Lambrusco

The only sweet wine (amabile) in our Lambrusco range from Albinea Canali – and for good reason: Grasparossa is naturally full-bodied and rich in tannins; a little residual sugar brings it into balance. Malbo Gentile, the gentle autochthonous Reggio variety, gives the blend its softness, roundness and characteristic floral notes. Fermentation in steel, Charmat method – fresh and clean.

Bocciolo means flower bud. And that is exactly what this wine is: something that is just opening, not yet fully blossomed – with a sweetness that promises rather than overwhelms. 100% Lambrusco Grasparossa from the hills of Scandiano and Canossa, clay soils, Cordone speronato, reduced yield. Fermentation in steel at a controlled temperature, stopping at the desired sugar content. Only 7.5% alcohol – deliberately light so that freshness dominates.

The Medici family has been growing Lambrusco in Montecchio Emilia for over a hundred years. Not because it sells well at the moment – but because they know no other way and want no other way. Four generations, one obsession: to make the best Reggiano DOC that these hills have to offer. Harvests far below the maximum authorised yield, soils made of heavy clay, care taken down to the last detail of vinification. Assolo is their most accessible wine – and it is not a compromise. 51% Ancellotta for colour and fruit, Lambrusco Salamino for acidity and bite. Fermentation in steel at a controlled temperature, second fermentation according to the Martinotti method in a closed pressurised chamber.

The name comes from the red autumn leaves of the Lambrusco Salamino vines – a picture that the hills south of Reggio Emilia paint anew every year. Lambrusco Salamino, Lambrusco Marani and Ancellotta – three indigenous varieties, all from Reggiano, all with a long history on these medium-textured, deep soils. Fermented in steel, Charmat method, matured dry.

The name says it all: Ottocento refers to the traditional 19th century method by which this wine is partially fermented. 50% Lambrusco Salamino – fruity, acidic, 40% Lambrusco Grasparossa – full-bodied, soft, 10% Ancellotta for colour and depth. The Cantina itself calls it the duel between "il diavolo e l'acqua santa" – devil and holy water. The pinch of mousse in the Charmat process emphasises the grape varieties without overpowering them.

In the 19th century, this was the only method of sparkling Lambrusco: second fermentation in the bottle, yeast remains in the bottle, no retaking, no correction (pet-nat method). Albinea Canali has never given up on it. The result is a little different every time – and that's exactly the point. Lambrusco Grasparossa as a base, steel tank for the first fermentation, then bottle. The fine lees of the yeast soften the structure and give the bouquet those characteristic brioche notes that no Charmat process can produce.

Delicate, bright pink colour with a lively, fine perlage. Vigna del Cristo reveals the elegant and dry side of Lambrusco di Sorbara: fresh, subtle and full of character. Redcurrants, fresh raspberries, pink grapefruit and a hint of white flowers on the nose. Dry, lively and clear on the palate, with animating acidity and mineral tension. A finely sparkling, stylish Lambrusco – refreshing, pleasantly tart and with impressive lightness. Perfect with summer meat dishes, antipasti, seafood or simply as a sophisticated aperitif. Beautiful length and even greater drinking pleasure. SUPERIORE.DE

There is a moment in the history of Lambrusco that changed everything. In 1984, the Medici family decided to press their best wine not from an average vineyard, but from a single vineyard: Tenuta La Rampata, near Gaida in Reggio Emilia. This was a provocation – for a grape variety that was considered a mass product at the time. The Concerto became the first single-vineyard Lambrusco in the world. And it proved that this idea was not hubris. 100% Lambrusco Salamino, organically grown on clay soils, Cordone speronato, yields far below the maximum permitted quantities. Spontaneous fermentation in steel, stopping at the desired alcohol content, second fermentation using the Charmat method at the lowest temperatures – to preserve every hint of fruit. Officially certified organic since the 2020 harvest.

Cleto Chiarli travelled to Paris in 1900. In his luggage: bottles of his Lambrusco, fermented using the old method – fermentation in the bottle, no intervention, no dosage. The jury of the World Exhibition awarded him the "Mention Honourable". A century later, the Wine Spectator voted Fondatore one of the top 100 wines in the world. The secret is the process. While the market favours Charmat, Chiarli 1860 sticks to the Metodo Ancestrale for del Fondatore, with the second fermentation taking place in the bottle. This is followed by six months of maturation on the lees. No dosage. The result is a Lambrusco that can be traced back through the vintages – and which shows what this wine sounded like long before anyone had the idea of making it sweet.

Lambrusco has an image problem. Not because it is bad – but because the wrong version of it has travelled the world for decades: sweet, arbitrary, free with pizza. However, anyone who knows that Lambrusco di Sorbara DOC is one of the most fascinating red wine appellations in Italy – aromatic, light-footed, with an acidity structure that makes Bordeaux look old –who opens this bottle with completely different expectations. 100% Lambrusco di Sorbara from the Vigneto Sozzigalli, 100 hectares of its own vineyards, carefully selected. Short maceration, slow pinch de mousse in a closed fermentation tank using the Charmat method. No compromise at the wrong end.

