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Facts or Fiction?
Quite a bit of very basic Lambrusco information that's online and in print is false and - unfortunately - continues to be repeated over and over again.
We are trying to make the attempt to research each particular topic as thoroughly as possible. For instance, the information about 'Lambrusco clones' is the result of numerous emails we were able to exchange with one of the leading Italian Lambrusco varietal researchers.
We are trying to make the attempt to research each particular topic as thoroughly as possible. For instance, the information about 'Lambrusco clones' is the result of numerous emails we were able to exchange with one of the leading Italian Lambrusco varietal researchers.
How many Lambrusco 'clones' are there?
NONE.
You've probably read online and/or in various wine books that there are "over 60 Lambrusco sub-varieties/grapes/clones" - yet somehow one never comes across a single reference that actually lists any of these 60 plus Lambrusco clones/sub-clones or grapes.
100% FICTION | The Truth is, there isn't even ONE Lambrusco clone or sub-clone. But there are 13, maybe 17, different indigenous Lambrusco GRAPE VARIETIES (not clones or sub-clones):
1. Lambrusco Salamino, 2. Lambrusco Marani, 3 Lambrusco Grasparossa, 4. Lambrusco di Sorbara, Lambrusco Maestri, 6. Lambrusco Montericco, 7. Lambrusco dal Peduncolo Rosso, aka Pjcol Ross, 8. Lambrusco Barghi, 9. Lambrusco Viadanese, 10. Lambrusco a Foglia Frastagliata (aka Lambrusco-FF), 11. Lambrusco di Fiorano, 12. Lambrusco Oliva (or Lambrusco Maiolo), 13. Lambrusco Benetti,
14. Lambrusco Corbelli (DNA not established yet), 15. Lambrusco o uvalino (DNA not established yet), 16. Lambrusco Vittona (DNA not established yet), 17. Lambruschetto (DNA not established yet).
(Most Lambruscos are made from #1-#6.)
[BTW, one would think that the Enoteca Regionale Emilia Romagna would have the correct information on their site: "There are 60 known clones of the Lambrusco grape variety and the most recurrent in the making of this wine are seven: di Sorbara, Grasparossa, Salamino, Marani, Maestri and Montericco)." [...but only 6 are listed.]
posted: July 1, 2011 | updated: August 22, 2012 | updated: May 16, 2012
You've probably read online and/or in various wine books that there are "over 60 Lambrusco sub-varieties/grapes/clones" - yet somehow one never comes across a single reference that actually lists any of these 60 plus Lambrusco clones/sub-clones or grapes.
100% FICTION | The Truth is, there isn't even ONE Lambrusco clone or sub-clone. But there are 13, maybe 17, different indigenous Lambrusco GRAPE VARIETIES (not clones or sub-clones):
1. Lambrusco Salamino, 2. Lambrusco Marani, 3 Lambrusco Grasparossa, 4. Lambrusco di Sorbara, Lambrusco Maestri, 6. Lambrusco Montericco, 7. Lambrusco dal Peduncolo Rosso, aka Pjcol Ross, 8. Lambrusco Barghi, 9. Lambrusco Viadanese, 10. Lambrusco a Foglia Frastagliata (aka Lambrusco-FF), 11. Lambrusco di Fiorano, 12. Lambrusco Oliva (or Lambrusco Maiolo), 13. Lambrusco Benetti,
14. Lambrusco Corbelli (DNA not established yet), 15. Lambrusco o uvalino (DNA not established yet), 16. Lambrusco Vittona (DNA not established yet), 17. Lambruschetto (DNA not established yet).
(Most Lambruscos are made from #1-#6.)
[BTW, one would think that the Enoteca Regionale Emilia Romagna would have the correct information on their site: "There are 60 known clones of the Lambrusco grape variety and the most recurrent in the making of this wine are seven: di Sorbara, Grasparossa, Salamino, Marani, Maestri and Montericco)." [...but only 6 are listed.]
posted: July 1, 2011 | updated: August 22, 2012 | updated: May 16, 2012
Website of the Enoteca Regionale Emilia Romagna:
There are over 60 sub-varieties of Lambrusco across Italy but, there's only one Riunite Lambrusco!ow.ly/i/18lbZ
— Riunite Wine (@RiuniteOnIce) November 16, 2012
Another recent example (10/2012; also, Ancellotta is NOT a Lambusco variety; for more info see below.):
Are there really only 4 Lambrusco DOCs?
