Emilia-Romagna's joyful sparkling red
Lambrusco
The fizzy, food-loving red of Emilia — far more serious and delicious than its sweet reputation suggests.
The Grape
Lambrusco is a family of red grapes from Emilia-Romagna producing lightly sparkling (frizzante) red wines. The best dry (secco) versions are vivid and refreshing, with bright berry fruit, lively acidity, and a frothy, savoury finish built for the region's rich food.
History & Origins
A staple of the Emilian table for generations, Lambrusco's reputation suffered abroad from sweet, industrial exports in the 1970s and 80s. Quality dry Lambrusco from grapes like Sorbara and Grasparossa has driven a deserved revival.
Flavour Profile
Frothy, fruity, and refreshing.
Lambrusco Secco
Raspberry, red cherry, violet, rhubarb
Lightly sparkling and dry, with vivid red berry fruit, fresh acidity, gentle tannin, and a frothy, mouth-cleansing finish.
What to Pair It With
Lambrusco is the ultimate match for Emilia's rich cuisine.
Cured Meats & Salumi
Frothy acidity cuts through prosciutto and mortadella.
Parmigiano-Reggiano
A regional classic against the wine's freshness.
Rich Pasta
Lightness and bubbles refresh against tagliatelle al ragù.
Where the Best Comes From
Lambrusco's home is Emilia-Romagna.
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