Lambrusco

Question 1

Question 2

What is the sparkling wine method is used to make Lambrusco wine?

Answer 2

The Tank Method, The Charmat Method, The Martinotti Method

Question 3

What region of Italy is responsible for Lambrusco production?

Answer 3

Emilia-Romagna

Question 4

Lambrusco has two distinct styles of effervescence, what are the two styles?

Answer 4

Frizzante (Lightly Sparkling) & Spumante (Fully Sparkling)

Question 5

If a wine is labeled Frizzante, how many atmospheres of pressure are typically in the bottle?

Answer 5

1.00-2.50 Atmospheres of Pressure

Question 6

If a wine is labeled Spumante, how many atmospheres of pressure are typically in the bottle?

Answer 6

Minimum of 3 Atmospheres of Pressure. Typically 3-6

Question 7

What is the river in Emilia-Romagna that influences grape growing in the region?

Answer 7

The River Po

Question 8

What is the climate in Emilia-Romagna?

Answer 8

Warm & Continental

Question 9

What is the predominant soil composite in Emilia-Romagna?

Answer 9

Alluvial, predominantly Clay & Silt

Question 10

What is the fertility level of soils in Emilia-Romagna?

Answer 10

High. This leads to VERY high yields.

Question 11

What are the typical training styles for vines planted in Emilia-Romagna in regards to Lambrusco production? (2) Why?

Answer 11

Cordon Trained (Sylvoz) & Geneva Double Curtain.
These training styles are ideal for high vigor vines, and allow for full mechanization.

Question 12

What are the three most important Lambrusco varietals? (3)

Answer 12

Lambrusco Salamino, Lambrusco Grasparossa, and Lambrusco di Sorbara

Question 13

Lambrusco Salamino:

Answer 13

Most widely planted sub-varietal. LS Produces fragrant, deep colored, full-bodied wines with high acidity & is typically blended with other Lambrusco varieties.

Question 14

Lambrusco Grasparossa:

Answer 14

Best grown on clay & silt. LG produces deep colored, full bodied wine with medium (+) tannins.

Question 15

Lambrusco di Sorbara:

Answer 15

This variety makes pale, lighter bodied wines with high acidity.

Question 16

All Lambrusco DOC’s permits VERY high yields, what is the standard hL/ha production volume?

Answer 16

126 hL/ha

Question 17

Wine Making for Lambrusco 1:

Answer 17

Short maceration (1-2 days). Lambrusco varietals tend to have high anthocyanin content. This also helps to restrict the amount of tannin extracted. For fuller bodied wines, Lambrusco Grasparossa is typically used, and the musts are kept on the skins for 3-4 days. MLF IS TYPICALLY BLOCKED FOR LAMBRUSCO (extremely rate for red wines)!

Question 18

Wine Making for Lambrusco 2:

Answer 18

The majority of wines are made by the tank method. Second fermentation typically takes two weeks for Frizzante wines, and one month for Spumante (54-59F to retain primary fruit character). There is no further maturation on the lees to preserve primary fruit character as opposed to autolytic notes. Drier styles require no dosage (Brute Nature-Brute). Sweeter styles either have fermentation arrested early to keep some residual sugar in the wine, or are sweetened with RCGM. This production styles enables large volumes of wine to be made and released relatively quickly.

Question 19

Besides the tank method, what are other approved way to make Lambrusco sparkling?

Answer 19

The Traditional Method & The Ancestral Method.

Question 20

What are the require minimum alcohol levels for Frizzante sparkling wine?

Answer 20

10.5%

Question 21

What are the required minimum alcohol levels for Spumante wine?

Answer 21

11.5%

Question 22

Spumante wines are labelled according to the EU standard categories, how are frizzante wines labelled?

Answer 22

With their own labeling system: secco, abboccato, amabile

Question 23

What is the average size of vineyard holdings in the Lambrusco region?

Answer 23

Small, less then 3ha.

Question 24

How do most small Lambrusco growers make wines in Emilia-Romagna?

Answer 24

Through Co-operatives

Question 25

What percent of Lambrusco is sold domestically? What percent is exported?

Answer 25

1/3rd sold domestically. 2/3rds are sold internationally.

Question 26

Lambrusco has long suffered with its international image. What is the main contributing factor that is holding Lambrusco back on the world stage?

Answer 26

‘Lambrusco’ on its own is not a protected name. As a result, it is still possible to produce and sell inexpensive, low alcohol, wine-related drinks as Lambrusco, which has made it difficult to promote Lambrusco as a high-quality wine.

Question 27

What wine company in Italy is both the leading producer of Prosecco wines AND Lambrusco wines?

Answer 27

Cantine Riunite (1950). Their sales are almost evenly split. 50% domestic sales, 50% export sales.