Google "Lambrusco DOC" and you'll find outdated Lambrusco DOC information on hundreds of websites in every language (even in Italian...written by 'experts' as recently as July 2011!):
"Esistono quattro tipi di Lambrusco DOC: il Lambrusco rosso Salamino di Santa Croce, il Lambrusco di Sorbara, il Lambrusco Reggiano e il Lambrusco Grasparossa di Castelvetro."
- taccuinistorici.it, July 20th, 2011 (*)
(*) (The story was taken down after this was posted.)
HALF TRUTH | The Truth is, there used to be just FOUR DOCs (listed in blue) but at last count there are now 8 (without sub DOCs) to 12 (incl. sub DOCs) Lambrusco DOC/Ps and 2 Lambrusco IGT/Ps:
8 to 12 DOC/P
MODENA
- Lambrusco Grasparossa di Castelvetro DOP
- Lambrusco di Sorbara DOP
- Lambrusco Salamino di Santa Croce DOP
- Modena Lambrusco DOP
--- Lambrusco di Modena Spumante DOP (new)
REGGIO EMILIA
- Reggiano Lambrusco DOP (July 22nd, 1971)
--- Reggiano Lambrusco Salamino DOP
- Colli di Scandiano e Canossa Lambrusco DOP
--- Colli di Scandiano e Canossa Lambrusco Montericco DOP
--- Colli di Scandiano e Canossa Lambrusco Grasparossa DOP
PARMA
- Colli di Parma Lambrusco DOP
LOMBARDIA/LOMBARDY
- Lambrusco Mantovano DOP
2 IGT/P
REGGIO EMILIA
- Lambrusco dell'Emilia/Emilia IGP
LOMBARDIA/LOMBARDY
- Provincia di Mantova IGP Lambrusco
posted: July 20th, 2011 | updated: August 22, 2011
"Esistono quattro tipi di Lambrusco DOC: il Lambrusco rosso Salamino di Santa Croce, il Lambrusco di Sorbara, il Lambrusco Reggiano e il Lambrusco Grasparossa di Castelvetro."
- taccuinistorici.it, July 20th, 2011 (*)
(*) (The story was taken down after this was posted.)
HALF TRUTH | The Truth is, there used to be just FOUR DOCs (listed in blue) but at last count there are now 8 (without sub DOCs) to 12 (incl. sub DOCs) Lambrusco DOC/Ps and 2 Lambrusco IGT/Ps:
8 to 12 DOC/P
MODENA
- Lambrusco Grasparossa di Castelvetro DOP
- Lambrusco di Sorbara DOP
- Lambrusco Salamino di Santa Croce DOP
- Modena Lambrusco DOP
--- Lambrusco di Modena Spumante DOP (new)
REGGIO EMILIA
- Reggiano Lambrusco DOP (July 22nd, 1971)
--- Reggiano Lambrusco Salamino DOP
- Colli di Scandiano e Canossa Lambrusco DOP
--- Colli di Scandiano e Canossa Lambrusco Montericco DOP
--- Colli di Scandiano e Canossa Lambrusco Grasparossa DOP
PARMA
- Colli di Parma Lambrusco DOP
LOMBARDIA/LOMBARDY
- Lambrusco Mantovano DOP
2 IGT/P
REGGIO EMILIA
- Lambrusco dell'Emilia/Emilia IGP
LOMBARDIA/LOMBARDY
- Provincia di Mantova IGP Lambrusco
posted: July 20th, 2011 | updated: August 22, 2011
Is every 'Reggiano' a Lambrusco?
No.
The Reggiano DOC/DOP is made up of three very different DOCs/DOP wines:
1. Reggiano Rosso DOC is a blend made from Ancellotta (50-60%) and any combination of the Lambrusco varieties Maestri, Montericco, Salamino and Sorbara, Cabernet Sauvignon, Malbo Gentile, Marzemino, Merlot and Sangiovese (up to 50%). | VINO FRIZZANTE BUT NOT LAMBRUSCO
THE TRUTH is, true Lambrusco has to be made from at least 85% Lambrusco grapes. Ancellotta is not a Lambrusco grape variety. Note: The wine may never-the-less be splendid!
