The Italian term (also Lambrusca) means "wild vine". Already the Roman author Cato the Elder (234-149 BC) mentioned a Lambruscosorte and referred to them as "Trecenaria" (three hundred), because they per Jugerum (equivalent to one morning) 300 amphorae Wine provided. Many out Wild vines selected and bred varieties were called Lambrusco. So it's not a single one vine and also around no varietal family, but the term is used in countless grape varieties and names synonyms used. The many varieties are mostly not related to each other (the same phenomenon applies to the name groups, by the way 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. However, the term is included not only in grape variety names but also in DOC terms, in some cases DOC and grape variety names are identical.
Lambruscoweine were once produced as a mass product and were the typical everyday drink in Italian pubs. Especially in the United States Sweet Lambrusco in particular was 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 have become a true export hit. These were even filled in aluminum cans, especially in the US as an alternative to Coca-Cola to achieve a better sales. For some time now, however, one remembers the quality again. In Italy become especially fruity from the Lambruscosorten Frizzante (Sparkling wines) or Spumante after Méthode charmat (Tank fermentation), but also many still wines produced. The equation "Lambrusco = sparkling wine" is therefore misleading.
For the cost-effective production of simple Lambrusco sparkling wines, the base wines completely fermented and stored. For 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 thereby more aromatic quality Lambrusco is after the Press the must cooled down to almost 0 ° Celsius. If necessary, the must is heated, then added to yeasts, the fermentation interrupted at the desired residual sugar content by means of cold shock and then bottled the wine. There are also mixed variants. through bottle fermentation (Champagne method) produced Lambrusco wines are the exception.