LAMBRUSCO, sparkling wine, usually red from the Po Valley plains between Parma and Bologna in Emilia, the western part of Emilia Romagna (David Gleave, 1989, p81). Lambrusco is seen by many as nothing more than a soft drink with alcohol, cola with clout, churned out in astonishing volumes on the plains between Parma and Bologna, the flat, dreary country of the Po valley. This sweet, frothing beverage has, for many people, removed the element of mystery (and prentention) that surrounds wine,’ (David Gleave, 1989, p86). There are no white Lambrusco grapes nor is there a DOC for white Lambrusco (David Gleave, 1989, p88).
‘Sweet Lambrusco is fairly recent. It was traditionally produced as a dry, frizzante wine of fairly low alcohol and high acidity, After its second fermentation it was not aged on its lees, as the aim was to drink it as young as possible, nor did it undergo dégorgement, so it retained a slight sediment. The development of the ‘autoclave’, a large, hermetically sealed stainless steel tank [meant] the wine could undergo a second fermentation and be decanted from its lees prior to bottling, and made it easier to stop the fermentation when required in order to leave the wine with a predetermined degree of sweetness,’ (David Gleave, 1989, p86-87).