2. Reggiano SALAMINO Rosso DOC is made from Lambrusco Salamino (85-100%), as well as optionally from any of the following varieties: Ancellotta, Lambrusco Marani, Lambrusco di Sorbara and Malbo Gentile (up to 15%). | TRUE LAMBRUSCO
3. Reggiano LAMBRUSCO Rosso DOC made from any combination of Lambrusco Maestri, Marani, Montericco, Salamino and/or Sorbara (85-100%), as well as from Ancellotta and Malbo Gentile (up to 15%). | TRUE LAMBRUSCO
posted: August 29, 2011
The Reggiano DOC/DOP is made up of three very different DOCs/DOP wines:
1. Reggiano Rosso DOC is a blend made from Ancellotta (50-60%) and any combination of the Lambrusco varieties Maestri, Montericco, Salamino and Sorbara, Cabernet Sauvignon, Malbo Gentile, Marzemino, Merlot and Sangiovese (up to 50%). | VINO FRIZZANTE BUT NOT LAMBRUSCO
THE TRUTH is, true Lambrusco has to be made from at least 85% Lambrusco grapes. Ancellotta is not a Lambrusco grape variety. Note: The wine may never-the-less be splendid!
2. Reggiano SALAMINO Rosso DOC is made from Lambrusco Salamino (85-100%), as well as optionally from any of the following varieties: Ancellotta, Lambrusco Marani, Lambrusco di Sorbara and Malbo Gentile (up to 15%). | TRUE LAMBRUSCO
3. Reggiano LAMBRUSCO Rosso DOC made from any combination of Lambrusco Maestri, Marani, Montericco, Salamino and/or Sorbara (85-100%), as well as from Ancellotta and Malbo Gentile (up to 15%). | TRUE LAMBRUSCO
posted: August 29, 2011
Is every Lambrusco 'pasteurized' and/or 'stabilized' (chemically or by 'freezing')?
No. But many. (more to come)
Is Ancellotta a Lambrusco variety?
No, it's not! But, it is one of the classic blending grapes, others are: Marzemino, Malbo Gentile, etc. Ancellotta (max. 15%) adds color and structure - it's not added to sweeten a wine! (more to come)
Ancellotta is not a Lambrusco grape variety! (10/2012):
Is Lambrusco traditionally a sweet wine?
No, it has never been a sweet wine! (more to come)
Are all Lambruscos 'sparkling' wines? What's the difference between 'fermo', 'frizzante' and 'spumante'?
No. (more to come)
Is white/bianco Lambrusco Frizzante Lambrusco?
Oliver Bruce Taylor
Grapes of wrath
Taste: 0/5 | Value 5/5 | Hangover Factor: 5/5
"Lambrusco Di Bianco is described on the bottle as a characterful white made from grapes grown in the Modena region of Italy. It can be enjoyed with any meal or simply on its own. However, most students know it as vinegary swill that should not be enjoyed with anything – assuming you don’t want to regurgitate the partially digested content of your stomach. They call it Gaffs’ One Pound Special.
After initially sampling the wine, I now admire the audacity of the vintner to allege that something which is a perfect substitute for my own urine came from grapes, let alone can be attributed with any positive characteristics other than its low price. However, as a duty to my readers, I drank on.
On the nose the aromas lacked complexity. I could only detect one scent in the medley and whatever that was it could only be generously described as pungent. Unfortunately, I finally reached the critical tasting. There are three stages involved when tasting a wine: the attack phase, the evolution phase and the finish. All I can say about this wine is that the attack phase seemed to last forever and that it certainly finished me off! Honestly though, a second tasting wasn’t really necessary when it became apparent the wine’s only flavour was regret.
The prospect of further tasting this wine appalled me, so I recruited some unsuspecting tasters at my ‘friend’s’ 21st. After everyone had had a few beers I took advantage of their mildly drunken state and passed a few glasses round. Responses included “is this even wine?” and “it hurts to drink more of it.”
To conclude, I’m a man with low, and I mean low, standards which even this wine failed to maintain. Now every time I open a bottle of wine I live in constant fear that it could be this bad."
- Oliver Bruce Taylor (The Mancunion, October 24th, 2011
