Lambrusco

The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy―principally around the central provinces of Modena, Parma, Reggio-Emilia, and Mantua.

When not fermented sweet, the Lambrusco grape is capable of producing an excellent dry wine with strawberry notes and a slight bitter finish.

[4] By the end of the 20th century, ampelographers had identified over 60 varieties of Lambrusco scattered throughout Italy, including in Piedmont, Sicily and the Veneto.

Sweet Lambrusco became hugely popular in the United States in the late 1970s–1980s, reaching a high of over 13 million cases exported to the country in 1985.

Many of the wines now exported to the United States include a blend of Lambruscos from the different DOCs and are sold under the indicazione geografica tipica (IGT) designation Emilia.