Lambrusco

Question 1

Three Provinces

Answer 1

Modena - only one in unit 5
Reggio Emilia
Parma
– Emilia-Romagna

Question 2

DOCs in Modena

Answer 2

Lambrusco di Salamino di Santa Croce
Lambrusco di Sorbara
Lambrusco di Grasparossa di Castelvetro
- DOC in 1970
Lambrusco di Modena
- DOC in 2009

Question 3

Lambrusco di Modena

Answer 3

covers 33 communes
all clones permitted
85% required
15% other local varieties

Question 4

Plural of Lambrusco

Answer 4

Lambruschi

Question 5

Climate

Answer 5

Warm Continental
hot summers
cold winters
Po River moderates
- add humidity

Question 6

Soils

Answer 6

Po Valley
- alluvial soils of sand and silt
Hillside
- clay, sandstone, limestone

Question 7

Sourcing of Lambrusco di Modena DOC

Answer 7

sourced from flat, fertile Po Valley

Question 8

Sourcing of Lambrusco di Salamino di Santa Croce DOC

Answer 8

around town of Carpi

sand, clay

Question 9

Sourcing of Lambrusco di Sorbara DOC

Answer 9

between Secchia and Panaro rivers
sandy, loose, permiable
in south, clay and sand

Question 10

Lambrusco di Grasparossa di Castelvetro DOC

Answer 10

foothills of Apennine mountains

two zones, upland, lowland

Question 11

Viticulture , Training

Answer 11

trellised and pruned to tradition
cordon older
guyot newer

Question 12

Vinification

Answer 12

70L / 100kg
traditional and tank method allowed
- 95% tank
min. alc. 10.5 - 11%
lower temps. to capture aroma
second usually in tank, with top using traditional

Question 13

Maturation, Finishing, Styles

Answer 13

bottled 30 days after second ferm.
bottled in glass, in province, with mushroom cork
stabilised and sweeted with RCGM from region

Question 14

Lambrusco Salamino

Answer 14

widely planted
most body, highest alc.
deep color
aromatic
high acid

Question 15

Lambrusco Sorbara

Answer 15

deep color
high acid
less tannin than others

Question 16

Lambrusco Grasparossa

Answer 16

high alc.
full body
good color
high acid
often used on it's own
considered highest quality