Lambrusco

What Is Lambrusco Wine?

Lambrusco is a lightly sparkling wine from northern Italy, made from a family of grapes that share the Lambrusco name. Most of it comes from Emilia-Romagna, in the provinces of Modena and Reggio Emilia, with more from Parma and from Mantua in Lombardy.

Lambrusco is not one grape. It is a group of distinct varieties, each with its own color, acidity and tannin. The name comes from an old Latin word for wild vines. The wines range from pale, sharp and bone dry to dark, fruity and sweet. That range is why Lambrusco can confuse buyers, and why it is worth learning the labels.

Is Lambrusco a Red Wine?

Mostly, yes. Most Lambrusco is red, from light ruby to almost purple-black. Rosé (rosato) versions are common too, especially from the pale Sorbara grape. A few white Lambruscos exist, made by pressing the red grapes without their skins, but they are rare.

Almost all Lambrusco is sparkling. Most is frizzante (gently sparkling), and some is spumante (fully sparkling). Still Lambrusco exists but is unusual. Alcohol is low for a red wine: dry styles usually have about 10.5–12%, and sweet ones often less.

Is Lambrusco Sweet or Dry?

Both. The label tells you which:

  • Secco: dry. This is what most people in Modena drink.
  • Semisecco: off-dry, with a touch of sweetness.
  • Amabile: medium-sweet.
  • Dolce: sweet.

Spumante versions may use the usual sparkling terms, such as Brut. In the 1970s and 1980s, sweet, mass-market brands such as Riunite made Lambrusco famous in the US. Many Americans still think of it as a sweet wine. Today the best producers make mostly dry wines, which are fresh, fruity and food-friendly.

The Main Lambrusco Grapes

  • Lambrusco di Sorbara: the palest and most acidic. It makes light, floral, very dry red or rosé wines that smell of raspberries and violets. Many critics rate it the finest.
  • Lambrusco Grasparossa: the darkest and most tannic, grown in the hills south of Modena. Its name means "red stalk", because the stems turn red in autumn. Expect a fuller, plummy wine.
  • Lambrusco Salamino: named for its bunches, said to look like a small salami. It sits between Sorbara and Grasparossa in style, with good color and cherry fruit.
  • Lambrusco Maestri: deep-colored and soft, grown mainly around Parma and Reggio Emilia.
  • Lambrusco Marani: dark and fruity, used in blends in Reggio Emilia and Mantua.

Producers in Reggio Emilia often blend these grapes with Ancellotta, a non-Lambrusco variety that adds deep color.

Lambrusco Denominations

  • Lambrusco di Sorbara DOC: the plains north of Modena. At least 60% Sorbara, with Salamino for the rest.
  • Lambrusco Grasparossa di Castelvetro DOC: the hills around Castelvetro, south of Modena. At least 85% Grasparossa.
  • Lambrusco Salamino di Santa Croce DOC: the area around Carpi, north of Modena. At least 85% Salamino.
  • Reggiano DOC: the province of Reggio Emilia, mostly for Lambrusco blends.
  • Modena DOC: a wider label for Lambrusco from anywhere in the province.
  • Lambrusco Mantovano DOC: Lambrusco from the Mantua area in Lombardy.

Many good producers also label their wines Emilia IGT, which gives them more freedom with grapes and methods.

How Lambrusco Gets Its Bubbles

  • Tank method (Charmat or Martinotti): the second fermentation happens in a pressure tank. This is how most Lambrusco is made. It keeps the wine fruity and fresh.
  • Refermented in the bottle (rifermentato in bottiglia, ancestrale or col fondo): the wine finishes fermenting in the bottle and keeps its yeast sediment. It is often cloudy, very dry and slightly savory. This is the old farmhouse style, and it is popular again.
  • Traditional method (metodo classico): as in Champagne, the wine ferments in the bottle and the yeast is removed. These are the most refined and most expensive Lambruscos.

What Is Lambrusco Similar To?

The closest match is Australian sparkling Shiraz, another red wine with bubbles, though it is usually fuller and higher in alcohol. In Italy, try Bonarda dell'Oltrepò Pavese or Gutturnio in their frizzante versions. If you like sweet Lambrusco, Brachetto d'Acqui is a sweet, red, sparkling wine from Piedmont. A dry Sorbara rosé drinks much like a fruity sparkling rosé or a pét-nat.

How Much Does Lambrusco Cost?

Lambrusco is one of Italy's best-value wines. In the US, sweet mass-market brands cost about $8–12. Good dry DOC Lambrusco from a quality producer costs about $15–25. Bottle-fermented and traditional-method wines usually cost about $20–45. Prices are low because the wine is made to drink young, without long aging.

Best Lambrusco Producers and Bottles

There is no single best Lambrusco. It depends on the style you like. These producers have wines in our catalog:

For more picks, see our guide to the best Lambrusco wines.

How to Serve Lambrusco

Serve Lambrusco chilled, at about 50–55°F (10–13°C). That is about 30 minutes in the fridge from room temperature. A white wine glass works well. Most Lambrusco is best within a year or two of the vintage, while its fruit is fresh. With bottle-fermented wines, you can pour gently to leave the sediment behind, or roll the bottle to mix it in.

Food Pairing

Lambrusco is made for the rich food of Emilia-Romagna. Its bubbles and acidity cut through fat and salt.

  • Cured meats: mortadella, prosciutto di Parma, salami and culatello.
  • Cheese: Parmigiano Reggiano, especially aged chunks.
  • Pasta: tortellini in brodo, lasagne and tagliatelle al ragù.
  • Street food: gnocco fritto and tigelle filled with cured meats.
  • Pizza, burgers and barbecue: a chilled Grasparossa is a great match.
  • Sweet styles: amabile and dolce wines suit spicy dishes and fruit desserts.

How Do You Pronounce Lambrusco?

Say "lam-BROO-skoh".

More from Emilia-Romagna

Lambrusco is the signature wine of Emilia-Romagna. Read our best Emilia-Romagna wines guide, compare it with other bubbles in the best Italian sparkling wines, or find more pairings in the best wines for pizza. You can also browse all varieties in the grapes index.