Lambrusco composition. Lambrusco - Champagne or Sparkling Wine? We find out all the features of the drink

Lambrusco is the Italian version of champagne. Red, rosé and white sparkling wines, dry, semi-dry and semi-sweet, are made in the province of Emilia-Romagna. The name "champagne" Lambrusco is due to its natural effervescence. Despite the fact that the production technology and grape varieties of "Lambrusco" with champagne are different, as well as the price, this does not prevent young, fresh, light sparkling wine from having an impressive army of fans around the world.

Lambrusco history

Lambrusco means "wild" in Latin. A red grape variety with this name has been cultivated in Italy for many centuries, since the days of Ancient Rome. A peculiarity of grapes is a huge variability: today in Italy there are more than 60 varieties of the variety, each of which gives the wine its individual shades of taste.

The drink, always a favorite at home, began to conquer the world in the 30s of the last century. Its popularity peaked in the 70s, when sweet sparkling wines came into fashion. The lion's share of imports came from America. The growth of shipments overseas was also influenced by the price of Lambrusco - champagne from France was much more expensive than Italian sparkling wine.

The main features of "Lambrusco"

The taste of "Lambrusco" is always fresh, fruity, the shades of aroma and bouquet depend on the grape variety. What is the difference between Lambrusco and champagne, how much does it cost and why is it cheaper?

• "Lambrusco" is made from the grape variety of the same name, which grows only in Italy.
• For its production, the Sharma method is used - a simplified technology in which secondary fermentation takes place not in bottles, but in steel tanks. This reduces production time and reduces the cost of the finished product.
• The color of wine is most often red, but it can be white or pink.
• Unlike champagne, Lambrusco is semi-dry, semi-sweet and sweet.

You can buy Lambrusco champagne in the Winestyle boutique. We guarantee the quality of the drinks presented in the store.

Taking care of nature and people: we understand the peculiarities of the production of organic, biodynamic and natural wines Organic, biodynamic and natural wines - what are their similarities and differences, production features.

Ruby treasure of Emilia-Romagna Lambrusco is Italy's famous red sparkling wine. Affordable, easy to understand and tasty, it will delight gourmets and novice wine lovers alike.

Shipment of products to legal entities is carried out in accordance with applicable law.In accordance with the recommendations of the FS RAR of 06/25/18, we notify: alcoholic beverages can be purchased directly at. LLC "Boutique Vinestyle", INN: 7713790026, license: 77RPA0010390 dated 05.11.2014
moscow, Leninsky pr-kt, 52 LLC "Retail Vinestyle", INN: 7716816628, license: 77RPA0012148 dated 04/26/2016
moscow, Leningradskoe sh., 72, floor 1, room. IVа, room. from 1 to 5 Store Vainstyle LLC, INN 9717017438, license: 77RPA0012229 dated 06/08/2016
moscow, st. Lyusinovskaya, 53, floor 1, room VI LLC "Red Winestyle", INN 9717049616, license: 77RPA0012971 dated 03.23.2017
moscow, Entuziastov highway, 74/2, floor 1, room V LLC "Green Vinestyle", INN 9718061246, license: 77RPA0013267 dated 04.08.2017
moscow, Staraya Basmannaya street, 25, building 1, first floor, room 1, rooms 1 to 9 Nice Vinestyle LLC, INN 7716856204, license: 77RPA0013269 dated 04.08.2017
moscow, Sadovaya-Sukharevskaya street, 13/15, basement, room VII, rooms 1 to 3 Rose Vinestyle LLC, INN 9718046294, license: 77RPA0013315 dated 08.24.2017
moscow, Prospect Mira, 70, floor 1, room No. IV, rooms 1 to 4 Vainstyle LLC, INN 7715808800, license: 77RPA0010437 dated 11/14/2014
moscow, Skladochnaya st., 1, building 1

Exactly! Nothing but champagne is. Lambrusco is a technical grape used to produce sparkling wines of the same name in the Emilia-Romagna region of northern Italy (and partly in Lombardy). More precisely, it is a collective term for a whole group of grape varieties - today more than 60 sub-varieties of Lambrusco are known. Among other things, Lambrusco is a wine with a rich history that has been admired since ancient Rome. At least a drink made from similar grapes was mentioned by Cato in his De Agri Cultura, the world's oldest printed agricultural manual, published in 160 BC.

