All the vineyards below currently have labels available for sale at SAQ outles across Quebec.

Lambrusco is an ancient vine that is considered by many to be the ancestor of many of Emilia Romagna’s domestic vines. Over the centuries, thanks to the devotion of the Emilian people, Lambrusco has evolved and flourished, which allowed it to become successful worldwide, with its immense popularity dating back to the beginning of the twentieth century. Oenologist Sandro Cavicchioli confirms Lambrusco’s long and storied history in a conversation we had with him on the subject;

Lambrusco is part of an ancient winemaking history. Since 1900 the wine has received numerous awards from international competitions from all over the world. To be clear, the Lambrusco of the beginning of the 20th century was profoundly different from today’s, although no one doubts it was Lambrusco! Today it is a wine capable of expressing a range of sensations that consumers 100 years ago were precluded. Most evidently, is the light freshness for which it is most recognized for all over the world.

Lambrusco vines are typically cultivated on plains consisting of loose, eroded soil made from a mix of clay and sand. The plains are located between the provinces of Modena and Reggio Emilia, where the conditions in the soil and the climate have been evolving to improve the quality of the Lambrusco grape.

At first, Lambrusco was very sour, today it achieved a perfect balance between its sweetness and acidity but Lambrusco grapes are transformed at high-end processing centers to make a wine suitable for domestic and foreign markets. The quality of the Lambrusco showcases the distinctiveness of the territories of where it is grown and the passion of the local people.

“We often erroneously think that high quantity is synonymous with low quality but it not true! Lambrusco actually benefits from being produced on a large scale as the production will not be severely affected due to poor weather”

Each year the Lambrusco DOCs in Modena produce approximately 31 million wine bottles, when considering the DOCs of Reggio Emilia and the addition Emilia Romagna IGTs, Lambrusco bottles would exceed 170 million bottle per year, making it the most produced wine in Emilia Romagna!

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!

Lambrusco DOC is the ideal accompaniment for Modenese cuisine, famous in Italy and abroad for its rich dishes which are simultaneously elegant, genuine and homely.

Typical Modenese cuisine includes the following menu of Emilia Romagna classics:

• Start with appetizers: cold cuts and sausages, including the famous prosciutto and mortadella, but also the Parmigiano-Reggiano DOC, considered the “king” of all cheeses.
• Followed by first courses, including the legendary tortellini in broth, but also other dry pasta stuffed or seasoned with meat sauce.
• We then move on to the main courses where all types of boiled meat are the stars, starting with the zampone and the cotechino served with a side of lentils or stewed beans.
• Finally, end with desserts: from the rustic and homemade bensone cake, to the most refined and famous amaretti of Modena.

Amongst all of these delicious dishes, Lambrusco is the star that brings out the true authentic flavours of the cuisine. The diversity in the varieties of Lambrusco lends themselves best to specific dishes, for example:

Lambrusco di Sorbara DOC for its pronounced aromatic notes, its high acidity and lightness is the ideal companion for the first courses of dry stuffed pasta and broth and for the zampone.

The Lambrusco Grasparossa di Castelvetro DOC, with its fuller and more intense body, goes perfectly with first courses dressed with meat sauce, or with vegetable sides with a strong taste such as mushrooms and asparagus.

The Lambrusco Salamino di Santa Croce DOC for its unique fragrance with a robust flavour is the ideal accompaniment for appetizer with cured meats and aged hard cheese (parmigiano reggiano) as well as with the first courses seasoned with pork.

Lambrusco di Modena DOC‘s strong tannic component and the elegance of it’s aroma make it the ideal pairing for appetizers with cured meats, for baked pasta (such as lasagna) and for dishes prepared with beef and pork.

Overall, Lambrusco’s fresh, fragrant and tannic flavour allows it to be a pleasant wine that is drunk with ease and leisure.

Serving Lambrusco

Lambrusco DOC is typically served at a temperature of 12-14 °C. The Consortium for the Historic Brand of Modenese Lambruscos along with a team of expert oenologist have carried out extensive research and evaluations to  identify the perfect glass suitable to enhance the fragrances and flavours of Lambrusco and has created a specific glass dedicated to Lambrusco DOC.

