Description of the wine: Lambrusco is one of the few sparkling red wines, the result of centuries of winemaking tradition in the territory of the Emilia Romagna region. Organoleptic characteristics: Lambrusco has ruby red or garnet color, of varying intensity. It has a pleasant, fine, gentle, floral, broad aroma. In the mouth it is dry, pleasant, sweet, fresh, fruity and harmonious, dry. Historical-cultural information and curiosities: The vineyard of Lambrusco seem to go back to more than two thousand years ago, as wild vines that emerged at the edge of the land (the origin of the term Lambrusco is due to the works labrum ruscum, to say, wild vine). The cultivation of this grape variety for the production of wine, however, started later, in the fourteenth century. Serving suggestions: Lambrusco goes well with all the products of traditional cuisine of Reggio Emilia. It is excellent with erbazzone, salami, Parmigiano Reggiano or Grana Padano cheese, pork. It is also used in the production of dishes such as risotto with Lambrusco. Production area: The area of production is included in the provinces of Modena and Reggio Emilia. Different grape varieties are also grown in the southeast Lombardy and in other areas of the Emilia Romagna region, but the wines are not covered by any guarantee of origin. Grape varieties allowed for its production: 100% Lambrusco grapes, in its various types (Lambrusco Salamino, Lambrusco di Sorbara, and Lambrusco Grasparossa are the most famous varieties).