It's interesting, of course, but how does it differ from champagne?

Region ... Champagne can only be called sparkling wine that was prepared in the Champagne province. Lambrusco is a sparkling wine from the Italian region of Emilia-Romagna.

Grape sort ... For the production of champagne, only three grapes are used: Chardonnay, Pinot Noir and Pinot Meunier. Lambrusco, as we have already found out, is made from the grape of the same name, sometimes with the addition of Ancellotta grapes to correct the color of the drink. Lambrusco grapes do not grow in France.

Production method ... Champagne is prepared according to the "classic champagne technology" (Metodo Classico, Méthode Champenoise), when the secondary fermentation of the wine takes place directly in the bottle. Modern Lambrusco is produced according to the Sharma method - secondary fermentation takes place in large steel tanks, which significantly reduces the cost of the drink. However, premium Lambrusco is also prepared according to Metodo Classico.

Colour ... Champagne is mostly light, very rarely has a pinkish tint. Lambrusco is famous for its bright ruby \u200b\u200bcolor, but it can be completely white despite being made from red grapes.

Sweetness ... Champagne is almost always dry, while most Lambrusco wines are semi-sweet and sweet.

Price ... Due to the complex production technology, an entry-level bottle of champagne costs about $ 40, while a bottle of the cheapest Lambrusco can be bought for 3 euros.

So cheap? Probably because of a bad reputation, right?

Again to the point. Lambrusco has long been on the black list not only of connoisseurs of sparkling wines, but also of the average consumer, which was due to the wine boom of the 70s. In those years, budget sweet wines came into vogue in the USA, among which Lambrusco was a favorite. Italian producers had to adjust to the market sentiment and the shelves of American and European stores were filled with uninteresting, insipid, sweet, slightly alcoholic wine. The worst thing is that such wines are still in demand today. But good Lambrusco, made with quality in mind, is a true ecstasy of taste. Its best species are dry, even salty, and always refreshing.

Clear. And what is Lambrusco? In stores, the variety is dizzy.

So far, the Italians have not been able to achieve for their wine the international status of a name controlled by origin (apparently, all the efforts went to), so Lambrusco can be cooked in other countries. Of course, there is a DOC Lambrusco category in Italy, which regulates the production of a drink within the country, but it does not guarantee that the bottle you bought will endow you with excellent taste. In general, you will have to search, but there are a lot of criteria that affect Lambrusco's classification.

First, this sparkling wine can be red, pink and even white... The color is regulated during the primary fermentation: the pigments in the skins color the wort in a bright ruby \u200b\u200bcolor, but if you remove the skin earlier or not add it at all, the wine will turn out to be lighter or completely white. Sometimes, due to a poor harvest, Lambrusco turns out to be too light, even after prolonged contact with the skin, and then Ancellotta grapes are used - another variety approved for production in accordance with the requirements of DOC Lambrusco.

Second, there is Lambrusco dry, semi-dry and sweet... There are versions of absolutely “ quiet", That is, not carbonated, but there are slightly sparkling wines, which the Italians traditionally call" frisante"(Frizzante). There is also Lambrusco " spumante»(Spumante), that is, a full-fledged sparkling wine, in which there are no less bubbles than in champagne. But this whole classification is superficial and obvious. The best Lambrusco is made from sub-grape varieties awarded their own DOC (some are tied to a specific sub-variety, some only to the region), namely: Lambrusco di sorbara , Lambrusco Grasparossa di Castelvetro, Lambrusco Salamino di Santa Croce and Reggiano... Wine by any of these appellations must be made from at least 85% Lambrusco grapes. The remaining 15% usually remains with Anchellotta.

