𝗟𝗮𝗺𝗯𝗿𝘂𝘀𝗰𝗼 𝗮𝗻𝗱 𝗠𝗼𝗱𝗲𝗻𝗮 𝗺𝗮𝘀𝘁𝗲𝗿𝗰𝗹𝗮𝘀𝘀
Siena, April 29th 2022 – When it comes to 𝗟𝗮𝗺𝗯𝗿𝘂𝘀𝗰𝗼, we cannot refer to a single type of wine. Because of a multitude of varieties, different areas of origin and diverse winemaking choices, as a result, we have plenty of different styles.
Mantova, Reggio Emilia and Modena are the 3 main wine regions for this wine. 𝗠𝗼𝗱𝗲𝗻𝗮 in particular is the city with the stronger connection between Lambrusco and food and culture, production areas and various cultivars. Here, these differences are more than ever enhanced.
From clay to sandy soils, from Grasparossa to Sorbara to Salamino varieties, from pressurized tank fermentation to re-fermentation in the bottle: 𝗦𝗲𝗿𝗴𝗶𝗼 𝗦𝗰𝗮𝗿𝘃𝗮𝗰𝗶 explains the differences and the potential of Lambrusco varieties that allow this wine to clean up its reputation and return to the stages where it belongs to.
We tasted 9 bottles from 4 Modena DOPs:
1. Cantina della Volta, Christin Bellei Millesimato 2016, Lambrusco Sorbara 100%, traditional method – fine sparkling, impressive high sapidity provides a long persistence ++
2. Paltrinieri, Leclisse, Lambrusco di Sorbara DOP, Sorbara 100%, tank method – delicate, small strawberries, violet, nice harmony
3. Podere il Saliceto, Falistra Lambrusco di Sorbara DOP, Sorbara 100%, refermented in the bottle – refermetation sur lie gives some interesting complexity
4. Marchesi di Ravarino, Stile Antico Lambrusco di Modena DOP, blend of Salamino and Sorbara ancestral method – colour gets more intense, red fruit, complex
5. Ventiventi, Metodo Classico Lambrusco dell’Emilia IGP, Salamino 100%, traditional method – this winery makes only traditional method wines, 14 months fermentation on the bottle, shy nose, fruity, round with a slightly bitter finish
6. Cantina di Santa Croce, Vigne Vecchie Lambrusco Salamino Santa Croce DOP, Salamino 100%, tank method – from 40 years old vines, vibrant, fresh, pleasant, you can’t stop drinking it, fantastic discovery considering it cost 5 euro
7. Fattoria Moretto, Canova Lambrusco Grasparossa di Castelvetro DOP, Grasparossa 100%, tank method – dry fruits, gentle soft tannins make their appearance, slightly bitter finish, elegant and complex
8. Poderi Fiorini, Terre al Sole Lambrusco Grasparossa di Castelvetro DOP, Grasparossa 100%, traditional method – very interesting nose with generous fruit and flowers, soft tanning caress the palate
9. Tenuta Pederzana, Ubi Maior, Grasparossa 100%, late harvest then grapes are dried for 2/3 months before vinification – what a surprise, an Amarone made from Lambrusco?!? plenty of ripe fruits, full-body, balsamic hints, some spices, chocolate, coffee, complex and harmonious
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