Region: Emilia Romagna
Quality Level in EU/Italian Wine Law: Lambrusco Grasparossa di Castelvetro DOC, Lambrusco di Sorbara DOC, Lambrusco Salamino di Santa Croce DOC
Style(s)
Mainly Red frizzante and Spumante wines in the family of Lambrusco Grape varieties. Fizzy red wines with flavors of Strawberry, red plum, red cherry and often a bit sweet. The wines can be pale or deep in color, medium to medium + in tannin and are usually high in acid. Acceptable to good and inexpensive to mid-priced. Some traditional method wines are produced
Climate and Natural Factors
Warm continental with 735 mm of rain annually. Untimely rain that can affect fruitset and harvest is common. Soils are mostly highly fertile, alluvial and clay with a high risk of compaction. The Po River creates significant humidity and fungal disease threats. Leaf hoppers and Grapevine Yellows disease are an increasing threat. 150 meter low hillsides.
Human Factors and Yield
Irrigation is used to assure vine health in warm and dry summers. Grass and cover crops are essential to minimize compaction between rows, eliminating vineyard management access (e.g., machinery) and work space. Fungal disease sprays are necessary and improving with sustainability practices.
Viticultural Factors and Harvest
High yielding grapes using Sylvoz or Geneva Double Curtain allow for the high yield and enable mechanization for lower cost.
Grape(s)
Pre-Fermentation
Maceration times vary by variety with 1-2 days as Lambrusco is high in anthycyanins… 3-4 days for Grasparossa.
Fermentation
Cool temperature base wine fermentation in 18-20 degrees to preserve the fruity aromas
Malo?
Blocked to preserve acidity.
Blending?
Consistent winemaking so blending is volume driven and incorporates locations within the DOC region. DOC rules apply.
Maturation
2ndFermentation is majority Tank Method. 12-15 degrees for two weeks (Frizzante) and one month (Spumante). Lees is avoided as the flavors do not complement and aim is to promote the fruit character.
Bottling
No dosage for dryer style. Sweet wines stop fermentation or sweetened with RCGM. Large Volume Bottlings for quick release and consumption.
Production
Majority is tank method. Cooled to stop fermentation at desired sugar and pressure levels.
Winemaker intent
The wines are made mostly for local foods and these wines clearly follow – “What grows together – Goes together”. Fruit driven style with no perceptible autolytic characters. Frizzante and spumante at various sweetness levels.
Marketing and Business considerations
Can be labeled IGT and makes up 70-75 % of production.
11% minimum for spumante
10.%% minimum for frizzante
Amabile or dolce can be 7% but grapes require 10.5-11% Potential Alcohol
Spumante follows EU rules for sweetness
Frizzante follows – Secco, Abboccato, Amabile and have wider ranges of residual sugar.
Small properties and constant change in vineyard ownership as many growers have left the business.
Coops and large companies dominate.
2/3 exported – Domestic sales are supermarkets and hospitality
Struggle with the reputation and not a protected name
Cantine Riuniti – large, joined by the CIV coops with 1800 members. Further consolidation and sells half of their range in Italy and exports to UK, USA, Mexico, Germany and France.
Quality Level in EU/Italian Wine Law: Lambrusco Grasparossa di Castelvetro DOC, Lambrusco di Sorbara DOC, Lambrusco Salamino di Santa Croce DOC
Style(s)
Mainly Red frizzante and Spumante wines in the family of Lambrusco Grape varieties. Fizzy red wines with flavors of Strawberry, red plum, red cherry and often a bit sweet. The wines can be pale or deep in color, medium to medium + in tannin and are usually high in acid. Acceptable to good and inexpensive to mid-priced. Some traditional method wines are produced
Climate and Natural Factors
Warm continental with 735 mm of rain annually. Untimely rain that can affect fruitset and harvest is common. Soils are mostly highly fertile, alluvial and clay with a high risk of compaction. The Po River creates significant humidity and fungal disease threats. Leaf hoppers and Grapevine Yellows disease are an increasing threat. 150 meter low hillsides.
Human Factors and Yield
Irrigation is used to assure vine health in warm and dry summers. Grass and cover crops are essential to minimize compaction between rows, eliminating vineyard management access (e.g., machinery) and work space. Fungal disease sprays are necessary and improving with sustainability practices.
Viticultural Factors and Harvest
High yielding grapes using Sylvoz or Geneva Double Curtain allow for the high yield and enable mechanization for lower cost.
Grape(s)
- Lambrusco Salamino – Dark, fragrant, full-bodied, high acid, often blended. Lambrusco Salamino di Santa Croce DOC requires 85 percent varietal blend and a high yield of 133 hl/ha.
- Lambrusco Grasparossa – dark, medium + tannin, full bodied, prefers clay and silt soils, grown on hillsides. Lambrusco Grasparrosa di Castelvetro DOC requires 85 percent varietal blend and a high yield of 126 hl/ha.
- Lambrusco Sorbara – Lighter in color and body, less tannic, high acidity. Lambrusco di Sorbara doc requires 60% and allows 126 hl/ha.
- Reggiano (DOC) and Modena (DOC) – made with Lambrusco grapes in the delimited areas – 126 and 161 hl/ha relatively and often with low levels of fruit concentration.
Pre-Fermentation
Maceration times vary by variety with 1-2 days as Lambrusco is high in anthycyanins… 3-4 days for Grasparossa.
Fermentation
Cool temperature base wine fermentation in 18-20 degrees to preserve the fruity aromas
Malo?
Blocked to preserve acidity.
Blending?
Consistent winemaking so blending is volume driven and incorporates locations within the DOC region. DOC rules apply.
Maturation
2ndFermentation is majority Tank Method. 12-15 degrees for two weeks (Frizzante) and one month (Spumante). Lees is avoided as the flavors do not complement and aim is to promote the fruit character.
Bottling
No dosage for dryer style. Sweet wines stop fermentation or sweetened with RCGM. Large Volume Bottlings for quick release and consumption.
Production
Majority is tank method. Cooled to stop fermentation at desired sugar and pressure levels.
Winemaker intent
The wines are made mostly for local foods and these wines clearly follow – “What grows together – Goes together”. Fruit driven style with no perceptible autolytic characters. Frizzante and spumante at various sweetness levels.
Marketing and Business considerations
Can be labeled IGT and makes up 70-75 % of production.
11% minimum for spumante
10.%% minimum for frizzante
Amabile or dolce can be 7% but grapes require 10.5-11% Potential Alcohol
Spumante follows EU rules for sweetness
Frizzante follows – Secco, Abboccato, Amabile and have wider ranges of residual sugar.
Small properties and constant change in vineyard ownership as many growers have left the business.
Coops and large companies dominate.
2/3 exported – Domestic sales are supermarkets and hospitality
Struggle with the reputation and not a protected name
Cantine Riuniti – large, joined by the CIV coops with 1800 members. Further consolidation and sells half of their range in Italy and exports to UK, USA, Mexico, Germany and France.
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