Lambrusco

Question 1

Hierarchy of the DOC’s (+ soil types and permitted blends)

Answer 1

Lambrusco di Modena DOC (2009)

• wide area, covering 33 communes
• flat, fertile, Po Valley
• all clones of Lambrusco are permitted
• min 85% Lambrusco varieties
• max 15% local varieties
• less color and structure, more fruity and fragrance

Lambrusco di Salamino di Santa Croce DOC (1970)

• sand and clay soils
• min 90% Lambrusco Salamino clone (workhorse clone)
• simple, but elegant, slightly more structure and concentration

Lambrusco di Sorbara DOC (1970)

• between Secchia and Panaro rivers, sandy loose, permeable soil; more clay and sand in hilly south
• min 60% Lambrusco Sobara clone
• max 40% Lambrisco Salamino only
• fruity, fragrant, dry

Lambrusco di Grasparossa de Castelvetro DOC (1970)

• foothills of Apennine mtns
• • upland zone: infertile marl (limeston/clay) soils
• • lower hill zone: silt deposits and sand over gravel, vines 150-400m
• min 85% Lambrusco Grasparossa
• max 15% local varieties
• deeply colored, firms tannins, crisp acidity, rich body
• black forest fruits, herbs, black pepper

Question 2

Location

Answer 2

Emilia-Romagna

Modena Province

Question 3

Climate

Answer 3

• warm continental
• cold winters, hot summers
• Po River moderates climate, causes some humidity

Question 4

Vineyard

Answer 4

• Training, trellising, and pruning is to local tradition
• • mainly cordon, newer plantings guyot
• 9.5% min potential abv

Po River Valley

• alluvial soils (sand and silt)
• Lambrusco has less color and structure, more fruit and fragrance
• ideal for wines meant to be drunk young

Hillside Vineyards

• clay-dominated soils with sandstone and limestone depending on region
• more color and structure (acid/tannin), less fruit and fragrance
• wines can age and develop in bottle, often fermented with traditional method

Question 5

Winery

Answer 5

Vinification

• max juice yield 70L/100kg of grapes (not to exceed 80L)
• traditional and tank method allowed (95% tank)
• min abv 10.5% (Frizzante) - 11% (Spumante)
• First fermentation
• • 4-7 days
• • 17-23C
• • fresh fruity aroma, small amounts of tannin
• Second Fermentation
• • selected yeast, tank or traditional

Maturation, Finishing

• bottled 30 days after 2nd ferm
• must be bottled in glass within province of production with traditional mushroom cork
• Stabilized and sweetened with RCGM from region

Question 6

Styles

Answer 6

Spumante or Frizzante
Rosso or Rosato
Secco, Semi-Secco, Amabile, or Dolce

Question 7

Market Structure

Answer 7

1980’s

• top 5 of 6 imported wines to US were Lambrusco
• Cantina Riunite #1 brand selling over 11 million cases
• 1985 anti-freeze crisis

Recently

• regaining quality reputation, especially from traditional method, single estate wines
• large cooperatives (cantinas) account for vast majority of production

Question 8

Top companies (based on volume)

Answer 8

• Cantina Riunite
• Cantina di Carpi e Sobara
• Chiarli
• Cavicchiole
• C.A.V.I.R.