Dai nostri vigneti

From our vineyards

“A semi-sparkling Emilian wine, with a lively red color, made from the grape of the same name”: that is the definition of Lambrusco given by Zingarelli’s Dictionary of the Italian Language.

It is actually more correct to speak of a “family of indigenous grape varieties”, originating from the wild grapes of the Po Valley.

Today 12 such varieties are cultivated, from which different types of Lambrusco wines are produced; to these varieties are added other cultivars that do not belong to the Lambrusco family, such as Ancellotta, traditionally an integral part of the composition of many Lambruscos.

So, in addition to the different types of Lambrusco (Grasparossa, Marani, Sorbara, Salamino, Maestri, Oliva, Viadanese, Foglia Frastagliata, etc.) there are all the typical grapes typical of the Emilian and Italian traditions that are part of Cantine Riunite’s range, such as Uva d’Oro, Grechetto Gentile, the aromatic Malvasia di Candia and Merlot.

DOC “Reggiano”

Lambrusco has very ancient origins: a centuries-old tradition that has never waned, from medieval banquets to the tables of today.
In 1971 the “Lambrusco Reggiano DOC was recognized and production regulations were set down.
This was the consecration and proper recognition for various varieties of Lambrusco from the Province of Reggio Emilia, which were protected and given greater quality through this important measure.
Some 25 years later, the name of the Denomination was changed to just “Reggiano” and the range of grapes that could be included in the DOC was enlarged.

Lambrusco di Sorbara

This is an indigenous variety with ancient origins, which is derived from the domestication of wild vines, also referred to as “uzeline” or “oseline”.
The vine gets its name from the hamlet of Sorbara in the commune of Bomporto, near Modena.
The phenomenon of the millerandage, which produces very small berries due to an anomaly in flowering, makes Lambrusco di Sorbara easy to remember and particularly highly-prized, a remarkable distinctive feature compared to other Lambruscos.
The vines are vigorous but with low yields, and produce a pale ruby red wine, with a pronounced fragrance of violets.

Lambrusco Marani

It is derived from wild vitis vinifera plants that were to be found throughout Italy in ancient times. The name “Marani” was mentioned for the first time in 1825.
It is an extremely vigorous vine with abundant yields; it has large, long, pyramid-shaped bunches. Lambrusco Marani produces a wine with alively ruby red color, an attractive vinous aroma and a light, characteristic, fruitiness.

Lambrusco Grasparossa

This is a vine of medium vigor, which has adapted to hillside sites with clay/limestone soils.
An indigenous Emilian variety grown primarily in the area around Castelvetro, it owes its name to the characteristic color that the stalk takes on when the bunch is ripe.
It is particularly suitable for producing semi-sparkling wines, with good body and balance.

Lambrusco Salamino

It originates in the area of Carpi in the north-west of the Province of Modena and from land in the lower part of that same Province.
It is a very vigorous vine, with a good yields and extremely compact, conical-cylindrical bunches.
It produces a fresh, deeply colored wine with a pleasantly vinous fragrance. It is best consumed young, also in the amabile and semi-sparkling styles.

Ancellotta o Lancellotta

This grape is grown especially in the Province of Reggio Emilia.
It is a vigorous vine with abundant yields. The bunches are of medium size and fairly loosely-packed.
The wine obtained from 100% Ancellotta has a very intense color and is used for the production of blending wines known under the name of “Rossissimo”.
Ancellotta contributes especially color and sugar content.

Lambrusco Maestri

The name seems to derive from Villa Maestri, which is located in the commune of San Pancrazio, in the Province of Parma.
It is vigorous and is a rather late-ripening grape.
The wine produced from this variety is often blended with other types of Lambrusco and is prized for its ability to give color and body to the wine thus obtained.

Grechetto Gentile

This name identifies a typical grape of Central Italy belonging to the family of Greek vines, and also known as Pignoletto.
Because of its excellent adaptability to the environment of Emilia-Romagna it may be defined as an indigenous variety and, in this context, it is becoming one of the white cultivars of major interest.
This vine is vigorous, with a medium-sized bunch that is able to resist diseases such as downy mildew, as well as winter frosts.
It is capable of producing wines of good body, but also sparkling and semi-sparkling wines thanks to its excellent malic acid content.

Trebbiano Romagnolo

This is a white grape variety grown particularly in the fertile plains of Romagna: it is a typical component of the Trebbiano family, of Etruscan origin.
The medium- to high-vigor of the vine prefers fertile environments, with good water supplies, allowing one to obtain fresh wines, with little tannin and neutral flavors.

Malvasia

Along with Moscato, this is one of the grapes with the most ancient and eventful histories.
It has numerous variants and produces wines of all kinds: from dry, well-structured whites to sweet dessert wines, and even red sparkling wines.
The vine is generous in terms of quantity and has notably large bunches.

Malbo Gentile

It has been re-evaluated in recent times due to the quality of wine, which it produces. The vine can tolerate drought but is less resistant to spring frosts.
It is vinified both alone and in blends with the Lambruscos of the region.
It is ideal for both vini novelli as well as wines intended for slight aging.

Uva d’Oro

This red grape variety, also known as Fortana, is grown in the Po valley, mainly in Romagna and in the Province of Parma.
When vinified alone it produces a wine with high acidity but little alcohol, as well as pronounced tannins. For this reason it is often used to produce semi-sweet and sweet wines.
In Emilia-Romagna, it finds its ideal habitat in the sandy soils of the Adriatic coast, but it has also adapted to the fertile environments in the rest of the Region.


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