Describe Lambrusco
(colour, method, location, aromas, tannins, acidity, sweetness, quality, price)
- Mainly red
- Tank method
- Principally made in Emilia-Romanga
- Strawberry, red cherry, red plum fruit
- Medium-Medium(+) tannins
- High acidity
- Usually with RS
- Acceptable to good, some very good
- Inexpensive to mid price
What are the 3 important Lambrusco varieties?
- Lambrusco Salamino
- Lambrusco Grasparossa
- Lambrusco di Sorbara
How long do most wines macerate on skins? Why?
- 1-2 days.
- The varieties have high levels of anthocyanins.
- Most structured wines from Grasparossa must be kept on skins for 3-4 days
What is the primary/secondary fermentation temperatures? How long is the secondary fermentation?
- 18-20C primary
- 12-15C secondary
- Two weeks for frizzante and one month for spumante
Are wines matured on lees?
No. Aim is to preserve primary fruits.
How are sweet wines made?
- No dosage in dryer (zero dosage - Brut)
- Sweet wines have fermentation stopped or must/RCGM blended.
Other than tank fermented, how else are wines made?
Some traditional method, some undisgorged (ancestral) method
What are the requirements for
Lambrusco Salamino di Santa Croce DOC?
Minimum 85% of grapes are Lambrusco Salamino
Max Yields 133 hL/ha
What are the requirements for
Lambrusco Grasparossa di Castelvetro DOC?
Minimum 85% Lambrusco Grasparossa grapes
max yields 126 hL/ha
What are the requirements for
Lambrusco di Sorbara DOC?
Minimum 60% of the grapes are Lambrusco di Sorbara
max yields 126 hL/ha
What are the requirements for
Reggiano Lambrusco DOC / Reggiano DOC? (2)
Made with Lambrusco grape varieties from within a delimited area in Reggio-Emilia
Max yields are 126 hL/ha
What are the requirements for
Lambrusco di Modena DOC / Modena DOC? (2)
Made with Lambrusco grape varieties grown in the province of Modena
High yields permitted (161hL/ha) and therefore lead to low levels of fruit concentration
How much Lambrusco is sold in Italy and how much exported?
1/3 sold in Italy and 2/3 exported
Why does Lambrusco wines struggle with a poor image? (2)
Poor quality wines being exported in large volumes in the past
“Lambrusco” on its own is not a protected name and as a result it still possible to produce and sell inexpensive, low alcohol “wine related” drinks and call them Lambrusco and therefore it is difficult to promote Lambrusco as high quality wine
Describe the growing environment for Lambrusco
- climate is warm and continental
- adequate rainfall (735mm) but with threat of rain at harvest
- low hills around 150 metres of altitude
- soils are alluvial –mostly clay and silt with good water holding capacity but prone to compaction
- high fertility soils along with varieties grown lead to very high yields
- Fungal diseases are an issue due to humidity on the river plain
What is the most widely planted Lambrusco variety?
Lambrusco Salamino
Name two ways the fermentation process for Lambrucsco is unusual for a red wine?
- The first fermentation is at 18 C which is notably cool for a red wine (as comparison, 18C is the same temp for first fermentation of Prosecco too)
- MLC is blocked to retain acidity which is also unusual for a red wine (MLC is also blocked for Prosecco)
