Italy - Lambrusco

Question 1

Location

Answer 1

• Modena Provence in Emilia-Romagna

Question 2

Grapes

Answer 2

Red clones

• Lambrusco di SOrbana
• Lambrusco di Salamino
• Lambrusco Grasparossa

Question 3

Climate

Answer 3

• warm continental climate with hot summers and cold winters

Question 4

Viticulture

Answer 4

• alluvial soils on the flat Po valley which produce light wines
• Clay dominated soils on the hillsides produce wines of greater structure
• training and trellising is at the local level
• grapes must have a potential alc of 9.5%

Question 5

Varietal mix per DOC

Answer 5

• di Sorbana: min 60% Sorbana / max 40% Salamino
• Salamino di Santa Croce: min 90% Salamino / max 10% local varieties
• Grasparossa di Castelvetro: min Grasparossa 85% / 15% max local varieties
• di Modena: max 85% all Lambruschi, max 15% local varieties

Question 6

Style

Answer 6

• all different clones but all share high acid and fruitiness that makes them well suited for the rich foods in teh area
• there are fakes also called Lambrusco which has brought the image down in teh market and sold only in large volumes

Question 7

Vinification

Answer 7

• tank and bottle fermentation
• vast majority is tank method
• max juice yields are 70l / kg
• cool primary fermentation relative to still red wines to retain fresh fruity aromas and release a small amount of tannin
• rectified concentrated grape must may be added to produce a sweet style

Question 8

Labelling terms

Answer 8

• Spumante or Frizzante
• Rosso or Rosato
• Seco, Semi-Seco, Amabile or Dulce (RCGM)

Question 9

Trade structures

Answer 9

• small growers and large co-op producers