All About Lambrusco...

"Manufactured on an industrial scale for a world market proved its undoing, eventually deep-sixing not only its own reputation, but also prospects for anything bearing a resemblance to it. Sparkling reds became about as down-market as a wine category could be." - Boston Globe

All About Lambrusco

Lambrusco has moved up. From the bottom to top-shelf. With it, its reputation and style: from 'nice on ice' to 'great with food'. What has changed? Up until about 15 years ago (1995) only cloyingly sweet, overly fizzy commercial versions were imported into the USA.

Today, authentic, top-quality DOP/IGP Lambruscos, ranging from dolce (v/ sweet), amabile (sweet), semisecco/abboccato (semi-dry/off-dry) to secco (dry to off-dry), can be found on wine lists of some of the top restaurants in LA, SF and NY.

Even Gambero Rosso, Italy's leading wine guide, has started to award top Lambruscos 'Tre Bicchieri', its highest rating. In short, quality Lambrusco has overcome its rock bottom quality image and is on its way to become Italy's 'coolest' red wine to enjoy - (once) again.