Lambrusco is a sparkling red wine from Emilia-Romagna, the region of Modena, Parma and Bologna. Once known abroad mainly for cheap, sweet versions, it is now enjoying a real renaissance thanks to producers making dry, vibrant and characterful Lambrusco that pairs brilliantly with food.
Lambrusco at a Glance
| Feature | Lambrusco |
|---|---|
| Region | Emilia-Romagna (and a small part of Lombardy) |
| Grapes | The Lambrusco family: Sorbara, Grasparossa, Salamino and others |
| Colour | From pale rosé to deep purple |
| Style | Frizzante (lightly sparkling), from dry to sweet |
| Serve at | 10–14°C, slightly chilled |
The Main Types of Lambrusco
- Lambrusco di Sorbara: the palest and most delicate, crisp and floral.
- Lambrusco Grasparossa di Castelvetro: the darkest and most tannic, with blackberry notes.
- Lambrusco Salamino di Santa Croce: balanced and fruity, deep purple.
- Lambrusco Reggiano: often a blend, from dry to sweet.
Dry or Sweet? Reading the Label
Look for secco (dry), amabile (off-dry) or dolce (sweet). Dry Lambrusco is the connoisseur's choice. Some producers also make ancestral-method versions, refermented in bottle and unfiltered.
Food Pairing
Lambrusco was born to go with the rich food of Emilia: Parma ham, mortadella, Parmigiano Reggiano, tortellini, lasagne. Its bubbles and acidity cut through fat and refresh the palate. It is also great with pizza, burgers and barbecue.
Visit Emilia-Romagna
Around Modena and Reggio Emilia, many wineries welcome visitors, often alongside tastings of traditional balsamic vinegar and Parmigiano. Book winery visits across Italy on Winoo.
Read also: Best Italian red wines
Frequently Asked Questions
Is Lambrusco a sweet wine?
Not necessarily: it comes in secco (dry), amabile and dolce. Many of the best are dry.
Should Lambrusco be served chilled?
Yes, at around 10–14°C.
How long does Lambrusco keep?
It is best drunk young, within 1–3 years.