Lambrusco di sorbara

Sorbara DOC is located north of Modena, near the village of Sorbara. The Sorbara grape is considered the highest quality Lambrusco sub-variety, from which the wines are especially aromatic. Sorbar vines shed some of the flowers during flowering, due to which the yield decreases, but the aroma of the berries increases. Lambrusco di Sorbara wines are light, delicate, floral and often light pink in color. The best versions are dry, but have delicious sweet aromas of orange blossom, tangerine, cherry, violet and watermelon.

Lambrusco Grasparossa di Castelvetro

The wine is made from Lambrusco Grasparossa grapes, which are grown around the town of Castelvetro di Modena. Lambrusco Grasparossa di Castelvetro has a rich, bright purple color with a pronounced aroma of violets, strawberries, fresh plums and black cherries. These are the "fattest" and strongest subspecies of Lambrusco, highly enriched in tannin.

Lambrusco Salamino di Santa Croce

According to the DOC Lambrusco requirements, Salamino wine must be made from at least 90% of Lambrusco Salamino grapes, and the remaining 10% can be taken by Ancellotta and / or Bruniola. Lambrusco Salamino di Santa Croce is a dry or semi-sweet wine in the frizzante style. The name Salamino di Santa Croce comes from the shape of the grape bunches - small, compact, cylindrical, they resemble the shape of salami. These wines have absorbed the stunning ethereal aroma of Sorbar and the deep color of Grasparossa. From the latter, they also took a lot of tannin, which is often neutralized by residual sugar.

Reggiano

Largest region of Lambrusco production. Reggiano wines are a mixture of various Lambrusco sub-varieties: up to 15% Ancellotta, the remaining 85% - Maestri, Marani, Monstericco and Salamino in any combination. Reggiano is best known for his sweet versions, which are so loved in the USA and northern Europe. Sweet styles are usually made as frizzante (light pink, slightly carbonated), while dry styles are darker and more intense. There are also white Reggiano sparkling wines, where the wort is fermented without the skin and stems.

There is also the DOC Modena, which brings together almost all Lambrusco styles, and the young Lambrusco Mantovano, the only DOC outside Emilia Romagna, in Lombardy. And Lambrusco is also grown and cooked in Australia and Argentina, where the grapes were brought by Italian immigrants.

Eh, without 100 grams ... Okay, how and with what to drink Lambrusco, so as not to be disappointed?

Lambrusco should be drunk chilled, to about 10 ° C, from champagne glasses. The simplest specimens can be cooled another couple of degrees. Premium wines are best drunk from standard red wine glasses to capture all the flavor and aroma of the drink. But most importantly, Lambrusco is almost always served with food - this is the way it is in Italy. High acidity and lightness make this wine an ideal accompaniment to meats and cheeses. So, Lambrusco Sorbara is a traditional addition to pork with beans, Parmigiano Reggiano cheese and lasagna, Grasparossa is served with the traditional local dish zampone (pork leg shell stuffed with minced meat), and Salamino - to kotekino (fatty pork sausage). Of course, no one forbids you to drink Italian sparkling wine as an aperitif, especially the refined Sorbara. And yes, Lambrusco does not tolerate aging - all his copies should be drunk young, until they have lost their freshness!

Why did you decide to write about Lambrusco just now?

Because, according to experts, a real Lambrusco boom is coming and the prices for still budget sparkling wine can jump a lot. Now these are modest initiatives to revive authentic wines, but in 5-10 years, producers can unite as a united front and arrange a real wine revolution on a local scale. More and more often they began to come across Lambrusco prepared according to the "classic champagne technology". The so-called “method of ancestors” (Metodo Ancestrale) is gaining momentum, when the wort is fermented in vats to 10-11% alcohol, and then bottled, where it ferments a couple of percent more. This is already a real craft, which today is at a great price. So don't miss your chance to try something worthwhile!

Why not advise. First of all, look for Lambrusco, which has one of the DOCs described above on the label. As for specific instances, these are:

• Cavicchioli Vigna del Cristo Lambrusco di Sorbara 2014
• Villa di Corlo 'Corleto' Lambrusco Grasparossa di Castelvetro 2014
• Lambrusco Grasparossa Monovitigno Fattoria Moretto
• Cleto Chiarli Lambrusco Grasparossa di Castelvetro Pruno Nero
• Camillo Donati Lambrusco dell'Emilia I.G.P. 2014
• Vigneto Saetti Lambrusco dell'Emilia I.G.P. 2015
• Fattoria Moretto Morose Lambrusco Grasparossa

If you can't find them, but it's not so easy to find them, pay attention to Lambrusco from Medici Ermete, Vittorio Graziano, Fiorini and Monte delle Vigne, which are better represented in the CIS.

