Ruby colour with violet nuances, fresh, fruit juice notes, aromas of strawberry and grenadine on the nose, slightly sparkling on the attack, pronounced sweetness, a dominance of berries and discreet bitterness at the finish.
This very old red grape is a variety of the Vitis Vinifera Silvestris and was probably already cultivated by the Etruscans. The Roman writer Cato the Elder (234-149 B.C.) designated it as Trecenaria (three hundred) because it produces 300 amphorae of wine per Jugerum (a quarter of a hectare). This extraordinary performance and robustness are still evident. This grape variety is rich in acidity and mainly prevalent in the Italian region of Emilia-Romagna, but also in Lombardy, Puglia, Basilikata, Piedmont, Sicily and Trentino-South, Tyrol. There are about 60 sub-varieties with various names and synonyms, the most frequent are: Lambrusco Grasparossa, L. Maestri, L. Marani, L. Montericco, L. Salamino, L. Sorbara and L. Viadanese. In Lombardy, rather than Lambrusco, the appellation is called Grappello. In Argentina, there is a grape variety called Lambrusco Maesini. The native variety in Trentino, is Lambrusco a Foglia Frastagliata (also Enantio) is not related, according to Burton Anderson. The equation often applied Lambrusco = sparkling wine is false, because non sparkling wines are also vinified from this grape. But in Italy, fruity Spumante (sparkling) orFrizzantes are produced. Formerly, these sparkling were made to be mass produced and were what everyone drank, all the time, in Italian cafés. They were even packaged in aluminum cans to increase sales in the United States, to compete with Coca-Cola.