Il lambrusco

Il vino di riferimento dell'Emilia Romagna, dal profumo fruttato e moderatamente alcolico. Le varietà di Lambrusco più conosciute sono il Lambrusco di Sorbara, Grasparossa di Castelvetro e Salamino di Santacroce. Il Lambrusco è il vino ideale per accompagnare i classici piatti della tradizione Emiliano-Romagnola: paste fresche e tortellini, zampone e cotechino, e i classici salumi e formaggi, in primis Parmigiano Reggiano

The Lambrusco is a fruity wine with moderate alcohol content produced in different varieties from a family of 12 black grape varieties grown in the northern Modena area which, according to history, have been present, at least in part, in the area since the Renaissance.
The best-known varieties are Grasparossa di Castelvetro, Lambrusco Doc of Sorbara, and Salamino of Santacroce, which in the 1970s contributed to the spread of the product beyond national borders and, in the 1980s and 1990s, to its national popularity, making Lambrusco one of the leading products of Italian winemaking.
The specific blend of grapes for each variety of Lambrusco guarantees different aromas and flavors in each wine. Salamino of Santacroce, for example, has notes of raspberry, cherry, blackberry, and rose with a slight savory vein, while Lambrusco of Sorbara is elegant and fresh with hints of violet and red fruits. Since 2021, Lambrusco has been protected by the Consorzio di Tutela Lambrusco DOC (Lambrusco DOC Protection Consortium), thanks to which it preserves its rural soul and the memory of tradition.