Lini NV Lambrusco Rosso Reggiano IGT Vino

If you ever have a chance, travel the Via Emilia through the heart of the Po Valley. You will be crossing Italy’s agricultural heartland and visiting one of the world’s great centres of gastronomy, home to balsamic vinegar, parmigiano reggiano, prosciutto di Parma, mortadella, lasagne, tortellini and many other specialties – so important to Italy’s culinary heritage that the region is known as lo stomaco d’Italia – the stomach of Italy). The first page of any good wine list in this region will almost always feature Lambrusco because it goes so well with the local foods. Fabio Lini and his daughter, Alicia, proudly produce the best line of Lambruschi we’ve ever tasted, confirmed by Daniele Cernilli (editor of Gambero Rosso), who pronounced Lini the “best Lambrusco in the world”.

Forget any preconception of Lambrusco as the sweet industrialised stuff that your parents may have enjoyed. This is REAL Lambrusco = dry and refreshing with a slight fizz that makes a great partner to a range of classic Italian (Emilian) dishes such as lasagne, salami and prosciutto. We recommend to serve Lini’s lambrusco not in a flute but a wine glass as a 150ml serving.

Tasting note:

This method produces a fine and gentle fizz, more like sparkling water, that makes it so delicious with a variety of food. Dark red to black in colour, there are notes of dark berry and cherry fruit with fruitcake, spice, and chocolate, the palate dry and refreshing

Growing System: Guyot

Soil Composition:  limestone soil

Production: Charmat Method

Ageing:  3/4 months in large pressurized tanks 

Alcohol (%): 11%