Mosti Mondiale Lambrusco
- Thread starter Dominick
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This is the MM ALLJUICE KIT, im not sure if it will be sparkling i didnt read about it yet, its still in the bucket it came in. - soon as i bottle my Nero d'avola i will be starting the Lambrusco.
It would be nice if was sparkling
It would be nice if was sparkling
Lambrusco is the name of both a red wine grape and an Italian wine made principally from the grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy, principally around the central provinces of Modena, Parma, Reggio nell'Emilia, and Mantua. The grape has a long winemaking history with archaeological evidence indicating that the Etruscans cultivated the vine. In Roman times, the Lambrusco was highly valued for its productivity and high yields with Cato the Elder stating that produce of two thirds of an acre could make enough wine to fill 300 amphoras.
The most highly-rated of its wines are the frothy, frizzante (slightly sparkling) red wines that are designed to be drunk young from one of the five Lambrusco denominazione di origine controllata (DOC) regions:
Lambrusco Grasparossa di Castelvetro
Lambrusco di Sorbara
Lambrusco Salamino di Santa Croce
Lambrusco Reggiano
Lambrusco Mantovano
The strongly individual characteristics of Emilia-Romagna wines make them northern Italy's most eccentric. They are different, on the whole, from the wines of their neighbors.
The best Emilian wine is perhaps Lambrusco, a sparkling, joyous red made from grapes grown on high trellised vines in four DOC zones in the Modena, and Reggio Emilia provinces. Lambrusco is made for consumption within the year and very few consumers abroad have tasted the wine in its authentic dry style. Most exported Lambrusco is sweet and 'amabile'. Though both types count in historical traditions, the dry variety is considered the best match for the area's rich cuisine.
In the foothills of the Apennines to the south of the region, fun-loving white wines are made from Malvasia, Trebbiano and Ortrugo as well as zesty reds which are made from Barbera and Bonarda grapes. Though in the areas of the Colli Piacentini, the Colli Bolognesi and the Colli di Parma, more serious wines are made from Sauvignon, Chardonnay, Pinot, Barbera, Cabernet and Merlot, the majority of Emilian wines are frothy and somewhat lightweight.
In Romagna, wines are made primarily from the native Sangiovese, Trebbiano and Albana grapes. Albana di Romagna, which became Italy's first DOCG white wine in 1987, is usually dry and still with a distinctive almond undertone and finish. The traditional semisweet and bubbly version of Albana Spumante is a rich and sweet passito made from partly-dried grapes. Another Romagna white, the Trebbiano di Romagna, is often light and fresh and, whether still or bubbly, has a fragility that renders it best in its youth.
The king of Romagna wines, though, is Sangiovese, usually a robust red with pronounced fruity flavors, reminiscent of the great variety of produce and fruits gracing the area. More and more often, though, local producers of Sangiovese are making superior reserve wines of greater depth of bouquet and flavor, capable of aging gracefully.
Local vintners and winemakers are actively building interest in rare local wines such as the DOC white Pagadebit and the red Cagnina and Bosco Eliceo. Other varieties produced here are Sauvignon, Chardonnay, Pinot and Cabernet.
Edited by: Dominick
The most highly-rated of its wines are the frothy, frizzante (slightly sparkling) red wines that are designed to be drunk young from one of the five Lambrusco denominazione di origine controllata (DOC) regions:
Lambrusco Grasparossa di Castelvetro
Lambrusco di Sorbara
Lambrusco Salamino di Santa Croce
Lambrusco Reggiano
Lambrusco Mantovano
The strongly individual characteristics of Emilia-Romagna wines make them northern Italy's most eccentric. They are different, on the whole, from the wines of their neighbors.
The best Emilian wine is perhaps Lambrusco, a sparkling, joyous red made from grapes grown on high trellised vines in four DOC zones in the Modena, and Reggio Emilia provinces. Lambrusco is made for consumption within the year and very few consumers abroad have tasted the wine in its authentic dry style. Most exported Lambrusco is sweet and 'amabile'. Though both types count in historical traditions, the dry variety is considered the best match for the area's rich cuisine.
In the foothills of the Apennines to the south of the region, fun-loving white wines are made from Malvasia, Trebbiano and Ortrugo as well as zesty reds which are made from Barbera and Bonarda grapes. Though in the areas of the Colli Piacentini, the Colli Bolognesi and the Colli di Parma, more serious wines are made from Sauvignon, Chardonnay, Pinot, Barbera, Cabernet and Merlot, the majority of Emilian wines are frothy and somewhat lightweight.
In Romagna, wines are made primarily from the native Sangiovese, Trebbiano and Albana grapes. Albana di Romagna, which became Italy's first DOCG white wine in 1987, is usually dry and still with a distinctive almond undertone and finish. The traditional semisweet and bubbly version of Albana Spumante is a rich and sweet passito made from partly-dried grapes. Another Romagna white, the Trebbiano di Romagna, is often light and fresh and, whether still or bubbly, has a fragility that renders it best in its youth.
The king of Romagna wines, though, is Sangiovese, usually a robust red with pronounced fruity flavors, reminiscent of the great variety of produce and fruits gracing the area. More and more often, though, local producers of Sangiovese are making superior reserve wines of greater depth of bouquet and flavor, capable of aging gracefully.
Local vintners and winemakers are actively building interest in rare local wines such as the DOC white Pagadebit and the red Cagnina and Bosco Eliceo. Other varieties produced here are Sauvignon, Chardonnay, Pinot and Cabernet.
Edited by: Dominick
hannabarn
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