Broletto Lambrusco shows bright but balanced acidity and just a hint of flinty minerality. On the palate, experience blackberry crème brûlée with burnt sugar. It is scented with wild strawberry, ripe rhubarb, blueberries, blackcurrants, and hibiscus along with herbal notes of oregano, thyme, and anisette. Lambrusco Wines Worth Drinking Broletto Lambruscoģ0% each: Lambrusco Maestri, Lambrusco Marani, Lambrusco Salamino, 10% Ancellottaīroletto Lambrusco is a lush, aromatic Lambrusco from the heart of Emilia-Romagna. One by one, producers are opting for the metodo classico technique, perfected in the Champagne region of France, for allowing secondary fermentation to occur in the bottle, resulting in a pleasant, fine, frothing mousse. Winemakers are abandoning the charmant method of inoculating vats of wine with carbon dioxide, which results in wines with clunky bubbles lacking finesse. Modern Lambrusco producers are engaging with traditional production styles with the aim of improving quality and returning Lambrusco to its former glory. The DOC allows Lambrusco wines to contain up to 15 percent blending grapes, such as indigenous Ancellotta Marzemino, Malbo Gentile, and international Cabernet Sauvignon and Merlot, to enrich the color and add body and structure to the wines. The Lambrusco DOC (denominazione di origine controllata) is produced in eight subregions across Emilia-Romagna: Colli di Parma Lambrusco, Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, Lambrusco Salamino di Santa Croce, Reggiano Lambrusco, Colli di Scandiano e Canossa Lambrusco, Modena Lambrusco, and Lambrusco Mantovano, each with its own signature style. Lambrusco’s mainstay grapes for modern production include… There are over 60 types of Lambrusco grapes planted across Northern Italy, with the most prolific being Lambrusco Salamino. Its easy going style has been a perennial favorite across the one-time Roman Empire and Italian countryside ever since. Lambrusco Grapes & RegionsĪncient Etruscans first produced wine from the Lambrusco family of grapes before the rise of the Roman Empire. Modern-style dry Lambrusco wine pairs perfectly with succulent charcuterie and salty pecorino romano cheese, wood-fired pizza, barbeque, smoked fish, and sweet treats like flourless walnut cocoa cake or baked blackberry and Morello cherry pie à la mode. Adhering to the tested theory that what grows together goes together, Lambrusco will always be a fantastic match for these dishes. It is also the home of stuffed pasta like ravioli, cappellacci, spinach balanzoni, and tortellini, along with multi-layered baked lasagne, and signature Bolognese meat sauce. Lambrusco Food PairingsĮmilia-Romagna is famous for its regionally crafted Prosciutto di Parma, Modena Aceto Balsamic Vinegar, Mortadella, Parmigiano Reggiano, and Grand Padano. Elegant and fruit driven, the wine exudes a perfume of vine-ripe strawberry, tangy raspberry, pomegranate, and sharp rhubarb notes with hints of woodsy herbs, black currant, hibiscus, bergamot, clementine peel, and a spritz of Sorrento lemon. Lambrusco Flavor ProfileĪ classic appertivo, Lambrusco glimmers translucent cranberry red with a cap of ample froth. Lambrusco is traditionally produced frizzante but can be made as a full-on sparkling wine. The dry (secco) style is the most popular with wine lovers but the semi-sweet (semisecco) Lambrusco wines are fantastic for food and wine pairings. It is produced either as a dry (secco), semi-sweet (semisecco), or sweet (dulce) wine. It is lower in alcohol, and crafted to consume fresh and young. Lambrusco is a frizzante or spumante (slightly fizzy to prominently bubbly) red wine that hails from the Emilia-Romagna region in the central heartland of Italy.
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