The renaissance of Lambrusco
Lambrusco has never been a byword for sophisticated luxury – until now. It fell flat in the 70s and has spent the last 40 years self-consciously residing on the lowest shelves of budget supermarkets. No longer: Lambrusco is making a comeback with more fizz, pizzazz and class than ever before.
Where once it was relegated to the dregs of a drunken dinner party, now it’s served in top London restaurants, including Fera at Claridge’s, and is championed by fine wine shops and food critics alike.
Dry, deep and refreshing, it’s about to become a hit with seasoned wine drinkers everywhere. Lauded as wonderful with meat and far less sweet than its original imagining, traditional Lambrusco as the Italians like it is red, crisp and delightfully retro. It can be enjoyed with intense dishes like lasagne, is fantastic at barbeques and with traditional treats from northern Italy, like Parma ham and Parmesan cheese. Naturally this fizz is red, derived from grapes of the Emilia-Romagna region, but there are also rosé variations available on the growing market.
Cantina della Volta is paving the way with the best Lambrusco ever produced. Refined, complex and packed with skill, it’s created using 100% Sorbara grapes and the traditional method – the same used for the Champagne – that no other winery has the knowledge or technology to emulate for Lambrusco.
Forget Lambrini – teen favourite perry masquerading as something out of its league – Lambusco is the real deal. Imagine a dark rosé with versatility and wide appeal, and you’re getting close to what this wine can offer.
Perfect for something a little different, the renaissance of this fizz could be just the shake up the industry is looking for. Forget everything you thought you knew about Lambrusco: the gem of the Emilia-Romagna region is about to become the tip top of British summer tipples.
For further information about Cantina della Volta visit here.
Experience it at Bellavita Expo 2014, Old Truman Brewery, from 19th to 21st July; to book tickets visit here.