Luscious Lambrusco Repubblica Italiana Emilia-Romagna

The heartland of Northern Italy

Consists of two provinces

Emilia to the west “Via Emilia” ~ Completed in 187 BC Roman consul Marcus Aemilius Lepidus

Romagna to the east Can be traced to when the Romans occupied the area for a lengthy period

Emilia-Romagna

One of the flattest regions (Shaped like a triangle)

9 provinces

48% consists of plains 27% hilly 25% mountainous

Borders North – Po River East – Adriatic Sea South – Apennines

Emilia-Romagna (9 provinces)

Emilia-Romagna

6th in size (8,666 square miles – Massachusetts)

8th in population - 3,960,000

One of the wealthiest and most developed regions in Europe (3rd highest GDP per capita in Italy)

3 UNESCO World Heritage Sites Verona

FERRARA MODENA RAVENNA SANCTUARY of the MADONNA of SAN LUCA PARMA

PIACENZA REGGIO Tricolore 7 January, 1797

GREEN represents the country's plains and the hills WHITE, the snow-capped Alps RED, blood spilt in the Wars of Italian Independence

(Religious) GREEN - represents hope WHITE - represents faith RED - represents charity RIMINI BOLOGNA BOLOGNA

Capital city of E-R

One of the oldest cities in Europe

University of Bologna

Culinary Capital of Italy / Europe

Italy's highest quality of life

The Stomach of Italy

BRODETTO ERBAZZONE FRITTO MISTO GARGANELLI GNOCCHI GNOCCO FRITTO LASAGNA TAGLIATELLE TORTELLI PORK “Il maiale e come la musica di Verdi: tutto buono, niente da buttar via”

"The pig is like the music of Verdi: it's all good, there's nothing to throw away."

COPPA PIACENTINA CULATELLO MORTADELLA PANCETTA PROSCIUTTO di PARMA ZAMPONE di MODENA PARMIGIANO REGGIANO PROVOLONE ACETO BALSAMICO

"I hope that God welcomes me to heaven with a bottle of Lambrusco" Emilia-Romagna

Emilia - home to beautifully perfumed sparklers & delightful still reds and whites

Romagna - known for fine wines produced from the native Albana, Sangiovese & Trebbiano

4th in production / 60% red 187,000 acres planted

Lambrusco is a native vine that has a 2,000 year-old history

Emilia-Romagna

Avg. high temp is 64 °F Avg. low temp is 48 °F Avg. precipitation is 27 inches

Most important grapes White - Malvasia, Trebbiano Red - Lambrusco, Lancellotta, Sangiovese

2 - DOCG 23 – DOC

EU/Italian Rules Wines with Origin • DOP (Denominazione di Origine Protetta) - Italy - two categories • DOCG • DOC • IGP (Indicazione Geografica Protetta) – Italy • IGT

Wines without Origin • Varietal wines = Vini Varietali (Only seven varietals)

• Generic wine/Vini – Red, White or Rose (formerly VDT) Lambrusco “THE VINE” of the ANCIENT CIVILIZED WORLD

- Family of grapes unique to Italy (2,000 years) - Still the oldest vine and wine produced in E-R

- Derived from the latin word labrusca or - 13 VARIETIES - Each have their own identity lambrusca - Known for high acidity / Frizzante style - Grew spontaneously long before the days of - Grown in the three central provinces of the Ancient Romans (Modena, Parma, Reggio) - Lambrusco came from the Romans, - One of the world’s most well known and “labrum” - as it was growing at the edges of the appreciated wines since the ‘70’s (5 B) “bruscum” - cultivated fields / woods - The most purchased Italian Red in retail - With the passing of years, this species was chains in 2013, in front of Chianti and Bonarda domesticated and became Lambrusco Vinifera - Abroad more than 80% of Lambrusco is - “the vitis vinifera species whose leaves turn consumed in the FRUITY version – (50% in blood-red before they fall” Italy) - “Nectar of the Gods” - New generation is beginning to appreciate Pliny the Elder Lambrusco (has become a trendy wine)

Pliny the Elder AD 23 – AD 79

- Ancient author - Naturalist - Philosopher - Roman military commander - Author of the Naturalis History - Robert Parker of the Romans

According to Pliny the Elder Lambrusco was the favorite wine of Livia, second wife of Augustus Caesar (therapeutic effects) THE FAMILY Lambrusco Sorbara

 Light ruby in color, great acidity

 Regarded as the highest quality clone - Limited production - Established as a DOC in 1970

 Grown in the northern part of E-R

 Some similarities to Salamino (perfume aroma, harmony & richness)

 Likes sandy soils (clay deeper color)

 Good resistance to diseases; susceptible to ESCA.

 Best with rich foods Lambrusco Salamino

 Lambrusco Salamino derives its name from its cluster (small, thin and compact,)

 Most widely planted Lambrusco variety

 Known for perfume aroma, harmony, color & richness (most floral of all Lambrusco)

 Very dark in color with violet froth (Thick skins)

 Likes to grow in sand, silt and clay

 Because of it’s firm structure Lambrusco Salamino can be aged for few years. Lambrusco Grasparossa

 GRASPA – “Stem” ROSA – “Red”

 A special characteristic: with the arrival of autumn, not only the leaves turn red, but also the stalk and pedicels.

