Lambrusco Flashcards
Lambrusco
General info
- traditionally Tank method / now Tank, Traditional and Ancestral method
- Emilia-Romagna, between the River Po and foothills of the northern Appennines, close to Bologna
- Modena is at the centre of the production zone
- violet, rose aromas / strawberry, red cherry, red plum flavours / med to med+ tannins / high acidity / often residual sugar / most are *frizzante *
- pink to deep ruby colour
- acceptable to good quality / small amount of very good examples
- inexpensive to mid-priced = due to reputation of poor quality
Lambrusco
Growing enviroment
- large area on the plain + low hills (200m)
- 8600ha
- warm, semi-continental climate / adeguate rainfall
- late ripening variety = rain at harvest can be an issue
- irrigation can be used
- Alluvial soils (clay, silt) = good water-holding capacity / prone to compaction = grass between rows to reduce compaction and allow machinery in wet periods
- high soil fertility = very high yields
- humidy if the riuver plain = regular preventing sopraying against fungal disease is a necessity (now reduced through sustainable viticolture)
- Grapevine yellows is an increasing threat (rapid removal of affected plants)
Lambrusco
Grape varieties and denominations
Lambrusco Salamino:
- most winedly planted (used in several DOC)
- fragrant, deeply coloured, full-bodied wines / med+ tannins / high acidity
- often blended with other varieties
- Lambrusco Salamino di Santa Croce DOC
- north of Modena / closest denomination to the RIver Po
- min 85% of this variety
- Max yield of 133hL/ha
Lambrusco Grasparossa:
- does best on clay and silt
- only variety mainly grown on hillsides
- deep coloured / full bodied / high tannins
- Lambrusco Grasparossa di Castelvetro DOC
- South of Modena / furthest away from the River Po
- min 85% of this variety
- Max yield of 126hL/ha
Lambrusco di Sorbara:
- pale / lighter bodied / med+ tannins / high acidity
- some examples ,ade using traditional or ancestral method = dry and off-dry wines available
- Lambrusco di Sorbara DOC
- around and north of Modena
- min 60% of this variety
- Max yield of 126hL/ha
Other DOC’s:
- Reggiano DOC (126hL/ha)
- Modena DOC (161hL/ha)
- IGT Emilia/dell’Emilia (232hL/ha)
Lambrusco
Winemaking
- Labrusco = high levles of Anthocyanins
- short skin maceration of 1-2 days = limit the tannin extraction (depends on the variety: Sorbara = 24h / Salamino = 3 days / Grasparossa = 3-4 days, fuller body)
- Fermentation off skins / low temp 1st fermentation to retain primary fruit aromas / MALO prevented to retain acidity
- Stabilised fresh juice or base wine may be stored at 0C and vinified during the year according to demand to preserve freshness
- Tank method for the majority of wines
- Low temp 2nd fermentation (12-15C) (2 weeks for frizzante and 1 months for Spumante
- no further maturation on Lees / no dosage of dryier styles / fermentation stopped or addition of RCGM for sweet styles
- quick + inexpensive production process
- Some traditional method (especially Lambrusco di Sorbara) / Also Ancestral method (undisgorged bottle-fermented wines)
Lambrusco
Wine law & Business
- min 11% abv for spumante / min 10.5% for frizzante
- amabile and dolce style = 7% abv
- Spumante labelled according to EU regulations
- Frizzante sweetness categories: secco/asciutto, abboccato, amabile, dolce
- small average vineyard size / most fruit sold by growers to co-operatives / 95% of fruit is vinified by co-operatives or larger wineries
- around 200 millions bottles produced / 20% is DOC (mainly sold in italy ) / 80% IGT (mainly exported)
- Majority of sales in supermarkets and hospitality sector
- Bad reputation due to high level of poor-quality wines exported in the past
- Consorzio Tutela Lambrusco = a new single consortium replacing the separate provincial consortiums / founded in 2021 / promote higher quality Lambrusco
