Lambrusco

Question 1

What is the typical style of Lambrusco wines?

Answer 1

Sparkling or semi-sparkling red wines with some residual sugar

Question 2

What are the character and quality level of Lambrusco wines?

Answer 2

Some residual sugar

High acidity

Medium to Medium (+) tannins

Aromas of strawberry

Acceptable to Good quality

Question 3

Where is Lambrusco produced?

Answer 3

Mostly around Modena in Emilia-Romagna

Question 4

Describe the terroir in Emilia-Romagna where Lambrusco is produced.

Answer 4

A warm, continental climate with 735mm rainfall and low hills (around 150m)

Alluvial soils predominantly made of clay and silt with high nutritional value

Question 5

What climatic threat is a risk during harvest time for Lambrusco in Emilia-Romagna?

Answer 5

Rain

Question 6

What type of soil is prevalent in the Lambrusco growing area of Emilia-Romagna? How good are they at retaining water?

Answer 6

Alluvial soils made mostly of clay and silt. They have a high capacity for water retention.

Question 7

The soils in Emilia-Romagna’s Lambrusco growing areas are prone to what? Why? How have growers adapted?

Answer 7

The clay and silt soils are prone to compaction. This affects how machines can move between the vines, especially if the soil is wet. Grass is planted between vine rows to reduce compaction and enable machinery to traverse the vineyards.

Question 8

Is the soil Lambrusco is grown on in Emilia-Romagna fertile or not? How does this affect the vine?

Answer 8

The soil is very fertile, leading to very high yields

Question 9

What river valley are Emilia-Romagna’s Lambrusco growing regions located in?

Answer 9

The Po River valley

Question 10

True or False

The Lambrusco growing regions in the Po River Valley are very humid but the vines do not require preventative spraying against disease or pests

Answer 10

False

The Po River Valley is humid, but preventative spraying is necessary even with sustainable viticulture

Question 11

What are the most important Lambrusco varieties?

Answer 11

Lambrusco Salamino

Lambrusco Grasparossa

Lambrusco di Sorbara

Question 12

What is the most widely planted Lambrusco variety in Emilia-Romagna?

Answer 12

Lambrusco Salamino

Question 13

Are Lambrusco wines typically varietal or a blend?

Answer 13

A blend of Lambrusco grapes

Question 14

Describe the profile of Lambrusco Salamino wines

Answer 14

Fragrant, deep colored, and full bodied with high acidity

Question 15

What DOC is dedicated to Lambrusco Salamino? What are the requirements for this DOC?

Answer 15

Lambrusco Salamino di Santa Croce DOC

Maximum yield is 133 hL/ha and 85% of the wine must be Lambrusco Salamino

Question 16

Describe the profile of Lambrusco Grasparossa

Answer 16

Deep colored and full bodied with medium (+) tannins

Question 17

What kinds of soils does Lambrusco Grasparossa do well on? Where is it likely to be planted?

Answer 17

Grasparossa does best on clay and silt soils. Of the Lambrusco varieties, Grasparossa is most likely to be planted on slopes.

Question 18

What DOC is dedicated to Lambrusco Grasparossa? What are its requirements?

Answer 18

Lambrusco Grasparossa di Castelveltro

Maximum yield of 126 hL/ha and minimum 85% of the grape in the wine

Question 19

Describe the profile of Lambrusco di Sorbara

Answer 19

Pale colored lighter bodied wines with high acidity

Question 20

What is Lambrusco di Modena?

Answer 20

A DOC with fairly high yields permitted (161 hL/ha) made from any Lambrusco variety in the area around the town of Modena. The high yields lead to less fruit concentration, acceptable to good quality, and inexpensive pricing.

Question 21

What is Reggiano Lambrusco?

Answer 21

A DOC for wines made with Lambrusco varieties from the area around Reggio-Emilia. The maximum yield here is 126 hL/ha.

Question 22

How long is Lambrusco typically macerated? Why?

Answer 22

1-2 days. Lambrusco is rich in anthocyanins and the limited skin contact is able to extract color without drawing large amounts of tannins.

Question 23

How are fuller bodied, more structured Lambrusco wines produced?

Answer 23

With a maceration of 3-4 days using primarily Lambrusco Grasparossa, producers can draw out more phenolic content from the skins

Question 24

What sparkling winemaking method is used to produce vast majority of Lambrusco?

Answer 24

Tank method

Question 25

What temperature is the initial fermentation of Lambrusco carried out at? Why?

Answer 25

18-20⁰C (64.4-68⁰F). This low fermentation temperature retains primary fruit aromas.

Question 26

Is malolactic conversion blocked or permitted in the production of Lambrusco?

Answer 26

Blocked, so as to preserve the character of the malic acid

Question 27

What temperature is the secondary fermentation of Lambrusco carried out at? How long does it take?

Answer 27

12-15⁰C (53.6-59⁰F) It takes two weeks to create frizzante and four weeks for spumante

Question 28

Is Lambrusco aged on lees?

Answer 28

Most often no to preserve fruit character

Question 29

Is the sweetness in Lambrusco achieved through dosage, halting fermentation, or blending in must/RCGM?

Answer 29

Either by stopping fermentation or by blending in grape must or RCGM

Question 30

What advantages does the Lambrusco winemaking process have?

Answer 30

Large volumes of wine can be made quickly and inexpensively

Question 31

Other than tank method wines, what styles of Lambrusco are also made?

Answer 31

Bottle fermented and traditional method

Question 32

What is the minimum alcohol required by Lambrusco producing DOCs?

Answer 32

11% for spumante 10.5% for frizzante 7% for any amabile or dolce wines with RS equal to minimum potential alcohol of drier styles

Question 33

What are the sweetness terms used to describe Lambrusco? What range of RS do they comprise?

Answer 33

Dosaggio Zero (0-3 g/L) Extra Brut (0-6 g/L) Brut (0-12 g/L) Extra Dry (12-17 g/L) Sec, Secco, Asciutto (17-32 g/L) Demi-Sec, Abboccato (32-50 g/L) Dolce (50+ g/L)

Question 34

True or False Lambrusco Frizzante has fewer sweetness categories than Spumante and they comprise a broader range of RS

Answer 34

True

Question 35

What is the average size of properties growing Lambrusco in Emilia-Romagna? What has been the trend in average farm size since 2000? Why?

Answer 35

Less than 3 ha, though average farm size has doubled since 2000. Some growers left the industry, selling their land to other producers.

Question 36

Do most Lambrusco growers produce their own wine or sell their grapes?

Answer 36

Most take their grapes to be vinified at a cooperative or sell them to large private wineries

Question 37

How much Lambrusco is exported? How much is consumed locally?

Answer 37

Two thirds are exported, one third domestic

Question 38

Where in Itsly is Lambrusco typically sold?

Answer 38

In supermarkets and in the hospitality sector. Higher quality wines may be found in specialist wine shops.

Question 39

What proportion of sparkling Lambrusco is DOC?

Answer 39

25-30%. The rest is IGT.

Question 40

What is the major hurdle Lambrusco must overcome? Where does it originate?

Answer 40

Perception of it as a red, sweet, frothy mess derived from high volume, low quality exports in the past. Further, Lambrusco is not a protected name, allowing a range of products to be produced under that banner