 Contributes color, intense fruity aromas and softness

 Considered to be the fullest bodied

 Prefers clay & sand

 Grown predominantly in Modena

 Great with desserts Lambrusco Marani

 Imparts brightness, taste, perfume and color (Cross - Salamino, Sorbara, Montericco)

 Late maturing, high yielding

 Sensitive to frost

 Added for Muscularity (tannin & acidity)

 Mainly grown in Modena, Parma and Reggio Emilia Lambrusco Maestri

 "Maestri" derives from Villa Maestri in Parma (famous for its Lambrusco vineyards)

 Fruit, intense color and full bodied Mostly used for blending (good tannins)

 Adaptable to different climates & environments.

 Grown around Parma

 Shows good resistance to most common diseases and extreme weather conditions Lambrusco Montericco

 Montericco - a small village situated in the hills south of Reggio

 Known for berry fruit, color and perfume

 Soft, supple, round, soft tannins

 Late ripening

 This variety has almost disappeared Ancelotta

 aka Lancelotta

 Known for roundness, warmth & color (that’s why mostly used in blends)

 Lower acidity than any Lambrusco

 Good resistance to wind and drought

 Half of its production is in E-R ZONES OF LAMBRUSCO

DOP (8) Colli di Parma Colli di Scandiano e di Canossa Lambrusco di Sorbara Lambrusco Grasparossa di Castelvetro Lambrusco Mantovano Lambrusco Salamino di Santa Croce Modena Reggiano

IGP (4) Emilia Lambrusco Provincia di Mantova Lambrusco Quistello Lambrusco Sabbioneta Lambrusco Lambrusco Reggiano (DOP) Lambrusco Reggiano (DOP)

AREA  An extensive zone around the city of Reggio Emilia.  DOC status in 1971  33 Communes  Reggio is the largest DOP producing region for Lambrusco.

GRAPES  Minimum 85% of Lambrusco Marani, Lambrusco Salamino. Lambrusco Montericco, Lambrusci Maestri, Lambrusco Sorbara  Maximum 15% of Lancellotta is permitted

CHARACTERISTICS.  Many styles and types can be produced (from sweet to dry)  Rose, Red, Sparkling  The sweet versions of the wine are typically in the light bodied frizzante style while the drier wines are more full bodied and darker in color Modena (DOP) Modena (DOP)

AREA  An extensive zone around the city of Modena.  DOC status in 1999

GRAPES  Minimum 85% of Lambrusco  Maximum 15% of Lncellotta, Fortana, and/or Malbo Gentile

CHARACTERISTICS.  Many styles and types can be produced (from sweet to dry)  Rose, Red, Sparkling  Known for freshness and fragrance on the nose  Floral and fruit on the palate Colli di Scandiano e Canossa (DOP) Colli di Scandiano e Canossa (DOP)

AREA  From the hills of Scandiano and Canossa  Smallest DOP area for Lambrusco  10 Communes  DOP status in 1977

GRAPES  Minimum 85% Lambrusco Grasparossa;  Maximum 15% of Lancellotta, Croatina, Lambrusco Marani, Lambrusco Salamino, and/or Malbo Gentile

CHARACTERISTICS.  Notes of wild berries and violets  Good acidity & tannic 15th century, the Grand Duchess of Tuscany wrote in his diary "Good wine Scandiano, fresh and sparkling." Emilia (IGP) Emilia (IGP)

AREA  Comprises the provinces of Ferrara, Modena, Parma, Piacenza, and Reggio Emilia, and parts of Bologna (to the left of the Sillaro River)

GRAPES  18 varieties can be used including Lambrusco  For IGP ~ Lambrusco (Red, White, Rose)

Minimum 85% of Lambrusco Salamino Lambrusco Sorbara Lambrusco Maestri Lambrusco Grasparossa Lambrusco Marani (All together or individual)

Maximum 15% non-aromatic red grapes from Emilia-Romagna

 Founded in 1936 (The most historical winery in Reggio Emilia)

 Winery in located between the small villages of Albinea and Canali

Emilia’s leading producer of premium, hand crafted Lambrusco CRU LAMBRUSCO (Have always produced Lambrusco)

 Cooperative of 70 small farmer/growers (7)

 Set aside competitive differences to pursue a common goal (make Lambrusco from the best terroir / vineyards in all of E-R)

 House style & motto – “To capture and bottle the fruit of Lambrusco” “Fruit Forward” & “To celebrate Lambrusco”

FB ~ METODO ANCESTRAL ALBINEA CANALI EMILIA, IGT

REGION GRAPE VARIETIES Emilia Romagna 100% Lambrusco Sorbara

“FB” – Fermentation in the bottle

“Metodo Ancestral“ - Tradition handed down from generation to generation

After pressing, the grapes undergo cold maceration (12 hours) to extract color and enhance the flavors

Following partial fermentation, the wine undergoes a second fermentation in the bottle, leaving it completely dry & some deposits of natural yeast.

