A comeback is on the cards for the much-maligned Lambrusco. High quality examples can now be found which offer excellent value and partner well with a range of food, particularly the local cuisine of Emilia-Romagna...

Lambrusco is made in the Italian region of Emilia-Romagna, to the south of Veneto. It tends to be frizzante (lightly sparkling) in style and can be produced using the Charmat, Traditional or Ancestrale methods.

Despite incredibly high yields and a history of industrial-scale production which has done Lambrusco’s reputation no favours, there are now a number of producers intent on changing this – much like the transformation of Chianti in the mid-1990s.



Their high quality wines tend to be made using one of the latter two methods, sometimes accompanied by long lees ageing to bring out more complexity and texture.

Decanter’s Tasting team have picked out some exciting examples to try.

Since Emilia-Romagna is renowned for its food, why not try one of these Lambruscos with a plate of prosciutto di Parma and fresh-baked bread with an olive oil and balsamic vinegar dip?

Lambrusco to try:

Cavicchioli, Lambrusco di Sorbara, Vigna del Cristo, 2014

Cavicchioli, Lambrusco di Sorbara, Vigna del Cristo, 2014

Generous concentration and explosive summer fruit cocktail notes on the nose.Very elegant on the palate with plenty of structure and a vibrant, red forest fruits finish. Incredible texture and length. Remarkable richness and luscious finish.

Points 95
Cantina della Volta, Lambrusco di Modena, Spumante, 2009

Cantina della Volta, Lambrusco di Modena, Spumante, 2009

This high quality Lambrusco has spent 72 months on its lees. Wild strawberry and redcurrant aromas are joined on the palate by a vibrant acidity and cranberry and strawberry flavours. There is a noticeable sweetness, although it remains integrated and balanced by the acidity. The finish is quite long, with…

Points 90
Monte delle Vigne, Lambrusco Classico, Emilia-Romagna, Italy

Monte delle Vigne, Lambrusco Classico, Emilia-Romagna, Italy

This is Lambrusco, but not as you know it. The very sweet, cheap stuff has been replaced here with something vibrant and crunchy. It has black cherry and plum fruit and plenty of fresh acidity. There is a nice sweetness, but at just 10g of residual sugar it helps to…

Points 90
Cleto Chiarli, Lambrusco di Sorbara, del Fontadore, 2015

Cleto Chiarli, Lambrusco di Sorbara, del Fontadore, 2015

Traditional method vinification followed by six months of ageing. It has a sweet cherry-fruited nose with quite a frothy mousse on the palate. Flavours of bitter cola and red fruits are balanced by a gentle sweetness. Powerful on the finish. Drink with cold cuts of meat.

Points 89

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