Lambrusco

Question 1

Lambrusco Overview

Answer 1

• mainly red
• made by tank method
• can be Spumante or Frizzante
• made from the family of Lambrusco varieties principally in Emilia-Romagna in central Italy, close to the River Po

Question 2

Lambrusco Growing Environment

Answer 2

• inland Emilia-Romagna with low hills around 150m of altitude
• warm continental climate with adequate rainfall
• soils are alluvial, predominantly clay and silt with good water holding capacity but prone to compaction
• high fertility soils + high vigor variety = high yields
• vines are cordon or Geneva Double Curtain trained which makes full mechanization possible
• Humidity on the River Po plain makes spraying a necessity
• Grapevine yellows have been an increasing threat in recent years

Question 3

3 main Lambrusco Varieties

Answer 3

1. Lambrusco Salamino
2. Lambrusco Grasparossa
3. Lambrusco di Sorbara

Question 4

Lambrusco Salamino

Answer 4

• most widely planted
• fragrant, deep-colored, full-bodied wines with high acid
• mostly blended with other Lambrusco varieties
• DOC Lambrusco Salamino di Santa Croce requires min 85% L.Salamino with max yield of 133 hL/ha

Question 5

Lambrusco Grasparossa

Answer 5

• does best on clay and silt
• the only variety to be grown on the hillsides
• deep-colored, full-bodied wine with medium+ tannins
• DOC Lambrusco di Castelvetro requires min 85% L.Grasparossa with max yield of 126 hL/ha

Question 6

Lambrusco di Sorbara

Answer 6

• paler, lighter bodied wines with high acidity

- Lambrusco di Sorbara DOC requires a minimum 60% of L.Sorbara with max yield of 126 hL/ha

Question 7

Reggiano Lambrusco (Reggiano DOC)

Answer 7

• made with Lambrusco varieties within a delimited area in the province of Reggio-Emilia
• max yields of 126 hL/ha

Question 8

Lambrusco di Modena DOC (Modena DOC)

Answer 8

• made with Lambrusco varieties within a delimited area in the province of Modena
• max yields of 161 hL/ha
• these higher yields can lead to low levels of fruit concentration

Question 9

Lambrusco Winemaking

Answer 9

• most maceration lasts only 1-2 days on the skins as Lambrusco varieties have high levels of anthocyanins (also restricts the amount of tannin extracted)
• fuller-bodied wines like L.Grasparossa are kept on skins for 3-4 days
• First fermentation at low temperatures of 64-68F to retain primary aromas
• MLF blocked to preserve high acidity
• Second fermentation at low temperatures takes 2 weeks for Frizzante (min 10.5% abv) and 4 weeks for Spumante (in 11% abv)
• no dosage for dryer styles
• for sweeter styles, either fermentation is stopped or must and/or RCGM added

Question 10

Wine Business

Answer 10

• average size of properties is very small
• most growers take their fruit to be vinified at coops or larger wineries
• 1/3 sold in Italy, 2/3 exported