Alcohol 11% Sugars 2.4 g/l

Optimal serving temperature 54 - 57° F.

FOOD – Cured meats, pastas, erbazzone, grilled meats 1961 - CIV (Consorzio Interprovinciale Vini) was established in Bologna

930 small farmer growers

5,000 acres of vineyard situated in the best winegrowing areas of the provinces of Modena and Bologna

1991 CIV started to grow vineyards following ORGANIC certification

FRATELLO SOLE CIV & CIV MODENA, DOC

REGION GRAPE VARIETIES Emilia Romagna 100% Lambrusco Salamino

BROTHER SUN

Fratello Sole takes the name from “Fratello Sole Sorella Luna” by St. Francis of Assisi

Certified Organic

Less than 10 producers of Certified Organic Lambrusco

No Oak Alcohol 10.5 % Sugars 11.9 g/l

Optimal serving temperature 54 - 57° F.

FOOD – Antipasti, Parma ham, or just on its own Pizzazz in a Glass 1950 – February 10 nine wine producers "united" to form Cantine Cooperative Riunite. (Today there are over 800 dedicated small farmer/growers – avg. 5 acres)

1967 - Cantine Riunite arrives in America

1980-1985 The golden age - Riunite exports 11 million cases annually. (5 BILLION)

1993 - Riunite was the first winery in Europe to be granted "Certified Quality" status. ISO 9002 and ISO 14001

Everybody Loves

• Cantine che hanno fatto l’Italia: Riunite (The winery that made Italy)

• Accounts for 60% of all wine groing production in Reggio

• 25% of overall production from Reggio, Modena and Bologna

• Riunite is the leading producer of Lambrusco and Sparkling wines from E-R

• Riunite accounts for 30% of all Italian sparkling wine exports and 45% of Lambrusco exports to the world

• Riunite is the most widely know Italian wine throughout the world (Located in 60 different countries)

• Riunite is the #1 imported wine from Italy

Riunite is America's favorite Italian wine.…..Its still nice on Ice

L’OLMA RIUNITE REGGIANO, DOC

REGION GRAPE VARIETIES Emilia Romagna 85% Lambrusco Marani & Lambrusco Salamino 15% Lancellotta

L’OLMA – The Elm

Grapes come from an area around a very ancient elm

No Oak Alcohol 11.5 % Sugars 10 g/l

Winner of the “Terre di Lambrusco”

Optimal serving temperature 54 - 57° F.

FOOD – Pasta, grilled meats

OTTOCENTO NERO ALBINEA CANALI EMILIA, IGT

REGION GRAPE VARIETIES Emilia Romagna 50% Lambrusco Salamino 40% Lambrusco Grasparossa 10% Lancellotta

Ottocento – 800

Referring to the traditions of the 1800’s (typical style of Lambrusco)

Alcohol 11.5 % Sugars 10 g/l

Winner of the “Terre di Lambrusco”

Optimal serving temperature 54 - 57° F.

FOOD – Pastas, grilled meats, or just on its own CODAROSSA ALBINEA CANALI Colli di Scandiano e Canossa ~ DOC

REGION GRAPE VARIETIES Emilia Romagna 85% Lambrusco Grasparossa 15% Malbo Gentile

“The Red Tail”

No Oak Alcohol 8% Sugars 50 g/l Acidity 5.5 g/l

Winner of the “Terre di Lambrusco”

Optimal serving temperature 54 - 57° F.

FOOD – Pumpkin-filled ravioli, desserts WHITE LAMBRUSCO RIUNITE EMILIA, IGT

REGION GRAPE VARIETIES Emilia Romagna Lambrusco Marani Lambrusco Salamino

The perfect alternative to White Zinfandel

A refreshing wine for summertime or anytime

Alcohol 6% Sugars 58 g/l

Optimal serving temperature 54 - 57° F.

FOOD – Appetizers, Anytime / patio wine ROSATO RIUNITE EMILIA, IGT

REGION GRAPE VARIETIES Emilia Romagna Lambrusco Marani Lambrusco Salamino Lambrusco Maestri

Not too red. Not too white. Riunite Rosato is simply just right

The perfect rose - Soft, light and delicious

Alcohol 8 % Sugars 58 g/l Acidity 7 g/l

Optimal serving temperature 54 - 57° F.

FOOD – hors d'oeuvres, entrees, midnight snacks

LAMBRUSCO RIUNITE EMILIA, IGT

REGION GRAPE VARIETIES Emilia Romagna Lambrusco Maestri, Lambrusco Marani Lambrusco Salamino Lambrusco Montericco Lancellotta

AMERICA’S ALL-TIME FAVORITE ITALIAN RED

This wine fits today’s lifestyles

Lancellotta, the missing grape

Alcohol 8% Sugars 56 g/l Acidity 7 g/l

Optimal serving temperature 54 - 57° F.

FOOD – Appetizers, spicy foods, pasta, cheeses, Tex Mex