Lambrusco Festival and Events

2nd week of September: Sorbara Lambrusco Festival in Sorbara, Modena

3rd and 4th week of September: Sagra dei Lambruschi, Castelvetro di Modena.

“It all started in the 60s with my grand-grandfather, Antonio Altariva, who moved, from Pavullo, to the hills of Castelvetro and started producing Lambrusco Grasparossa. Then, in the ’70s my grandfather, Domenico (nicknamed “the Moretto”), bought two hectares of land on which, in addition to planting his beloved vine, he also built the manor house. This is a story of passion, a passion that was passed on to Domenico’s sons, my father Fabio and my uncle Fausto, who just twenty years old, together with their father, decided to expand the wine production, giving life to the company.

In 1991 Fattoria Moretto was born. The birth of the new business marked a phase of big changes: they started bottling the wine (before it was sold only in demijohns), the wine-making method changed from refermentation in bottle to the Charmat method and cultivation of the vines was modified which allowed Fattoria Moretto to become certified organic.

The passion for the land and this wine has not stopped growing and here I am representing the fourth generation of this small family business. I have been around all levels of the business since I was a child, and today I can say that I have already gathered, despite my only 23 years of age , a good amount of experience in every phase of production. After graduating in Economics and International Marketing, I dedicate myself full time to the company, trying to help my father and my uncle both into the cellar and outside, with customers and in the vineyards”

Looking back at when it first began to now, which traits best characterize Fattoria Moretto today?

I like to think that Fattoria Moretto is a mix of the past and the present, in the sense that it represents tradition and innovation. We are eternally linked to this unique territory and is the reason why year after year we work hard to make wines that fully represent the characteristics of this territory. However, at the same time, we believe that without innovation there can not be progress and without progress, we have no future.

In the ‘90s, my uncle Fausto started to modernize the winery when he made the decision to leave behind the bottle refermentation method used by my grandfather Domenico, and modernize to begin fermenting in inox stainless steel tanks. We are continually looking for ways to improve our process to maintain an elegance in our wine which comes from a balance between territoriality and drinkability.

To us, what is truly most important is the expression of the territory in the wine. A wine’s character comes from a variety of factors in its terroir such as the breeding method, climate, exposure of the vines, and composition of the soil. As a company we have decided to honour those aspects of the grapes in our wines.

Let’s talk hospitality: how are you accommodating to visitors who increasingly decide on food and wine tours?

We have always believed, and still believe, in the tourism potential of Modena and its province. Castelvetro itself is a cultural and enogastronomic landmark with a variety of delicious and interesting offerings. We started organizing guided tours about two years and since then, they have becoming increasingly popular, both among local and foreign tourists.

Our visit, which lasts between 1 hour and 1.5 hours, begins with a short walk through the vineyards where visitors can see first had the vines and get an in depth explanation about the characteristics of the vine, about the production cycles and about seasonal processes. We continue with a visit to the winery with an explanation about the vinification rituals. Then we finish with the tasting of all the available wines, with snacks of local products, such as Parmigiano Reggiano, cured meats, breadsticks and homemade cakes.

Tastings are carried out all the year by reservation, from Monday to Friday from 1:30pm to 5:30pm and Saturdays from 10 AM to 5:30 PM, and we accommodate individuals and groups. Our tasting room has 15 seats and a maximum of 60 standing places.

What are some must-see destinations for foreign tourists to visit when they are in Castelvetro?

In Castelvetro, you can not miss a visit to the historical village, with its castle, the prison tower and the checkered square, on which in September, every two years, there’s the famous living checkers match, with a parade of tradition costumes from the middle ages. Also in September every year, there is the very popular Grape and Lambrusco Grasparossa di Castelvetro Festival.

Nearby, there’s the Oratory of San Michele, dating back to about 1.100 BC which is just a few meters from our winery. Two other beautiful castles are located in nearby in Levizzano Rangone and in Vignola. Also for food and wine lovers there is the Museum of Traditional Balsamic Vinegar of Modena in Spilamberto and for car lovers there is also the Ferrari Museum in Maranello.

