![]() Emilia Romagna, finds its ideal habitat in the sandy soils of the Adriatic coast, but has also adapted to the fertile environment of the rest of the region. For this reason, it is often produced in sweet and semi-sweet versions. Vinified in purity, it gives life to a wine with high acidity but low alcohol content and a distinct tannin component. This red grape variety, also known as Fortana, is cultivated in the Po River Valley, mainly in Romagna and the Parma area. It is ideal both for new wines and for wines designed for light ageing. The vine is vinified both in purity and in blends with Lambrusco wines. This vine resists drought, while spring frosts are less resistant. Recently it has been overvalued for its oenological qualities. It represents numerous varieties and offers wines of all types: from dry and structured white wines to sweet dessert wines, including sparkling red wines. Together with Moscato, it is one of the grapes with ancient history. This makes it possible to produce fresh, slightly tanned wines with a neutral taste. The medium-high strength of this vineyard prefers fertile environments with great water resources. ![]() It belongs to the Etruscan vine family in demand. It is a white grape variety, especially common in fertile and flat areas of the Romagna. Thanks to its excellent apple acidity, it is able to provide wines not only with a good body, but also with a sparkling and semi-sparkling wine. This vine is energetic, with a medium sized bundle capable of resisting diseases such as mildew and winter frosts. It is now becoming one of the most interesting white grapes. Thanks to its excellent adaptability to the environment of Emilia Romagna, it can be well considered as a native grape. This name identifies the typical caste of central Italy and belongs to the family of “Greek” vines known as Pignoletto. The product of this grape variety is often blended with other Lambrusco varieties and is valued for its ability to give color and body to the wine. It is an energetic grape that ripens quite late. This name seems to come from Villa Maestri, which is located in the municipality of San Pancrazio, in the province of Parma. Ancelotta is particularly suitable for the color and sugar content. The wine, obtained from 100% Acelotta, has a very rich color and is used to produce blended wines known as “Rossimo”. The bales are of medium size and quite loose. It is a vigorous vine with abundant yields. This grape is cultivated especially in the province of Reggio Emilia. It is best consumed young, even sweet and sparkling. It produces a fresh wine, deeply colored, with a pleasant taste of grape. It is a very energetic vineyard, with a good harvest and very compact bunches, cylindrical and conical in shape. It comes from the Carpy area northwest of the province of Modena and the lands of Lower Modena. ![]() It is particularly suitable for the production of semi-sparkling wines with a strong body and good balance. The native variety Emile, which grows mainly in the Castelvetro area, got its name due to its characteristic color, which acquires its stem when it matures. Medium fertility vines, adapted to mountainous conditions with clayey cultivated soils. Lambrusco Marani produces wine with a vibrant ruby red color, an attractive grape aroma and a light and characteristic fecundity. It is a very energetic vine with abundant yields it has large, long, pyramid-shaped beams. The name “Marani” was first mentioned in 1825. It is derived from wild vytis grape plants, which in ancient times were found all over Italy. The vines are energetic but with low yield, and produce a pale ruby red wine, with a pronounced aroma of violets. The mill phenomenon, which produces very small berries due to the anomaly in flowering, makes Lambrusco di Sorbará easy to remember and especially appreciated, which is a remarkable feature compared to other Lambrusco. The name of the vine comes from the village of Sorbara in Bomporto, near Modena. It is an aboriginal variety with ancient origins, which comes from the domestication of wild vines, also called ouzelin or ouzelin. About 25 years later, the name of the designation was changed to Reggiano and the range of grapes that could be included in the DOC was extended. This was the consecration and due recognition of the different varieties of Lambrusco from the province of Reggio Emilia, which, thanks to this important event, were protected and received a superior quality. In 1971 Lambrusco Reggiano DOC was recognized and production rules were established. Lambrusco has a very ancient origin: a secular tradition that has never faded away, from the medieval feasts to the current tables. There are 12 common styles of Lambrusco produced in Italy:
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