lambrusco

The most ancient and yet the most modern of wines.

Lambrusco is a native grape variety that in the Emilia Romagna region is by far the most cultivated.

The grapes used for its production all come from this area that has the ideal geographical attributes for its cultivation, and especially from the provinces of Modena and of Reggio Emilia, where the families of native vines have been developed from local wild grape varieties.

History

Lambrusco is a very ancient wine. Proof of this is the finding of wild grape seeds (Vitis vinifera sylvestris) dating back to the Bronze age in the areas that today produce Lambrusco (especially in Emilia Romagna, the Italian region that has Bologna as its administrative center), the so-called ‘sea-lands’, namely the islands that emerge from the marshes created by the Po River. Direct proof also comes from the Ancient Roman literature such as, for example, in Virgil, who mentioned the vitis labrusca in his 5th Bucolic. There are also references in the De agri cultura by Cato, in the De re rustica by Varro and in the Naturalis Historia by Pliny the Elder.

The most widely accepted theory regarding the origin of the name ‘Lambrusco’ connects it with the Latin words labrum (border, margin) and ruscum (a spontaneously growing plant). The Romans would have used the term labrusca to indicate the spontaneous growth of this vine on the borders of the fields. The first wines in history were made using wild grapes, in fact, the grapes that today are called ‘undomesticated’.

The Ancient Romans drank the ancestor of Lambrusco even in its sparkling version, by a second fermentation in amphorae: after filling the vessels and sealing them well, the amphorae were placed underground or immersed halfway in freezing cold water so as to keep the temperature of the wine inside low. To create sparkle, they then placed them in a higher temperature environment and after a few days it was ready to drink.

 

The trend of these last ten years to revisit the wines of Italian tradition, and more specifically Italy’s native varieties, has rekindled the interest in Lambrusco that, although of very ancient origins, is now generating new interest.
Lambrusco is a young wine without a very high alcoholic content. It is easy to drink and to match. It has character but is not overwhelming, naturally rich in that exuberant carbon dioxide that in other drinks is added by artificial means.
It is a healthy drink, low in calories, ideal for an aperitif or throughout the meal.

THE IMPORTANCE
OF THE TERROIR

Lambrusco is a veritable institution in Italy and, obviously, even more so in its region of origin, EMILIA ROMAGNA.

To speak of the land that has given life to Lambrusco is exciting, because it shares its geographical origins with many illustrious names:
PARMIGIANO REGGIANO, PROSCIUTTO DI PARMA, ACETO BALSAMICO TRADIZIONALE DI MODENA, FERRARI, MASERATI, LAMBORGHINI, DUCATI, MAX MARA, ALBERTA FERRETTI, just to mention a few world-renowned brands.

Emilia Romagna stands for the cultural and artistic heritage of its famous cities: Bologna, Parma, Piacenza, Reggio Emilia, Modena, Ferrara and Ravenna.

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