There is an Italian wine that is rarely mentioned, but which in economic terms weighs a lot on the balance of the sector. Lambrusco represents a great commercial success of our wine scene, rewarded both on the national market and abroad by record sales. In the Italian large-scale distribution, which currently represents about 2/3 of the total turnover, Lambrusco is the best-selling wine by volume and the second in value after Chianti, with 47 million euros (2017 data). As regards foreign markets, the export of Italian wine in 2017 reached a total of 6 billion euros. Also in this sector Lambrusco confirms its appeal , with exports over 250 million, destined mainly for Germany, USA, Canada, UK. France, China, Russia and Japan.

But what is the reason for the great success of Lambrusco all over the world? Surely its expressive immediacy , its fragrant fruit, its freshness and proverbial ease of drinking. It is a simple wine to approach even for newbies, thanks to its fragrance, often accompanied by a natural effervescence and the presence of a sugary residue, which attenuates its acidity and makes it softer and more persuasive on the palate. It was these characteristics that made it the great success in the United States, where it made wine known to many for the first time. However, when we talk about Lambrusco, we should talk about it in the plural, because with the term Lambrusco it is customary to identify a family of dark berry vines, historically present in the lands of Emilia Romagna: Grasparossa di Castelvetro, Sorbara, Salamino di Santa Croce, Maestri , Marani, etc ... As far as its origins are concerned, it most likely derives from a long process of domestication and selection of ancient varieties of Silvestris vines naturally present in the local flora. A somewhat rustic and wild nature , of which perhaps we still find some traces in that typical acidity and harshness, which characterizes its aromatic profile. As for the winemaking processes, it lends itself to many different interpretations. We go from dry to sweet versions, from still to sparkling or sparkling ones with the Martinotti Method or in some cases also with the Classic Method. Precisely for the wide range of labels on the market, for its atypical red character , very fruity, fresh and with few tannins, Lambrusco is very ductile at the table, where it finds numerous matching occasions. Thanks to its basic acidity, it is particularly suitable to accompany rather fatty dishes : from cold cuts, to sausages, cooked salami and cotechini, to main courses based on fatty and tasty pork.