The Italian brand "Lambrusco" combines several varieties of wines and champagnes with exquisite taste.

What does Lambrusco mean?

Translated from Italian means "wild grapes". In their homeland in sunny Italy, grapes are found at every turn. It is nourished by the sun and hot air, it ripens naturally. The advantage of wild grapes is that they require little maintenance and grow by themselves. In Italy, they have always made a simple wine from it, which could be drunk young. It turned out fragrant and light, did not require long ripening. Champagne "Lambrusco" is a natural foaming drink.

True connoisseurs claim that there is nothing in common between this wine and real champagne.

Natural sparkling variety

By "Lambrusco" experts mean several varieties of grapes, from which excellent wine is always obtained. Grapes of this variety are red, pink and white.

Winemaking historians claim that this wine was still loved by the inhabitants of ancient Rome. This is quite possible, because grapes have been growing in Italy from time immemorial, and the technology of making wine is approximately equal to the age of mankind. The popularity at all times was promoted by the fact that after filling in large steel containers, the drink began to play, giving a unique taste and lightness. Hence the popular name - champagne "Lambrusco".

Variety of varieties

Modern winemakers have up to 60 grape varieties that have common features. The thing is that this berry changes in the natural conditions of the environment.

Grapes cultivated by humans have clear genetic traits. Winemakers specially select healthy vines for propagation from genetically identical plants, and take care of the purity of the variety. That is, once found, distributed its exact copies around the world. This is how, for example, the Chardonnay variety is grown - also a world famous brand. The Lambrusco varieties reproduce naturally, being pollinated from other vines. Bumblebees and bees on clear sunny days easily transfer particles of similar genes from one plant to another. The same thing happens with grapes as with other representatives of the flora in the wild: they vary slightly within the same species. This is how dandelions, clover, grasses and other wild species breed. Because of this, Lambrusco champagne has a variety of flavors: generally similar, but still different from each other.

Wine Fashion

She played a cruel joke with the wine. Champagne "Lambrusco" got its maximum development in the 70s of the last century, when sweet wines were at the peak of popularity, and of course, dry wines could also be produced from grape varieties in their homeland. They were produced, but in small quantities, because there was a fashion for sweets. The association is firmly rooted in the minds of consumers: "Lambrusco" sparkling is necessarily sweet.

But fashion changes with time. From the moment dry and semi-dry wines became popular, sales of Italian wine of this variety began to decline.

Today dry wine of this brand is produced and bought, but the current volume of sales cannot be compared with what it was in the last century.

Difficulties with the name

Despite its long and interesting history, the Lambrusco champagne is still not protected by any patent. The price per bottle ranges from 250 to 880 rubles. The only thing that winemakers have managed to date is to limit the use of the name outside Italy itself. But, since wine is produced there everywhere, it is very difficult to monitor the quality. With the same degree of probability, you can stumble upon both an exclusive version and an unimportant one. Unfortunately, conscientious winemakers and profit lovers have equal rights, so consumers can only rely on their own luck.

Italian sparkling

Some clue about the quality of the wine can be obtained from the labels on the label. If it says “vino fermo” it is a quiet wine with no sparkling at all. This means that after the end of fermentation, the wine was immediately poured into bottles. Everything is there: taste, aroma, the smell of the sun, but sparkling is not. These are the properties of wine, it was so conceived.

The inscription "frizzante" means that the wine will slightly foam after opening the bottle. A special technology is used, which gives the drink a special appeal.

If it says "spumante", then the bottle contains real Lambrusco champagne. The price of such bottles is usually the highest. The difference between real champagne and this Italian wine is that the former ferments in glass bottles with constant turning. Italian wine is created in huge steel containers, and the moment of bottling is determined exclusively by the winemaker.

