It’s a symbol of Made in Italy and should be taken a bit more seriously. But Lambrusco has much more to it than sweetness and lightness. But they’re still the most popular and most appreciated abroad due to the low alcohol content and captivating presence of sugar that enhances the fruity grape notes. The traditional sparkling and sweet versions of Lambrusco are due to spontaneous re-fermentation and rudimentary techniques. Sweet and dry, spumante and sparkling, red or rosé, Lambrusco has many nuances thanks to the innate versatility of the three main varieties of grapes used to produce it: the elegant and clear Sorbara, intense and vinous Salamino, and the fruity and full-bodied Grasparossa. ![]() But now its fame can be attributed to a qualitative revolution that starts from the vineyards and a new way of thinking about Lambrusco and the area it represents. In 1978, Enzo Ferrari had convinced a Lambrusco producer to sponsor the rookie Canadian driver Gilles Villeneuve, because of the notoriety that the “Italian Coca-Cola” had even then in Canada and the United States. In recent decades, this has become a significant trend for wine enthusiasts. Lambrusco represents the roots of Italianità, and not just for its popularity among Italians or how it's Italy's most exported wine, but because it's always known how to reinvent itself, thanks to producers who have interpreted traditions in a modern way, adapting them to the tastes of the younger generation. A sparkling red wine that's practically synonymous with Emila-Romagna, Lambrusco comprises eight DOCs, a mosaic of vineyards enclosed in an area between the provinces of Modena, Reggio Emilia, and Parma, plus the Lombard city of Mantua.
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