Lambrusco

Question 1

Lambrusco method of production?

Answer 1

Primarily tank

Question 2

What is the name of the River that runs parallel to the region?

Answer 2

River Po

Question 3

Typical tasting note for Lambrusco?

Answer 3

Pale pink to deep ruby, strawberry, red cherry and red plum fruit. Medium to medium plus tannin, high acid, some residual sugar

Question 4

Lambrusco producing regions?

Answer 4

Reggio nell’Emilia (Reggiano DOC) Modena (Lambrusco Salamino di Santa Croce, Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro DOC’s)

Question 5

Region to north, east and west of Lambrusco producing area?

Answer 5

North - Verona
East - Bologna
West - Parma

Question 6

Name the two large lakes to the north of Lambrusco production area

Answer 6

Lake Garda and Lake Iseo

Question 7

Growing environment for Lambrusco production?

Answer 7

Inland, former region of Emilia. Region has low hills, around 150m of altitude.

Question 8

Lambrusco region soils?

Answer 8

Alluvial, clay and silt. Good water holding capability, prone to compaction

Question 9

Lambrusco region climate?

Answer 9

Warm and continental. Adequate rainfall per annum (735mm). Threat of rain at harvest

Question 10

Common Lambrusco region vine training?

Answer 10

Cordon (Sylvoz) and Geneva Double Curtain - suitable for high vigour vines, allowing full mechanisation

Question 11

Lambrusco growing environment hazards and pests?

Answer 11

Fungal diseases from river humidity, grapevine yellows

Question 12

Describe Lambrusco Salamino

Answer 12

The most widely planted variety. Produces fragrant, deeply coloured, full-bodied wines with high acidity, mostly blended with other Lambrusco varieties. Key variety in Lambrusco Salamino di Santa Croce DOC

Question 13

Lambrusco Salamino di Santa Croce key grape variety and yields

Answer 13

Minimum 85% Lambrusco Salamino, max yield 133hl/ha

Question 14

Describe Lambrusco Grasparossa

Answer 14

Grows best on clay and silt, only variety to grow mainly on hillsides. Produces deep coloured, full bodied wine with medium tannin. Key variety in Lambrusco Grasparossa di Castelvetro

Question 15

Lambrusco Grasparossa di Castelvetro DOC key variety and yields

Answer 15

Minimum 85% Lambrusco Grasparossa, 126 hl/ha

Question 16

Describe Lambrusco di Sobara

Answer 16

Grape variety, makes pale, lighter bodied wines with high acidity. Key variety in Lambrusco di Sobara DOC

Question 17

Lambrusco di Sobara DOC key grape and yields

Answer 17

Minimum 60% Lambrusco di Sobara, 126 hl/ha

Question 18

Reggiano Lambrusco (simply, Reggiano DOC) region and requirements

Answer 18

Made with Lambrusco varieties within a delimited area in the province of Reggio-Emilia. Max yields 126hl/ha

Question 19

Lambrusco di Modena (simply Modena DOC) requirements

Answer 19

Made with Lambrusco varieties grown in the province of Modena. Regulations permit very high yields of 161hl/ha, that can lead to low levels of fruit concentration

Question 20

Describe Lambrusco winemaking

Answer 20

• Maceration on skins for 1-2 days (Lambrusco varieties have high levels of anthocyanins), except Lambrusco Grasparossa, which is 3-4 days maceration.
• 18-20*c first fermentation to retain primary fruit
• malo is blocked to retain acidity
• 12-15*c second fermentation (frizzante takes two weeks, spumante takes one month)
• no further lees maturation
• majority wines made in tank method
• no dosage of drier styles (zero dos to brut)
• sweet styles have fermentation arrested or sweetened with RCGM
• production process allows large volumes to be made and ready to release at inexpensive prices
• some trad method and ancestral method wines are made

Question 21

Sweet style labelling terms for frizzante wines

Answer 21

Secco/asciutto, abboccato, amabile

Question 22

Key Lambrusco producers

Answer 22

Cleto Chiarli

Question 23

Minimum potential alcohol for DOC Spumante and frizzante and Amabile/dolce

Answer 23

Spumante 11%
Frizzante 10.5%
Amabile/dolce 7%