![]() ![]() Lambrusco Salamino di Santa Croce: Often blended with other wines, Salamino is frequently used to make off-dry and sweet wines.Light ruby red with crisp fruitiness, this lambrusco has bright acidity that also carries through on the palate. Lambrusco di Sorbara: A wine produced in the province of Modena, the grapes thrive in sandy plains soil.The resulting wine is more like a proper red wine with a lively but evanescent sparkle, very pronounced fruity bouquet, and considerable tannic structure. Lambrusco Grasparossa di Castelvetro: Produced in the province of Modena, this regional lambrusco is the only type that thrives on hillsides.Lambrusco is grown in the spring and summer and harvested in the fall. Like most wine grapes, it likes the proper balance of moisture and sun, and the preferred soil and growing conditions varies by exact lambrusco cultivar. Note the acidity, sugar, tannins, and alcohol content when first tasting, then move on to tasting notes (berries, spice, wood) and finally the finish.īecause the lambrusco grape is so old and was cultivated thousands of years ago from a wild vine, it is highly adaptable and takes well to the hillsides and plains of northern Italy. Taste: Take a small sip and let it roll around your mouth.Then stick your nose into the wine glass for a deep inhale, taking in your first impressions of the wine. Don't swirl sparkling wine around your glass. Look: Take a good look at the wine, examining the color and opacity as well as the bubbles through the glass.Follow a few steps when tasting wine to ensure you have the best experience:
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