D4 Sparkling: Lambrusco

Question 1

In which region of Italy is Lambrusco made?

Answer 1

Emilia-Romagna (central Italy)

Question 2

What is the climate of Lambrusco growing areas?

Answer 2

Warm Continental

Question 3

Is irrigation permissible in Lambrusco regions?

Answer 3

Yes, Lambrusco regions may irrigate

Question 4

What are the soils where Lambrusco is grown?

Are they fertile or poor?

Answer 4

• Alluvial, predominantly clay + silt;
  
  • prone to compaction but good water retention;
• Fertile, which results in high yields.

Question 5

What are the most common training systems used for Lambrusco?

Answer 5

1. Cordon trained (e.g. Sylvoz)
2. Geneva Double Curtain

Both good for high vigor and allow mechanization.

Question 6

Name two environmental threats that consistently afflict the growing areas of Lambrusco.

Answer 6

1. Humidity, which can lead to fungal disease;
2. Grapevine yellows, a group of bacterial diseases for which there is no control (know the most common in Europe, flavescence dorée).

Question 7

What are the 3 most important Lambrusco grape varieties?

Answer 7

1. Lambrusco Salamino
2. Lambrusco Grasparossa
3. Lambrusco di Sorbara

Question 8

Which of the three Lambrusco varieties is the most widely planted?

Answer 8

Lambrusco Salamino

Question 9

What is the general profile of Lambrusco Salamino?

Answer 9

• Perfumed;
• Deeply colored;
• Full body;
• High acidity.

Question 10

What are the requirements for Lambrusco Salamino di Santa Croce DOC?

Answer 10

• Minimum of 85% Lambrusco Salamino;
• Maximum yield of 133 hL/ha.

Question 11

Lambrusco Grasparossa:

• On what soil does it grow best?
• Is it grown mostly on hillsides or the valley floor?

Answer 11

Grows best on clay + silt, grown on mostly on hillsides

Question 12

What is the general profile of Lambrusco Grasparossa?

Answer 12

• Deeply coloured;
• Full body;
• Structured;
• Medium+ tannins.

Question 13

What are the requirements for Lambrusco Grasparossa di Castelvetro DOC?

Answer 13

• Minimum of 85% Lambrusco Grasparossa;
• Maximum yield of 126 hL/ha.

Question 14

What is the general profile of Lambrusco di Sorbara (both the grape and the DOC)?

Answer 14

• Pale;
• Light body;
• High acidity;

Question 15

What are the requirements for Lambrusco di Sorbara DOC?

Answer 15

• Minimum of 60% Lambrusco di Sorbara;
• Maximum yield of 126 hL/ha.

Question 16

Lambrusco di Modena DOC (also called Modena DOC):

• What are the maximum yields?
• What are the grapes?

Answer 16

• Maximum yield of 161 hL/ha (high! This can lead to low fruit intensity and low prices);
• Several Lambrusco varieties permitted.

Question 17

Reggiano Lambrusco DOC:

• What are the maximum yields?
• What are the grapes?

Answer 17

• Maximum yield of 126 hL/ha;
• Several different Lambrusco varieties permitted.

Question 18

What is the name of the IGT that can be used for spumante and frizzante wines made from Lambrusco varieties?

Answer 18

Emilia IGT

Question 19

What percent of total Lambrusco spumante production is DOC?

Answer 19

~25-30% DOC (the remainder is IGT Emilia)

Question 20

How long are most Lambrusco grapes macerated to obtain that deep purple color?

Why?

Answer 20

1-2 days for most Lambruscos

• The shorter maceration extracts anthocyanins but not as many tannins

Question 21

How long is Lambrusco Grasparossa macerated?

Why?

Answer 21

3-4 days for Grasparossa

• Helps increase structure and body

Question 22

Does Lambrusco usually go through malolactic conversion or is malo usually blocked?

Answer 22

Malo is usually blocked to retain acidity

Question 23

The majority of Lambruscos are made using:

• Carbonation
• Tank Method
• Traditional Method

Answer 23

Tank Method

Question 24

Lambrusco is allowed to be:

• Frizzante only
• Spumante only
• Frizzante or Spumante

Answer 24

Frizzante or Spumante

Question 25

Briefly describe the primary and secondary fermentations of a general Lambrusco.

Answer 25

1. Primary fermentation: low temperatures of 18–20°C (64.4–68°F) to preserve primary fruit aromas;
2. Malo blocked;
3. Secondary fermentation: low temperatures of 12–15°C (53.6–59°F);
   
   • it takes 2 weeks to ferment for frizzante;
   • it takes 4 weeks to ferment for spumante.

Question 26

Why aren’t Lambruscos aged sur lie?

Answer 26

To retain the primary fruit flavors

Question 27

The DOCs of Lambrusco require a minimum __% abv for spumante and __% abv for frizzante wines.

Answer 27

• 11% for spumante
• 10.5% for frizzante

Question 28

What is the minimum alcohol percent for Amabile or Dolce Lambrusco?

Answer 28

7%

Question 29

How many grams of sugar in Lambrusco Dossagio Zero?

Answer 29

0-3g/L

Question 30

How many grams of sugar in Lambrusco Extra Brut?

Answer 30

0-6g/L

Question 31

How many grams of sugar in Lambrusco Brut?

Answer 31

0-12g/L

Question 32

How many grams of sugar in Lambrusco Extra Dry?

Answer 32

12-17g/L

Question 33

How many grams of sugar in Lambrusco Sec/Secco/Asciutto?

Answer 33

17-32g/L

Question 34

How many grams of sugar in Lambrusco Demi-Sec/Abboccato?

Answer 34

32-50g/L

Question 35

How many grams of sugar in Lambrusco Dolce?

Answer 35

>50g/L

Question 36

What are the only three sweetness categories allowed for Lambrusco Frizzante?

Answer 36

1. Secco/Asciutto
2. Abboccato
3. Amabile (sweetness between Abboccato and Dolce)

Question 37

Do dry styles of Lambrusco (Dossagio Zero to Brut) usually see dosage?

Answer 37

No, most dry styles of Lambrusco don’t get a dosage.

Question 38

Lambrusco markets: approximately how much stays in the home market vs. how much is exported?

Answer 38

• ~1/3 stays in the domestic market
• ~2/3 is exported

Question 39

How are off-dry to sweet Lambruscos made to get their sweetness?

Answer 39

1. Fermentation stopped at desired sweetness level;
2. Addition of RCGM.