Lambrusco

Lambrusco is a wine from the region of Emilia -Romagna, Italy, which is made from the red grape family of the same name. In total, there are about sixty different variations of this variety. It will also still grown in Lombardy and in small quantities in South Tyrol. In Argentina, Lambrusco is produced in small amounts, he says there Lambrusco Lambrusco Maestri or Measini.

The variety is very old, it is mentioned under the name Labrusca already in writers of ancient Rome.

Lambrusco, the sparkling red wine

Lambrusco is a sparkling, fruity red wine, which is produced primarily in the area around Modena, Parma and Reggio Emilia. The wines are made ​​from Lambrusco varietal or have a low proportion of Ancellotta grapes to strengthen the color ( due to very dark red color is therefore called the grape Ancelotta sometimes Rossissimo ). The wines are both dry ( up to 15 g / l residual sugar ) and sweet (about 40 to 50 g / l residual sugar) expanded and exported in large quantities. A Lambrusco should be drunk young.

There are four DOC zones in which the wine is made:

  • Lambrusco di Sorbara, annual production of 115,000 hl, is produced mostly from the Lambrusco di Sorbara Rebvariante. He is often dry and has a high acid content. The area is located north of Modena. The alcohol content is 10.5-12 percent by volume, the total acid at 7-9 per thousand. The recommended serving temperature is 14-15 ° C.
  • Lambrusco di Castelvetro Grasparossa, annual production of about 65,000 hl, is made from the Lambrusco Rebvariante Grasparossa. The wine is tannic and restsüß. The area is south of Modena. The alcohol content is 10.5-11 % by volume, the total acid at 7-8 per thousand. The recommended serving temperature is 13-14 ° C.
  • Lambrusco Reggiano, annual production of 250,000 hectoliters. West of Modena is the quantitatively most important area. To use the sort Lambrusco Lambrusco Salamino are different variants, but most often also the varieties of Lambrusco Marani, Lambrusco Maestri and Lambrusco Monte Ricco. The variety Ancellotta ensures the dark color of most wines from the Reggiano. Some of the best manufacturers outclass their Reggiano Rosso Frizzante to to implement their ideas of a good Lambrusco. The alcohol content is 10-11.5 % by volume, the total acid at 7-9 per thousand. The recommended serving temperature is 12-14 ° C.
  • Salamino Lambrusco di Santa Croce, annual output 55,000 hl. Most wines are very sweet and qualitatively rather weak. They are made of 90% of the Rebvariante Lambrusco Salamino. However, the few developed dry Lambrusco are excellent.

There is also the Lambrusco Mantovano region, which lies in the area at the Po south of Mantua and in the manufacture only a few wineries in Lambrusco DOC quality. In the province of Reggio Emilia, a Lambrusco Lambrusco dell'Emilia or dal PICOL Ross is also grown. This Lambrusco even has a certain bearing assets, but should also be enjoyed in the 18 months after sale.

Production of Lambrusco

Production of simple Lambrusco

The must is completely fermented and made into a dry Lambrusco Still Wine. This wine is stored at normal cellar temperature. Once a batch Lambrusco is needed to promote the still wine along with unfermented must concentrate and yeast in a pressure vessel and lets this mixture to the desired residual sugar content at 2.5 bar ferment. The fermentation is interrupted by a cold shock and bottled the wine.

  • Advantage: cost -saving storage of the base wine
  • Disadvantage through the complete fermentation of the base wine is lost the freshness and the flavor of Lambrusco.

Production of quality Lambrusco

The must -cooled immediately after the pressing of the grapes to temperatures of about 0 ° C and stored at this temperature. Once a batch Lambrusco is required, the temperature is allowed to rise and set of the must needed him to yeast. Once the required residual sugar is reached, fermentation is interrupted by cold shock and filtered the wine and bottled.

  • Advantage: preserved fruit freshness and the flavor of Lambrusco
  • Disadvantage: the stocking of the must at 0 ° C is very expensive, the investment in the technology high.

As one tries to balance the mixing of the two techniques in order to combine the advantages of both methods.

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