Lambrusco Flashcards

1
Q

Describe Lambrusco

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

A
  • 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
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2
Q

What are the 3 important Lambrusco varieties?

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

How long do most wines macerate on skins? Why?

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

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

A
  • 18-20C primary
  • 12-15C secondary
  • Two weeks for frizzante and one month for spumante
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5
Q

Are wines matured on lees?

A

No. Aim is to preserve primary fruits.

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6
Q

How are sweet wines made?

A
  • No dosage in dryer (zero dosage - Brut)
  • Sweet wines have fermentation stopped or must/RCGM blended.
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7
Q

Other than tank fermented, how else are wines made?

A

Some traditional method, some undisgorged (ancestral) method

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8
Q

What are the requirements for

Lambrusco Salamino di Santa Croce DOC?

A

Minimum 85% of grapes are Lambrusco Salamino

Max Yields 133 hL/ha

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9
Q

What are the requirements for
Lambrusco Grasparossa di Castelvetro DOC?

A

Minimum 85% Lambrusco Grasparossa grapes

max yields 126 hL/ha

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10
Q

What are the requirements for

Lambrusco di Sorbara DOC?

A

Minimum 60% of the grapes are Lambrusco di Sorbara

max yields 126 hL/ha

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11
Q

What are the requirements for

Reggiano Lambrusco DOC / Reggiano DOC? (2)

A

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

Max yields are 126 hL/ha

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12
Q

What are the requirements for

Lambrusco di Modena DOC / Modena DOC? (2)

A

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

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13
Q

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

A

1/3 sold in Italy and 2/3 exported

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14
Q

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

A

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

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15
Q

Describe the growing environment for Lambrusco

A
  • 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
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16
Q

What is the most widely planted Lambrusco variety?

A

Lambrusco Salamino

17
Q

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

A
  • 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)