Lambrusco Wine Region Guide

Winemaking and regional classifications

Lambrusco is often misrepresented as a homogeneous wine category: gently effervescent, darkly colored, and cheap. Yet, look beyond the mass of fizzy plonk sold to supermarkets worldwide. You’ll discover a broad variety of expressions and styles, ranging from sickly sweet charmat to single-vineyard bottlings that are extremely dry. While the critical mass of Lambrusco grapes is converted into a medium-sweet, purple-colored wine and carbonated, this is of little interest to oenophiles and wine lovers. Instead, let’s focus on the appealing rosés, traditional method cuvées, and even the occasional white blends that confound expectations.

One of the easiest ways of differentiating Lambrusco is the choice of grape variety – or, indeed, varieties! As a general rule, the purple-black flagship wines, poured in Italian restaurants since time immemorial, contain a large percentage of Grasparossa or Salamino – both varieties are packed full of coloring pigments and flavor compounds. Sorbara, meanwhile, tends to yield wines with a relatively pale hue and seductive red fruit; the most aromatic and moreish sparkling wine imaginable is Lambrusco di Sorbara rosé. It can rival pink Champagne’s finesse and uncommon delicacy when produced in a dry, traditional method.

Much also depends, though, on the winemaking. As any critic will tell you, there is a world of difference between carbonated plonk, quickly and cheaply made by the giant co-operatives, and the premium labels of Fangareggi, Rinaldini, and Cantina della Volta. The latter focuses heavily on the traditional winemaking method: base wines undergo a secondary fermentation in the bottle, releasing CO2 into the wine as a byproduct of converting sugar to alcohol. However, unlike Champagne, producers rarely age Lambrusco for more than 48 months before disgorgement, although some notable exceptions exist.

Resurgence of Méthode Ancestrale

Meanwhile, the méthode ancestrale is enjoying something of a resurgence in Emilia-Romagna. Historically known as the méthode rurale, this is a very old precursor to the traditional method: it involves a continuation of the primary fermentation in bottle, releasing a modest amount of carbon dioxide into the wine. Some winemakers elect to sell their méthode ancestrale labels without disgorgement, marketing a very cloudy wine style that appeals to hipster sommeliers and can horrify, ironically, the traditionalists. Producers create both sweet and dry styles; they chill the former before the termination of primary fermentation, thereby retaining some residual sugar in the wine.

Nevertheless, the tank method is king in Emilia-Romagna. Simply put, the base wines undergo a secondary vinification in large tanks, typically stainless steel, before they are chilled, filtered, and bottled. Many good-value Lambrusco wines are made this way: straightforwardly fruity and very pleasant to drink. But there is a great deal of dross as well.

Geography and terroir

Lambrusco is one of the wine world’s great paradoxes: a highly diverse category commonly pigeonholed as Italy’s “Coca-Cola” grape. Yet, multiple regions—and appellations—are dedicated to this broad family of grape varieties and wine styles, most famously in the vineyards of Emilia-Romagna, northeast Italy. But there is also a longstanding tradition of making red bubbly in Lombardy and Piedmont—Lambrusco Maestri is even found in Argentina and Australia, where it has adapted to these hotter climates with surprising ease.

Indeed, Lambrusco grapes’ enduring popularity ( in viticultural terms), particularly Lambrusco Maestri and Sorbara, is partially due to their generous yields and robust character – cultivating Lambrusco is rarely challenging. The IGT/DOC regulations reflect this with their hyper-liberal approach to grape yields, resulting in bountiful harvests that would make a Burgundian blush with embarrassment.

According to the IGT Emilia Lambrusco, for example, farmers can harvest up to 232 hectoliters of grapes per hectare; the maximum permitted yield in Le Montrachet is 48 hL per hectare. The difference is staggering.