The region’s landscape allows it to have a diverse wine portfolio, from the lively sparkling and still wines of the plains to the more complex and full bodied wines of the hills and mountains of the region. All of these wineries and winemakers have a passion and commitment to producing world class wines, their work is supported by Enoteca Regionale Emilia Romagna which for the last 40 years has been the agency dedicated to the promotion of these wines on an international level.

Enoteca Regionale Emilia Romagna is focused on innovative marketing and communication activities in order to promote the territories, identities and personalities that have always made Emilia Romagna great.

Pierluigi Sciolette and Ambrogio Manzi, respectively President and Director of Enoteca Regionale Emilia Romagna, confirm that “all wine producers of Emilia Romagna are extremely committed to raising the quality of their wines. To give credit to these efforts we have decided to raise the bar in our promotional activities to ‘regenerate’ our region”.

The evolution in Emilia Romagna’s wine-growing activities has seen a shift towards a culture of natural and healthy living and has been embracing ideals such as of sustainability, ethics and respect for the environment. “On this front, we are the first in Italy to prioritize the social, economic and environmental sustainability of the vineyards in order to promote enotourism activities aimed at Italian tourists and foreigners looking to support socially responsible wineries”.

Emilia Romagna is home to a variety of renowned wine denominations in each of its 6 wine-producing provinces, some highlights include Albana and Sangiovese in Romagna, Pignoletto in Bologna, Fortana in Ferrara, Lambrusco in Modena, Reggio Emilia and Parma, Malvasia in Parma and Piacenza, and Gutturnio in Piacenza.

In addition to participating in the major international wine fairs, the Enoteca Regionale is implementing innovative projects dedicated to the world of wine called “Emilia Romagna a tutto campo“. The initiative created in collaboration with the world’s top sommelier, Luca Gardini was conceived in the “In Cantina” format and includes  a restaurant, wine shop, food and wine store dedicated exclusively to regional food and wine, a pilot project has already been implemented in Frankfurt. The Enoteca Regionale Emilia Romagna headquarters, located in the village of Rocca Sforzesca di Dozza is considered by many to be one of the most beautiful villages in Italy. The headquarters hosts a permanent exhibition of about 1,000 wines from Emilia Romagna and offers tasting and training courses , as well as direct sale of wines to the public on their website www.enotecaemiliaromagna.it

To discuss Enoteca Regionale’s activities in more detail, we spoke to their director, Ambrogio Manzi.

With more than 1000 wines made in the region, which indigenous vines of the region do you think are most appreciated in the world today? Can you describe them?

Surely, in my opinion it has to be the Pignoletto wine which, can be produced as a still or sparkling wine. The wine has a greenish yellow to straw yellow colour and has a fruity and floral taste. As a sparking wine it is excellent to pair with an aperitif or with appetizers with fish or meat and as a still wine it is great for pasta dishes or with aged cheeses and desserts

Based on your experience, which “Made Emilia Romagna” wine will have the biggest impact on the North American market?

In general, It would definitely be Lambrusco. Lambrusco is already known as among the best-selling wines in the world, but with a focus to make the wine less sweet it will now have a stronger appeal to international customers. In particular, Lambrusco di Sorbara with its rosy colour and fresh, lively taste will be very popular and is great when combined with an aperitif or a rich appetizer and main course. However, Lambrusco comes in many forms and the other varietals will also have strong appeal.

Also, our red wines from Romagna DOC such as the Sangiovese or Gutturnio dei Colli Piacentini are very popular, we have particularly seen that Sangiovese di Romagna red wine is selling very well in Canada especially in Quebec and Ontario.

The wines of Emilia Romagna are excellent accompaniments for food. Can you tell us a bit about the most unusual associations between wines from your region and dishes from other countries that you have experienced?

Since our region produces white, red and rosé wines that are still, sparkling, sweet and dry, we have a varied selection of wines that can be accompanied by many different types of food.

For richer foods, we tend to combine them with acidic wines such as Lambrusco. With spicy dishes, we try to make combinations by choosing strong fragrant wines such as Pignoletto, Albana di Romagna DOCG or Malvasia from the hills of Parma. In other cases, we try to combine food with sweet, softer wines to counteract the spicy food, some of these wines include Gutturnio, Sangiovese or Burson.