{"id":72962,"date":"2021-10-22T16:12:01","date_gmt":"2021-10-22T16:12:01","guid":{"rendered":"https:\/\/www.lebendigeweine.de\/?p=72962"},"modified":"2026-07-14T06:49:51","modified_gmt":"2026-07-14T06:49:51","slug":"das-lambrusco-revival-cinque-campi","status":"publish","type":"post","link":"https:\/\/www.lebendigeweine.de\/en\/journal\/das-lambrusco-revival-cinque-campi\/","title":{"rendered":"The Lambrusco Revival: Cinque Campi"},"content":{"rendered":"

Lambrusco<\/em>For many people, this was for a long time a wine like Chianti from a raffia bottle or Soave in a litre bottle from the pizza parlour. It was one of those wines of the 1970s that, after a night of drinking and smoking, you would wake up at noon on a Sunday with a splitting headache. In the meantime, this wine has largely disappeared into oblivion, because about a decade ago, a few committed winegrowers tried to change the image of Lambrusco, which had been completely battered by large wineries. They were successful, and also because of the help of restaurateurs like Massimo Bottura, who was one of the first to put this special wine back on the menu in his award-winning Osteria Francescana. Lambrusco has become Lambrusco again ...<\/p>\n\n\n\n

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What actually is Lambrusco?<\/strong><\/p>\n<\/div>\n\n\n\n

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Lambrusco is the traditional wine of Emilia, the part of Emilia-Romagna that stretches from the capital Bologna to the northwest, towards Modena and Cremona, towards violin making and luxury sports cars, towards Aceto Balsamico, Parmigiano Reggiano or Prosciutto.<\/p>\n<\/div>\n\n\n\n

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Lambrusco is a wine that is generally remembered as being residually sweet, but which is just as often vinified dry, but always with a certain mousseux.<\/p>\n<\/div>\n<\/div>\n\n\n\n

It comes - and this is where the name comes from - from old, often ancient grape varieties based on wild vines, lambrusca in Italian. Lambrusco is therefore not a term for a grape variety, nor for a grape variety family, nor even for a real style; for the wines can be strongly or slightly mousse, secondary fermentation in the tank or in the bottle, dark red, ros\u00e9 or white and sweet, semi-dry or dry. And yet, today the name is synonymous with mouss\u00e9 wines from Emilia and, to a small extent, also from Lombardy.<\/p>\n\n\n\n

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