Winemaker Notes
Professional Ratings
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James Suckling
Aromas of lightly candied mixed berries and charred herbs, such as rosemary, following through to a lightly frothy palate with some firm, fine tannin adding a little structure. Nicely balanced.
A good quality, traditional, dry Lambrusco offers aromas of ripe black plum, raspberry, sweet mint and river cobble; on the palate, black cherry mingles with a slight effervescence. Enjoy the sweet, strawberry-tinged, quaffable stuff if that’s what you like but in the Italian region of Emilia-Romagna there are no less than ten distinct forms of the grape and a handful of zones dedicated to each unique character. Somm Secret—Today an increasing number or artisan producers are emerging to bring the dry, aromatic style back into fashion.
Extending from the Adriatic coast in the east, to the border of the Mediterranean Ligurian region in the west, Emilia Romagna is a large, central Italian region focused on a wide array of gastronomic specialties. The plains of Emilia host four well-defined subzones for its famous, lightly sparkling red, Lambrusco. The more coastal Romagna has the capacity to produce impressive wines from Sangiovese and Albana.