The art of winemaking is so subtle that secrets are often passed down within the family from father to son. The development of a winemaker as a specialist takes no less time than the maturation of a vine.

Alternative to champagne

This is what everyone who tasted it calls this wine. The alcohol content is only 8%, it is not made stronger. Bubbles and foam are beyond praise. Drunkenness practically does not occur - slight relaxation. Ideal for women's gatherings. It goes well with fruits, cheese, vegetable snacks. It comes in white, red and pink, so you can choose the right variety for meat and seafood.

Champagne "Lambrusco" looks great in glasses. The reviews are unanimous: rich color, small bubbles and summer aroma will cheer you up in any situation.

Its price contributes a lot to the popularity of wine. No different in quality from expensive champagne, this variety is much cheaper than well-known brands.

White varieties

"Lambrusco" white champagne is quite rare, because white varieties are very capricious. It blooms early, and many inflorescences fall off during the ripening process. The harvest is always small, but the taste is very rich. There is little sugar in the berries, this wine plays badly. Most often, the label will say "Sorbara" - in both white and pink.

There is also a white wine "Reggiano" from the family "Lambrusco". For production, the drink is most often blended with other varieties, in particular with Ancelotta. This grape is very sweet, it was from it that the wine that conquered America was made.

Manufacturing method "Lambrusco"

Sparkling wine is traditionally associated with the name of the monk Perignon, although the technology has been created piece by piece since the beginning of the century.

To make an elite wine, the grapes need not be allowed to ripen to the end quite a bit. Guessing the collection date is an art. Then the berries are squeezed very gently and a cuvée is obtained - the best material or juice that practically does not come into contact with the seeds and skin. Usually, several varieties of juice are mixed to make good wine.

After pressing the first juice, the wine material is pressed further. It is from the juice of the second extraction that they make the pink Lambrusco champagne. The juice from the third pressing is not used for winemaking.

The squeezed juice is poured into huge metal containers, where it ferments. In the same containers, the liquid is mixed to obtain the required aroma and taste.

At a certain stage of fermentation, the wine is poured into durable stainless steel containers, which are hermetically sealed, preventing air from entering. The containers must withstand a lot of pressure. This method is called the Sharma method.

Finally, the wine is poured into glass bottles and corked with a cork that can withstand internal pressure.

"Lambrusco Bianco"

Great white is the best drink for spring and summer, refreshing and pearly. Almost always semi-sweet. Connoisseurs describe its taste as enveloping and its color is delicate golden. Fruit, berry and apple notes are revealed.

Wines such as Lambrusco Bianco champagne are best set off with mature cheese. In our reality, you can combine this drink with good traditional Italian pasta with creamy sauce, parmesan, not too sweet desserts.

The correct temperature is very important. The best range of the drink is from +3 to +10 o C, so the taste is felt the brightest. or ordinary wine shops - great decoration.

Magnificent "Emilia"

The very name of the wine evokes an association with an elegant and playful young woman, full of strength and vitality.

The label must necessarily indicate that the drink is made according to the traditional or classic method. This means that correctly squeezed juice was used, and the wine went through several stages of fermentation.

The name of the drink was given by the best wine-producing region Del Emilia and the nearby Romagna. On the map, these two regions form a triangle outlined by the Adriatic Sea, the Apennines and the Po River. The climate here is unique: from alpine to mild continental. The capital of the region is Bologna, known to everyone. The number of sunny days reaches 200, and even in the coldest months there are no subzero temperatures. Summer rains are rare, but the sun is rife.

An autumn food and wine festival is held here every year, usually from September to November. It is better to taste the real Lambrusco Emilia (champagne) here and at this time for the first time. At the festival you can taste truffles and chestnuts, blue fish or Parma ham.

"Emilia" is real champagne, that is, wine made using champagne technology. This means that after squeezing and blending, the unripe drink is poured into dark thick glass bottles and hermetically sealed. Maturation takes place in a container. The technological process is complex: temperature, illumination, overturning.

Lambrusco wines are a nice occasion to meet friends, enjoy leisure time or relax after a hard day.

