Lambrusco: the sparkling wine that conquered the world
Among the most famous symbols of the Emilian Food Valley, Lambrusco is one of the best known and appreciated Italian wines in the world. Sparkling, lively and versatile, this wine represents the oenological tradition of Emilia-Romagna, bringing to the table not only taste, but also history and culture. Let’s discover together its origins, the main varieties and the best combinations to enhance its unique flavor.
The origins of Lambrusco: between history and territory
Lambrusco has very ancient origins, dating back to the time of the Etruscans and the Romans, who appreciated the vine for its rusticity and productivity. The name comes from the Latin word “labrum ruscum”, which means “wild plant”, to indicate the spontaneous origin of these vines in the Po valley.
Today Lambrusco is mainly produced in the provinces of Modena, Reggio Emilia, Parma and Mantova, territories where the climate and soil contribute to give the wine its characteristic balance between freshness and vivacity.
The main varieties of Lambrusco
Lambrusco is not a single wine, but a family of vines that gives rise to different denominations, each with its own characteristics. The main varieties are:
1. Lambrusco di Sorbara
Considered the most elegant, Lambrusco di Sorbara stands out for its light ruby red colour, floral scents and fresh, dry taste. It is particularly appreciated for its lively acidity, which makes it ideal for cold cuts and fatty dishes.
2. Lambrusco Grasparossa di Castelvetro
More intense and full-bodied, the Grasparossa is characterized by a dark red color and a slight tannin. It has a full taste, with notes of red fruits and spices, and is perfect to accompany roasts, red meats and Parmigiano Reggiano.
3. Lambrusco Salami di Santa Croce
This variety is known for its softness and fruity scent. Salami is sweet on the palate, with notes of black cherry and strawberry, and is often served with classic tortellini in broth or with dried cakes.
4. Lambrusco Mantovano
Produced in the province of Mantova, it is the only denomination outside Emilia. It has a fresh and slightly fruity flavor, and is ideal for traditional dishes of Mantua, such as pumpkin tortelli.
In Exè Restaurant’s menu: between classics and new discoveries
From Exè Restaurant, the Lambrusco finds its place in a selection that combines the best classics of the Emilian tradition with a careful search for new producers, both natural and conventional. Among the paper proposals, two absolute excellences of Lambrusco di Sorbara stand out:
• Rimosso from Cantina della Volta, a natural Lambrusco rifermented in bottle that stands out for its fresh, vibrant and authentic character, perfect for those who love lively wines and strong ties with the territory.
• L’Eclisse di Paltrinieri, an elegant and refined version of the Sorbara, with floral notes and an extraordinary acidity that make it versatile and perfect for pairing with meats, first courses and even fish dishes.
This selection represents the best of the Emilian oenological tradition, interpreted both in a contemporary key and with an eye to the roots, to offer guests a unique and complete experience.
How to combine Lambrusco in the kitchen
The Lambrusco is the ideal companion of rich and tasty dishes of Emilian cuisine. Its vivacity and freshness perfectly balance the fat of the food, making it an incredibly versatile wine.
Classic combinations:
• Cold cuts: Parma ham, Felino salami, Coppa di Parma.
• Cheeses: Parmesan cheese or Grana Padano.
• First courses: tortellini in broth, lasagne, tagliatelle with ragù.
• Second courses: mixed boiled, roast, cotechino and zampone.
Unusual combinations:
• Pizza: the freshness of Lambrusco enhances the flavors of pizza, especially those with rich ingredients such as cold cuts and cheeses.
• Desserts: sweet lambrusco and sbrisolona cake or romagnola donut are an unmissable combination.
Lambrusco in the world
Thanks to its unique taste and ability to adapt to different cuisines, Lambrusco has conquered not only Italy but also international markets. It is particularly popular in the United States, where it has become synonymous with conviviality and pleasure at the table.
In recent years, Lambrusco has experienced a renaissance, gaining the attention of experts and sommeliers who recognize its value and authenticity. More and more wineries are focusing on high quality products, proving that Lambrusco can be a refined wine and not just a daily wine.
Conclusion: an authentic wine that tells the Food Valley
Lambrusco is much more than a sparkling wine: it is a symbol of conviviality, authenticity and tradition. Each sip tells the story of a land rich in gastronomic culture and passion for good food.
Thanks to the care of realities such as Exè Restaurant, which enhance both the great classics like L’Eclisse di Paltrinieri and the innovative proposals such as Rimosso di Cantina della Volta, Lambrusco continues to amaze, establishing itself as a versatile wine loved all over the world.