Ancestral method Lambrusco gets its bubbles in the same way as pet nat - that is, the wine is bottled before the initial fermentation is totally finished. Charmat method Lambrusco gets its bubbles from a secondary fermentation taking place in a giant pressurized stainless steel tank, and these bottlings tend to focus on the fruit more than the savory aspects. Ultimately, Lambrusco's flavor depends on what grapes have been used in the blend, where in the region they've been grown, and how the wine has been made. You can also find Lambrusco labeled as Emilia IGP. Lambrusco Salamino di Santa Croce DOC is less common on the American market, so if you find a bottle, it's worth checking out and, from the Lombardy region, there's Lambrusco Mantovano DOC.

(It works with spicy foods and aromatic ones, too a slightly off-dry Lambrusco with coconut curry is excellent.) Bottles labeled Lambrusco Reggiano DOC are produced from grapes grown throughout the region Lambrusco di Sorbara DOC is crafted from the variety of the same name, with up to 40% Salamino grapes Lambrusco Grasparossa di Castelvetro DOC is based on Lambrusco Grasparossa, and tends to be richer and dryer than other expressions. It only makes sense, then, that Lambrusco is a wonderfully food-friendly wine, with the ability to pair well with rich and light dishes alike. Bologna is its capital, and the region in general is renowned for its rich gastronomic history: Classics of Italian cuisine – balsamic vinegar of Modena, Parmigiano Reggiano, Prosciutto di Parma, and mortadella – are all from there.

Lambrusco's home is the Emilia-Romagna region of Italy, northeast of Tuscany.

Notte rossa lambrusco wine