Lambrusco [pronunciationlam-broo-sko]

A sparkling red wine ranging from deep purple to vibrant ruby to pretty pink, made with the Lambrusco grapes grown in the Emilia-Romagna region of northern Italy. Lambrusco gets its coloring from maceration (rarely by foot anymore), which brings forth naturally red anthocyanins. The best Lambruschi tend to be made via the méthod ancestrale, with larger productions resorting to the efficient Charmat method.

The six grape varieties found most often in Lambrusco are:

  • Salamino: Known for its vibrant acidity and dark, fruity flavors.
  • Maestri: Typically used in blended Lambrusco wines, it contributes body and structure.
  • Grasparossa: Often used in the production of higher-quality Lambrusco wines, it brings intense color and tannins.
  • Marani: Provides richness and depth to the wines with its dark fruit flavors.
  • di Sorbara: Known for its delicate aromatics, floral notes, and lighter-bodied style.
  • Reggiano: Provides fruity character; commonly used in the production of both dry and sweet Lambrusco wines.

Lambrusco is bright and refreshingly acidic, and should be enjoyed slightly chilled. It is a versatile choice for pairing with dishes including charcuterie, pizza, pasta, and other Italian cuisine.

See also: Pétillant Naturel, Prosecco, Spumante
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