What is Lambrusco
Lambrusco is a sparkling red wine produced in Emilia-Romagna, particularly in the provinces of Modena and Reggio Emilia, from a group of native grape varieties that share the name "Lambrusco". It is a wine deeply connected to the local food tradition: it is made to be enjoyed young, fresh and at the table, paired with Emilian cuisine.
There are several Lambrusco varieties, each with a recognisable character. The two most representative of the Modena area are Lambrusco di Sorbara and Lambrusco Grasparossa di Castelvetro, alongside Lambrusco Salamino di Santa Croce. This range of styles makes Lambrusco a far more versatile wine than many people expect.
Lambrusco di Sorbara
Lambrusco di Sorbara is considered one of the most elegant Lambruscos. It stands out for its light colour, between red and pink, its fresh and floral aromas and a lively acidity that makes it particularly food-friendly. It is grown in a small area of the Modena plain, between the Secchia and Panaro rivers, where alluvial soils encourage its most typical expression.
Thanks to its finesse and natural acidity, Sorbara is ideal as an aperitif and with delicate dishes, but it also lends itself to fine sparkling wines, up to the traditional method (Metodo Classico). It is a fresh, vibrant wine, perfect for those looking for a light and refined Lambrusco.
Lambrusco Grasparossa di Castelvetro
Lambrusco Grasparossa di Castelvetro is the most structured of the Modenese Lambruscos. It is recognised for its deep colour, aromas of ripe red fruit and a more pronounced tannic structure. It is grown on the first hills of the Apennines, around Castelvetro di Modena, where the microclimate and soils enhance its richness.
This fuller, more tannic style makes it the classic pairing for the flavourful dishes of Emilian tradition, from cured meats to filled pasta. It is the Lambrusco of choice for those seeking a sparkling red wine with character and structure.
The DOC denominations of Lambrusco from Modena
The Modena area is historically linked to three denominations of origin: Lambrusco di Sorbara DOC, Lambrusco Grasparossa di Castelvetro DOC and Lambrusco Salamino di Santa Croce DOC. To these is added the broader Lambrusco di Modena DOC.
DOC denominations guarantee the link between the wine, the grape variety and the production area, and help you recognise the style you can expect in the glass: fresher and more floral in Sorbara, more structured and fruity in Grasparossa.
Dry and sweet Lambrusco: the styles
Lambrusco can be made in different levels of sweetness. Dry Lambrusco (secco) has very little residual sugar, tastes crisp and pairs very well with the rich, savoury dishes of Emilian cuisine. Off-dry Lambrusco (amabile), slightly sweeter, is softer and more immediate, appreciated as an easy-drinking wine and in simpler pairings.
Between the two extremes there are many nuances. The choice between dry and sweet depends on personal taste and the occasion: a dry Grasparossa enhances cured meats and pasta with ragù, while a softer version can accompany an aperitif or fruit.
How Lambrusco is made
Most Lambrusco is produced with the Charmat method (or Martinotti), which involves a second fermentation in pressurised tanks (autoclave): this is the technique that defined the modern style of Lambrusco, enhancing its freshness and fruity profile. In the 1950s the Chiarli family was among the first in the Modena area to introduce autoclaves for Lambrusco production.
Thanks to its acidity, Lambrusco di Sorbara also lends itself to the traditional method (Metodo Classico), with a second fermentation in the bottle and long ageing on the lees: an approach that creates sparkling wines of great finesse and complexity.
Pairings: what to eat with Lambrusco
Lambrusco is the natural companion of Emilian cuisine. It pairs very well with cured meats, gnocco fritto, tigelle, fresh pasta and rich dishes such as lasagna or tagliatelle with ragù. Its freshness and gentle effervescence help balance intense flavours and fatty components.
As a guideline, the more structured and tannic Grasparossa di Castelvetro accompanies the most savoury dishes, while the fresher, more floral Lambrusco di Sorbara is perfect as an aperitif and with delicate preparations. Both are at their best at the table, every day.
How to serve Lambrusco
Lambrusco is served chilled, generally between 8 and 12°C: the fresher, lighter Sorbara towards the lower end of this range, the more structured Grasparossa slightly less cold so as not to compress the aromas. Pour it into a wide glass that leaves room for the bouquet.
As a wine made for the table and for easy drinking, it is best enjoyed young, when its freshness and liveliness are at their peak.
Cleto Chiarli's Lambrusco
Cleto Chiarli, founded in Modena in 1860, is the oldest winery in Emilia-Romagna. The Chiarli family produces Lambrusco di Sorbara and Lambrusco Grasparossa di Castelvetro from estate-owned vineyards in the main growing areas: Tenuta Sozzigalli, on the Sorbara plain, and Tenuta Cialdini, on the hills of Castelvetro.
From the Classic Collection to the premium labels and the Quintopasso traditional-method project, the Cleto Chiarli range tells all the souls of Lambrusco. You can also discover them with a visit and a tasting at the winery.
See all the frequently asked questions about Lambrusco