Adaptability to Various Soils

The Lambrusco family is also highly flexible and adaptable regarding soil suitability. It is said that Lambrusco Grasparossa thrives on clay-silt terroir, which is a common feature of Castelvetro, a subregion found to the south of Modena. However, the fertile, alluvial material ubiquitous to the River Po and its surrounding valley is heavily planted to different Lambrusco varieties – one of the reasons why abundant yields are the norm.

In the vineyards of Lambrusco Montovano DOC in Lombardy, growers (typically) blend a mixture of Viadanese, Maestri, Marani, and/or Salamino to produce textbook Lambrusco: low-alcohol and gently frothy red wine that may also incorporate a touch of Fortana, Sorbara and/or Grasparossa. It is perhaps the most consistent source of premium Lambrusco wines outside Emilia-Romagna today.

Of course, it cannot compete with the volumes made in its larger neighbor. There are five principal Lambrusco appellations in Emilia-Romagna: Lambrusco Grasparossa di Castelvetro, Lambrusco Salamino di Santa Croce, Lambrusco di Sorbara, Modena and Reggiano DOCs. Soils are predominately composed of silt, clay, and sand; climatic conditions range from mildly continental to humid subtropical in the coastal exterior. According to the authorities, just over 8400 hectares are planted to Lambrusco Salamino, Grasparossa, and Sorbara in Emilia-Romagna, the three most populous varieties.

However, many critics regard the wines of Modena DOC, above all Lambrusco Sorbara, as head and shoulders above their rivals. In truth, there is something undeniably appetizing about Modena’s bright – and balanced – fizzy reds, bursting with red-berry flavors and ripe acidity. However, Modena does not have a monopoly on high-quality Lambrusco wines. There is fierce competition from Reggiano and Lambrusco di Sorbara, the latter producing a growing volume of very fragrant and floral sparkling wine, increasingly made into a rosé style.

The lowdown

Any overview of Lambrusco used to begin or conclude with a lament that the industry had shot itself in the foot by exporting large volumes of tawdry, over-sweetened fizzy plonk. This style is hardly in vogue in 2024! Indeed, before the 1980s, Lambrusco was ubiquitous in restaurant cellars across the US, loved and adored by millions of consumers. Unfortunately, its purveyors became greedy and cynically lazy: the backlash that followed was an inevitable – and understandable – reaction to the inflated yields and low-grade winemaking that almost destroyed Lambrusco’s good name.

Today, however, there are clear signs that oenophiles are willing to overlook Lambrusco’s past mistakes and give the category a chance to redeem itself. The lighter styles, in particular, are subject to growing demand worldwide. At the same time, overall exports are buoyant in several key and developing markets, including the US, the Baltic States, and South America.

Perhaps this is a reward for the tireless work of leading producers like Baldini and Francesco Bellei after years of mistrust and apathy, or perhaps wine lovers are finally paying heed to critics and influencers who have been imploring them to experience the best of this underrated and diverse sparkling wine style. Whatever has prompted the growing recognition given to premium Lambrusco, it is certainly a welcome trend.

Quality and Value of Modern Lambrusco

Charmat and carbonated versions remain in circulation, for sure. But there is a growing awareness that top-quality Lambrusco, be it dry or sweet, red or pink, can titillate like few other sparkling wines. It is fresh, fruity, and utterly delicious, lifted by its lively acidity and moderate alcohol. It can match almost any Italian food and seldom costs more than $25. Nothing will ever displace Champagne (or indeed Franciacorta) from its throne, yet canny consumers know that Lambrusco offers far better value and is more suited to informal occasions. So our advice is simple: forget your prejudices – just try it.

Lambrusco gastronomy

Lambrusco is the ultimate food wine: versatile, inexpensive, and readily available. Indeed, there is a bottle for every occasion and context. Thus, lighter and drier styles work as an aperitif. Full-bodied Lambrusco Salamino cuts through the richness of Ragù alla Bolognese with aplomb, while pretty pink Sobara, off-dry, is sublime with Zuppa Inglese or Torta di riso. There really is no need to reach for anything else.