Chateau Joe
Snowbelt Fermenter
- Joined
- Jan 21, 2009
- Messages
- 409
- Reaction score
- 11
Ok I have this carboy of Lambrusco that was made from a pail of Italian juice and its almost done and ready for bottling. Here is my question, has anyone ever drank a lambrusco in or from Italy? I cannot believe that all Lambruscos are like a sweet Riuniti? My wine was not oaked and right now its a tasty soft red and I kinda like it the way it is. But I would really like to make this wine as true to what it should be. Are all Lambruscos a little sweet?