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Lambrusco
Lambrusco (; (:lam.ˈbru.sko))〔 is the name of both a red wine grape and an Italian wine made principally from the grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy, principally around the central provinces of Modena, Parma, Reggio nell'Emilia, and Mantua. The grape has a long winemaking history with archaeological evidence indicating that the Etruscans cultivated the vine.〔J. Robinson ''Vines, Grapes & Wines'' pg 212 Mitchell Beazley 1986 ISBN 1-85732-999-6〕 In Roman times, the Lambrusco was highly valued for its productivity and high yields with Cato the Elder stating that produce of two thirds of an acre could make enough wine to fill 300 amphoras.〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 388-389 Oxford University Press 2006 ISBN 0-19-860990-6〕
The most highly rated of its wines are the frothy, frizzante (slightly sparkling) red wines that are designed to be drunk young from one of the eight Lambrusco denominazione di origine controllata (DOC) regions: Colli di Parma Lambrusco, Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, Lambrusco Salamino di Santa Croce, Reggiano Lambrusco, Colli di Scandiano e Canossa Lambrusco, Modena Lambrusco, and Lambrusco Mantovano. Throughout the 1970s and 1980s, sweet Lambrusco was the biggest selling import wine in the United States.〔M. Ewing-Mulligan & E. McCarthy ''Italian Wines for Dummies'' pg 101-103 Hungry Minds 2001 ISBN 0-7645-5355-0〕 During that time the wine was also produced in a white and rosé style made by limiting the skin contact with the must.〔
==Grape==
The most commonly found six Lambrusco varieties are Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Salamino, and Lambrusco Sorbara. All of these various Lambrusco grapes are indigenous to Emilia and neither clones nor sub-clones. Most Lambruscos are made from more than one Lambrusco variety and additionally often blended with a number of specific blending grapes (max. 15%), such as Ancellotta (for color), Marzemino, Malbo Gentile, Cabernet Sauvignon (for body and structure), and others. The grape vines are often trained high above the ground to prevent the development of mildew. Historically the vines were trained to climb up poplar trees. The grape itself is not particularly sweet but many of the commercial Lambrusco versions are sweetened by either partial fermentation or with the addition of rectified concentrated grape must. When not fermented sweet, the Lambrusco grape is capable of producing an excellent dry wine with strawberry notes and a slight bitter finish.〔Oz Clarke ''Encyclopedia of Grapes'' pg 116 Harcourt Books 2001 ISBN 0-15-100714-4〕
By the end of the 20th century, ampelographers had identified over 60 varieties of Lambrusco scattered throughout Italy including-Piedmont, Sicily and the Veneto.〔 The most widely planted variety is Lambrusco Salamino.〔
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