The Italian term (also Lambrusca) means "wild vine". Even the Roman author Cato the Elder (234-149 BC) mentioned a Lambruscosorte and called it "Trecenaria" (three hundred), because it per Jugerum (corresponds to one morning) 300 amphorae Wine yielded. Many out Wild vines selected and cultivated varieties were called Lambrusco. So it's not a single one vine and also not a family of grape varieties, but the term is used in innumerable grape variety names and synonyms used. The many varieties are mostly not related to each other (by the way, the same phenomenon also applies to the name groups Malvasia. muscatel. Trebbiano and Vernaccia ). Lambrusco varieties are particularly common in the regions Emilia-Romagna and Piedmont, but also Apulia. Basilicata. Lombardy. Sicily and Trentino-Alto Adige in front. The term is not only found in grape variety names, but also in DOC names, in some cases the DOC and grape variety names are identical.
Lambrusco wines were previously mass-produced and were the typical everyday drink in Italian restaurants. Especially in the United States Sweet Lambrusco were especially popular in the late 1970s and 1980s. In 1985 the maximum consumption of 13 million boxes was reached. There were also alcohol-reduced and pasteurized Light versions that became a real export hit. These were even filled in aluminum cans in order to achieve better sales, especially in the USA as an alternative to Coca-Cola. For some time now, quality has returned. In Italy the Lambrusco varieties become more fruity Frizzante (Sparkling wines) or Spumante after Méthode charmat (Tank fermentation), but also produces many still wines. The equation "Lambrusco = sparkling wine" is therefore misleading.
For the inexpensive production of simple Lambrusco sparkling wines, the base wines completely fermented and temporarily stored. For the final production is in a pressure tank RTK (Rectified grape must concentrate) and yeasts added the mixture to the desired Residual sugar content fermented and the wine bottled. For the technically much more complex and cost-intensive production of more aromatic quality Lambrusco, this is after Press the must cooled to almost 0 ° Celsius. If necessary, the grape must is heated, then added to yeasts fermentation interrupted at the desired residual sugar level by cold shock and then bottled the wine. There are also mixed versions. through bottle fermentation (Champagne method) Lambrusco wines produced are the exception.