the requirements for

Lambrusco di Sorbara DOC?

Answer 10

Minimum 60% of the grapes are Lambrusco di Sorbara

max yields 126 hL/ha

Question 11

What are the requirements for

Reggiano Lambrusco DOC / Reggiano DOC? (2)

Answer 11

Made with Lambrusco grape varieties from within a delimited area in Reggio-Emilia

Max yields are 126 hL/ha

Question 12

What are the requirements for

Lambrusco di Modena DOC / Modena DOC? (2)

Answer 12

Made with Lambrusco grape varieties grown in the province of Modena

High yields permitted (161hL/ha) and therefore lead to low levels of fruit concentration

Question 13

How much Lambrusco is sold in Italy and how much exported?

Answer 13

1/3 sold in Italy and 2/3 exported

Question 14

Why does Lambrusco wines struggle with a poor image? (2)

Answer 14

Poor quality wines being exported in large volumes in the past

“Lambrusco” on its own is not a protected name and as a result it still possible to produce and sell inexpensive, low alcohol “wine related” drinks and call them Lambrusco and therefore it is difficult to promote Lambrusco as high quality wine

Question 15

Describe the growing environment for Lambrusco

Answer 15

• climate is warm and continental
• adequate rainfall (735mm) but with threat of rain at harvest
• low hills around 150 metres of altitude
• soils are alluvial –mostly clay and silt with good water holding capacity but prone to compaction
• high fertility soils along with varieties grown lead to very high yields
• Fungal diseases are an issue due to humidity on the river plain

Question 16

What is the most widely planted Lambrusco variety?

Answer 16

Lambrusco Salamino

Question 17

Name two ways the fermentation process for Lambrucsco is unusual for a red wine?

Answer 17

• The first fermentation is at 18 C which is notably cool for a red wine (as comparison, 18C is the same temp for first fermentation of Prosecco too)
• MLC is blocked to retain acidity which is also unusual for a red wine (MLC is also blocked for Prosecco)