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WSET Diploma D4 > Lambrusco > Flashcards

Lambrusco Flashcards

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1
Q

What is Lambrusco?

A
  • Mainly red
  • Tank fermented sparkling wine either spumante or frizzante
  • Made from Lambrusco family of grapes
  • Made in Emilia-Romagna
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2
Q

Describe a typical Lambrusco

A 
Pale pink - deep ruby
Strawberry, red cherry, red plum 
High acid
Med-med(+) tannin
Some RS
Acceptable - good (some VG)
Inexpensive - mid-priced
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3
Q

Describe the climate, topography and soils of Emilia-Romagna

A
  • Climate: warm and continental
  • Rainfall: adequate rainfall
  • Soil: Alluvial with mainly clay and silt which are highly fertile, may be prone to compaction
  • Topography: low hills up to 150m
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4
Q

What are the key climatic and disease hazards in Emilia-Romagna and how are they dealt with?

A
  1. Untimely rainfall - harvest
  2. Lack of rainfall - irrigation used if dry during critical points e.g. early growth
  3. Humidity from river plain
    - Canopy mngt, use of weather forecasts
    - Fungicide spraying
  4. Grapevine yellows - remove affected plants quickly, control vectors
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5
Q

What forms of training are commonly used and why?

A

Mostly cordon trained e.g. Sylvoz and Geneva Double Curtain

  1. Suited to high vigour of vines - fertile soils
  2. Allows mechanisation
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6
Q

What are the three most important grape varieties?

A
  1. Lambrusco Salamino
  2. Lambrusco Grasparossa
  3. Lambrusco di Sorbara
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7
Q

What does Lambrusco Salamino add?

A

Deep colour
Full-body
High acid
Fragrant

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8
Q

What does Lambrusco Grasparossa add?

A

Deep colour
Full-body
Med (+) tannin

Does best on clay and silt and mainly grown on hillsides

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9
Q

What does Lambrusco di Sorbara add?

A

Pale
Lighter bodied
Very high acid

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10
Q

Each of the main grape varieties has a related DOC. Name it and give the max yield allowed.

A

Lambrusco Salamino di Santa Croce DOC. Minimum 85% Salamino. 133 hL/ha

Lambrusco
Grasparossa di Castelvetro DOC. Minimum 85% Grasparossa. 126 hL/ha

Lambrusco
di Sorbara DOC. Min 60% di Sorbara. 126 hL/ha

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11
Q

Describe the Reggiano Lambrusco DOC and Lambrusco di Modena DOC

A
  • Lambrusco varieties within Reggio-Emilia. Max yield 126 hL/ha
  • Lambrusco varieties in around Modena, 161 hL/ha –> fruit concentration
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12
Q

Describe the winemaking process.

A
  • Maceration: 1-2 days on skins (short due to high levels of anthocyanins and desired to limit tannin extraction)
  • Ferment: low temps 18-20c –> primary fruit
  • Malo –> acidity
  • 2nd Ferment: most via tank method, 12-15c, two weeks for frizz and one month for spumante, stopped when desired pressure and sweetness reached
  • Maturation: none –> fruit
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13
Q

For which styles is dosage used / not used?

A

Drier styles - no dosage

Sweet styles - may have must or RCGM added

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14
Q

How does the winemaking process impact volume and price?

A

Suited to large vol, inexpensive wine

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15
Q

What other methods may be used to produce Lambrusco?

A
  • Traditional method

- Ancestral method

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16
Q

How else can wines made in the region be labelled?

A

IGT Emilia

17
Q

What’s the proportion of production is DOC vs IGT?

A

DOC - 25-30%

IGT - 70-75%

18
Q

Outline the different ABV requirements within the DOCs

A

Spumante - min 11%
Frizzante - 10.5%
Amabile/Dolce - 7% with potential ABV of 10.5%

19
Q

How are sweetness levels for frizzante and spumante Lambrusco labelled?

A

Spumante - EU categories Extra Brut, Brut, Dolce etc.

Frizzante - secco, abboccato, amabile (broader categories)

20
Q

Describe the structure of Lambrusco production

A

Most fruit vinified by co-ops or large private wineries

Large number of small growers - average size 3ha (which doubled since cf to 2000 as growers have sold and left industry)

21
Q

Where is Lambrusco sold?

A

33% domestically –> supermarkets and hosp, small amount via specialist retailers
66% export

22
Q

What is the common perception of Lambrusco and how has it gained it?

A
  • Common view: “cheap, red, frothy, sweet”
  • Due to large vols of poor quality exports
  • Lambrusco is not protected so low-qual wine-based drinks so it has been difficult to market HQ wines
23
Q

What is Cantine Riunite & CIV?

A
  • Italy’s largest wine producer by turnover - specialises in Lambrusco and Prosecco
  • Sells 50% of wine domestically mainly via retailers
  • Top export markets are UK, USA, Mexico, Germany and France
  • Lambrusco Amabile has been especially successful in US
  • Turnover up 50% between 2010-7 due to growth of sparkling wine

WSET Diploma D4 (18 decks)

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