Lambrusco is the name of a red wine-making grape variety (more precisely, a number of varieties) and an Italian sparkling wine with a bright fruity bouquet, produced in the Emilia-Romagna region (and partly in Lombardy).

What is Lambrusco like?
Differences Lambrusco from Champagne

There are many confusing stories around Lambrusco. Initially, this name simply meant "wild grape wine" and referred to a number of local varieties, many of which are still used today: Grasparossa, Maestri, Marani, Monstericco, Salamino, Sorbara. And all these are different varieties of Lambrusco, despite the fact that in many sources they are called clones of the same variety. Now the names of these varieties are used as "brands" of wine to distinguish the palette of results that these local varieties can produce.
More on this below.

Learning to understand wines

Lambrusco's story is amazing and sad at the same time.

On the one hand, it is a beautiful grape that has been around for many years. When you drink Lambrusco, you are drinking wine that the ancient Romans enjoyed. They loved Lambrusco wine. It was not difficult to grow, it produced good yields and was very popular. It is quite possible to imagine Caesar sipping Lambrusco from his goblet, eating a slice of cheese and looking around his domain ...

Over the past centuries, many varieties of Lambrusco have been born. By the end of the 20th century, ampelographs numbered more than 60 varieties of this variety. This can be difficult for novice wine drinkers to understand. If we take, for example, the Chardonnay grape, then it is all genetically identical. It was enough many centuries ago to find the perfect Chardonnay - and many years later we still have copies of that very first vine. Just like in the case, for example, with the Red Delicious apples.

However, in the case of Lambrusco, things are not so simple. In the wild, it is easily pollinated from vines of other varieties - as happens, say, with dandelions and other wild flowers. The result is a range of Lambrusco varieties. Yes, they taste the same - just as all dandelions look like - but still, they are not exactly the same as most modern wine varieties.

The star and the sadness of the Lambrusco path

When the 1970s came, the fashion for cheap sweet wine came to America, and Lambrusco became extremely popular there. It was cheap, and despite the fact that this wine is also made in dry version, Italians filled the American market with sweet varieties because the consumer demanded it.

So that's it. The sad part of Lambrusco's history begins with the development of the taste of wine lovers. In the Soviet Union, too, the majority preferred semi-sweet and sweet wines. And even the prestigious lines of the Massandra collections at that time were fortified and sweet, in particular, muscat wines.

Now a different era has come, with different preferences and ideas about what "good wine" should be. And everything that was popular in the Soviet Union and America of the 70s automatically falls into the category of "wrong." Not only sweet wine fell under this cliché, but also rose, which is incomprehensible to many today. Because of the fashion for style and color of wine, many are missing worthy and interesting samples of "unfashionable" wines - both in the inexpensive and in the premium segment: from the democratic pink Portuguese "Vino Verde" to the luxurious sweet Austrian "Iceweins".

Lambrusco from Australia
In an attempt to uphold their reputation, Italians are attempting to limit the use of the name Lambrusco on labels exclusively to Italian winemakers. For the reasons described above, there is a chance you will come across a bottle with the inscription "Lambrusco" filled with cheap wine from his not very successful variant. So far, the Lambrusco name has not received the status of a name controlled by origin, such as Champagne and Jerez, for example (although in Italy there is a DOC Lambrusco category that sets the rules for Lambrusco produced in Italy).

What is Lambrusco like?

Sorbara - Lambrusco of the highest quality, from which decent wines with excellent aromas are obtained. A distinctive feature of this Lambrusco variety is abnormal flowering, when the vine sheds flowers, due to which the yield decreases (in some years up to 30%). This leads to a higher concentration of flavoring substances: so the loss in quantity is more than compensated by the addition of quality. In color, it is the lightest of the Lambrusco species. Sparkling is very gentle. The fragrance has a hint of violet. In addition, it is the most acidic of all Lambrusco, so it goes well with greasy dishes and grills. DOC Sorbara allows the use of Salamino in these wines, but not more than 40%.

Lambrusco Grasparossa di Castelvetro
(Lambrusco Grasparossa di Castelvetro)