Lambrusco

Lambrusco is a red wine grape deeply tied to Italy’s Emilia-Romagna region, where it has been cultivated for centuries, possibly dating back to Roman times. Its name comes from the Latin labruscum, meaning “wild grape,” hinting at its ancient roots. While it’s also grown in regions like Lombardy, Veneto, and Piedmont, the most authentic and expressive Lambrusco wines come from its original heartland.

The vines are vigorous and disease-resistant, thriving in Emilia-Romagna’s fertile soils. They produce medium to large clusters of dark purple grapes with thick skins, which lend structure and flavor to the wines. Lambrusco is versatile, appearing in still, semi-sparkling, and fully sparkling styles. Its wines are typically deep red to purple, bursting with fruity aromas of blackberry, cherry, and sometimes subtle floral notes. The flavor is often lively, with refreshing acidity and moderate tannins, and sparkling versions add a gentle effervescence. Sweetness varies from dry to sweet, though traditional Lambrusco leans toward the drier side.

Lambrusco pairs beautifully with food, particularly the hearty cuisine of its home region. It complements cured meats like prosciutto, aged cheeses such as Parmesan, and pasta dishes, while its acidity and bubbles make it a surprisingly refreshing companion to pizza. In recent years, there’s been renewed interest in high-quality, artisanal Lambrusco, with producers focusing on expressing the grape’s unique character and the nuances of its terroir. The result is a wine that’s both approachable and deeply rooted in tradition, balancing flavor, freshness, and versatility.