The French would call it Cru. Chiarli simply writes the name of the vineyard on the label: Tenuta Generale Cialdini, around 13 hectares in the pre-alpine hills of Castelvetro, south of Modena. Clayey soils that give Grasparossa what it needs: substance, colour and tannin. This is where the Chiarli family has been producing what they consider to be the purest expression of this grape variety for generations. Anyone who knows and loves Sorbara should be prepared for something. Because the Grasparossa is the exact opposite: dark, full-bodied, firm tannins, with fruit that is more reminiscent of blackberries and wild berries than strawberries. 36 hours of maceration at a cool temperature, slow pinch de mousse, bottling only after appropriate maturity.

The Cantina della Volta is located on a section of the Naviglio di Bomporto canal – the place where river trains used to have to turn round before continuing towards Modena. La Volta means the turn, the hairpin bend. Not an inappropriate name for a frizzante that also goes its own way. 100% Lambrusco di Sorbara from the alluvial soils of the Secchia river, hand-picked in 15-kilogramme crates, cold maceration, first fermentation in steel tanks. What follows is the decisive step: the second fermentation in the bottle – bottle-fermented like a Méthode Classico, then the yeast carefully removed, crown cork. The same artisanal effort that Christian Bellei shows in his great sparkling wines – for a frizzante that should simply be a pleasure to drink.

Ruby red with light violet reflections. Inviting aroma of violets, redcurrants and wild strawberries. Delicately fruity, dry and crisp on the palate with a lively acidity and fine, sparkling perlage. Brings freshness and drinking pleasure to every garden party. Goes perfectly with finger food, cold cuts, prosciutto & co. SUPERIORE.DE

The first alcoholic fermentation of the must takes place in steel tanks on the fine lees at a controlled temperature and after a waiting period of at least six months, the wine is bottled. The bottles remain at a constant temperature of 12°C so that the wine can undergo its second fermentation and mature on its own yeasts, which remain at the bottom of the bottle as a light sediment (note: it is not filtered!).

Trentasei means thirty-six. This Lambrusco spends at least this many months on the lees – in the bottle, at a constant 12°C, according to the Metodo Classico. Christian Bellei is not a winemaker who takes the easy way out. The idea of vinifying Lambrusco di Sorbara according to the Metodo Classico is a conscious commitment: that this grape variety should be – delicate, acidic, with a structural elegance that makes it unique among Lambrusco clones – has the potential to deal with Champagne methodology. 100% Sorbara from the alluvial soils of Secchia, hand-picked in 15-kilogram boxes, gentle pressing, first fermentation in steel, then at least six months waiting time before bottle fermentation. Rémuage, dégorgement, dosage: 5 g/litre. Everything as in Épernay – except that the grapes come from Bomporto.

GROSSO is a Blanc de Noirs produced using the classic Champagne method and matures for 24 months on the fine lees. Delicate pink colour and a fine, persistent perlage. Crisp bouquet of violets, citrus peel, nectarine and wild strawberry. On the palate with a nice tang, very straightforward flavour of red berries. Very well balanced, it prances into a respectable finish with a finely spiced and impressive freshness. SUPERIORE.DE

Here is one of the most serious and at the same time most exciting sparkling wines that can be made from the Sorbara variety! Pale to dusky pink in colour with a fine foam and accentuated, persistent perlage. The bouquet is almost magical and yet very distinguished, with hints of raspberry and wild strawberry, which is what makes a top-class Lambrusco, but still seems to be an unattainable goal for many local winegrowers. A fine acidity on the palate, with delicate, dry bitter notes and an exciting brightening of fruity tones of wild strawberry and pomegranate. The overall impression is bone-dry and the bottled dream of a Lambrusco produced using the champagne method, which is unrivalled in the wine landscape. SUPERIORE.DE

When a wine is named after the founder and mastermind of what is probably the most famous and popular winery in the Modena region, then you should take a closer look, or even better, reach for the bottle. This exceptional sparkling wine is produced using the blanc de noirs method, i.e. a white spumante from red grapes - certainly not an everyday occurrence in the Lambrusco world.

There is one decision in the cellar that says it all: no dosage. Zero grams of sugar after dégorgement – no equalisation, no softening, no correction. What goes into the bottle must stand on its own. Christian Bellei makes this decision at La Prima Volta consciously and anew every time: Dosaggio Zero is an attitude. 100% Lambrusco di Sorbara from the alluvial soils of Secchia. Only the Mosto Fiore – the first, purest part of the gentle pressing – is fermented in steel at a controlled temperature. Bottle fermentation takes place in the spring after the harvest according to the metodo classico, followed by at least 36 months on the lees at a constant 12°C. Rémuage, dégorgement – and instead of the liqueur d'expédition, the same wine is returned to the bottle. Nothing else.