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The Production Process of Lambrusco

A important aspect of the Modenese and Reggio Emilia winemaking tradition is the creation of winemaking cooperatives, the first of which was born in Carpi in 1903. These cooperatives are a grouping of multiple wineries in a specific areas in order to pool resources to ensure the growth of the industry as a whole.

By 1935 in Modena there was already six wine cooperative which worked on about 350,000 quintals of grapes, mostly from Lambrusco.

Another important aspect of Lambrusco’s production process that many people may not know is that it is fermented twice. With typical wines, only a single fermentation is required, for Lambrusco, the second fermentation is done in hermetic containers where the carbon dioxide produced is trapped, therefore transforming the wine into a sparkling wine. This process enhances the natural freshness and liveliness of the Lambrusco grape.

As for the wine itself, oenologist Sandro Cavicchioli recommends the aperitif as the ideal moment of consumption to taste an excellent sparkling Lambrusco, specifically if it is young and fresh, either red or rosé! Another popular option would be to enjoy a nice cold Lamarusco Gasparossa in the middle of the afternoon with extra peaches added for taste!