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Lambrusco is a brightly colored grape variety used to make sparkling red wines in Emilia-Romagna, northern Italy. More accurately, it is a collective term for a group of grape varieties.

The most commonly found six Lambrusco varieties are Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Salamino, and Lambrusco Sorbara. All of these various Lambrusco grapes are indigenous to Emilia and neither clones nor sub-clones. Most Lambruscos are made from more than one Lambrusco variety and additionally often blended with a number of specific blending grapes (max. 15%), such as Ancellotta (for color), Marzemino, Malbo Gentile, Cabernet Sauvignon (for body and structure), and others. The grape vines are often trained high above the ground to prevent the development of mildew. Historically the vines were trained to climb up poplar trees. The grape itself is not particularly sweet but many of the commercial Lambrusco versions are sweetened by either partial fermentation or with the addition of rectified concentrated grape must. When not fermented sweet, the Lambrusco grape is capable of producing an excellent dry wine with strawberry notes and a slight bitter finish. By the end of the 20th century, ampelographers had identified over 60 varieties of Lambrusco scattered throughout Italy including-Piedmont, Sicily and the Veneto.The most widely planted variety is Lambrusco Salamino

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The List of Lambrusco DOC's
Lambrusco Grasparossa di Castelvetro
The smallest wine-producing region located south of the town of Modena. The region is home to Grasparossa of which the DOC requires 85% of the wine to be composed of. The wine of this region is typically dry and full-bodied with a deep purplish-red coloring. Grasparossa produces the most tannic Lambrusco.

Lambrusco Mantovano
The only Lambrusco region outside of Emilia Romagna, in the Lombardy region, this style is typically dry but some semi-dry styles are also made.

Lambrusco Reggiano
The largest producing region of Lambrusco and the source of most of the exported DOC designated wines. The 4 Lambrusco grapes that can be used are Maestri, Marani, Montericco, and Salamino. Up to 15% of added Ancellotta grapes are permitted in the DOC as well. The sweet versions of the wine are typically in the light bodied frizzante style while the drier wines are more full bodied and darker in color.

Lambrusco Salamino di Santa Croce
Located 7 miles (11 km) west of the village Sorbara, the wines of this region must be composed of at least 90% of the local Salamino. The wines are typically light in color and body with a frizzante style being both made in both semi-sweet and dry styles. The variety gets its name from the resemblance of the grape clusters to a sausage of salami.

Lambrusco di SorbaraLocated north of Modena near the village of Sorbara, Sorbara is generally regarded as the highest quality variety producing the most fragrant wines. It has some similarities to Lambrusco Salamino but produces a darker and more full-bodied wine. The color can range from a deep ruby to a purplish hue. In this wine region only Sorbara and Salamino are permitted in the DOC designated wine with at least 60% needing to be Sorbara.The Salamino and Sorbara varieties tend to produce the most acidic wines. One of the reasons why Sorbara tends to produce the highest quality Lambrusco is the tendency of the vine to drop its flowers, which reduces fruit yields and concentrates flavors.