Free Flashcards DipWSET D4: Sparkling – 8/Lambrusco

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[h] DipWSET D4 SET 8 Lambrusco

[i] DipWSET D4 – Sparkling WInes Flashcards

SET 8 Lambrusco

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[q] What level of effervescence does Lambrusco need to be?

[a] Frizzante (1-2.5 bar) or Spumante (min 3 bar)

 

[q] Where is Lambrusco made?

[a] In the Emilia-Romagna region in central Italy, close to the river Po.

Mainly in the former region Emilia in the west

[q] What is the climate like?

[a] Warm and continental.

Adequate rainfall, possibly threatening at harvest time.

Irrigation is used when critical

[q] What are the most common threats in Lambrusco?

[a] Grapevine yellows

Fungal disease (from humidity/proximity to the river)

[q] What kind of training systems are used and why?

[a] Cordon trained (Sylvoz) or Geneva double curtain – the soil and variety and climate combo leads to high vigour, these are suitable for that, plus mechanisation

[q] What are the soils like?

[a] Alluvial – clay and silt

 

Good water holding capacity but prone to compaction

[q] Describe the typical characteristics of Lambrusco Grasparossa and the requirements for Lambrusco Grasparossa di Castevetro DOC

[a] Best on clay and silt.

Mainly on hillsides

Deep-coloured, full-bodied, med+ tannin

Minimum 85% of this variety and 126hL/ha

[q] Describe the typical characteristics of Lambrusco

[a] Strawberry, red cherry, red plum.

Pale pink to deep ruby

Med to med+ tannin

High acid

Some RS

Acceptable to good quality

Inexpensive to mid-priced

[q] What are the other two less important DOCs and what are their regulations?

[a] Reggiano and Modena.

Must be made within the delimited area of their provinces, and for Reggiano max yield is 126hL/ha and for Modena it is 161hL/ha

[q] Describe the typical characteristics of Lambrusco di Sorbara and the requirements for Lambrusco di Sorbara DOC

[a] Pale, light-bodied, high acid

Minimum 60% of this variety and max yields of 126hL/ha

[q] What are the three most important Lambrusco varieties and their associated DOCs?

[a] Lambrusco Salamino – Lambrusco Salamino di Santa Croce

Lambursco Grasparossa – Lambrusco Grasparossa di Castelvetro

Lambrusco di Sorbara – Lambrusco di Sorbara

[q] How long are grapes macerated on skins? Why?

[a] Typically 1-2 days. The varieties have high levels of anthocyanins so colour extraction is not difficult. It will also restrict tannin extraction.

Can be 3-4 for fuller bodied styles typically from Gasparossa

[q] What is the main production method for Lambrusco?

[a] Tank

[q] Describe the geography of the region

[a] Low hills at around 150m

[q] What is the primary fermentation temperature?

[a] 18-20C – low for red wine. Keeps primary fruit

[q] How long does secondary fermentation take?

[a] Frizzante – 2 weeks

 

Spumante – 4 weeks

[q] What are the ABV regulations for the DOCs?

[a] Spumante – minimum 11%

Frizzante – minimum 10.5%

Amabile or Dolce – minimum 7%, but potential alc of 10.5-11%

[q] How are the varying sweetness levels achieved?

[a] Zero Dosage and Brut have no dosage added.

 

Sweeter styles will either be halted fermentation to keep RS, or blended with must or RCGM

[q] MLF?

[a] Blocked – to retain acidity

[q] Describe the grower/producer relationship

[a] Average property size remains small, most sell their fruit to co-ops or larger wineries

[q] What are the sweetness categories for Lambrusco?

[a] Spumante – standard EU categories

 

Frizzante – Secco/asciutto, abboccato, amabile)

[q] Describe the typical characteristics of Lambrusco Salamino and the requirements for Lambrusco Salamino di Santa Croce DOC

[a] Most widely planted

Fragrant, deep-coloured, full-bodied, high acid

Mostly blended.

Lambrusco Salamino di Santa Croce must be 85% this variety and max yield of 133hL/ha

[q] What is the secondary fermentation temperature?

[a] Cooler still – 12-15C

[q] What level of effervescence does Lambrusco need to be?

[a] Frizzante (1-2.5 bar) or Spumante (min 3 bar)

[q] What is the domestic to international consumption ratio like?

[a] 1/3 domestic 2/3 international

[q] What is the climate like?

[a] Warm and continental.

Adequate rainfall, possibly threatening at harvest time.

Irrigation is used when critical

[q] What are the weaknesses of Lambrusco in the market?

[a] It has an inexpensive, sweet frothy red reputation that isn’t going away.

Lambrusco is not a protected name, so there have been poor quality substitutes made and labelled as Lambrusco, bringing down overall quality

[q] What are the most common threats in Lambrusco?

[a] Grapevine yellows

Fungal disease (from humidity/proximity to the river)

[q] What kind of training systems are used and why?

[a] Cordon trained (Sylvoz) or Geneva double curtain – the soil and variety and climate combo leads to high vigour, these are suitable for that, plus mechanisation

[q] Where is Lambrusco made?

[a] In the Emilia-Romagna region in central Italy, close to the river Po.

Mainly in the former region Emilia in the west

[q] Describe the typical characteristics of Lambrusco di Sorbara and the requirements for Lambrusco di Sorbara DOC

[a] Pale, light-bodied, high acid

Minimum 60% of this variety and max yields of 126hL/ha

[q] What are the three most important Lambrusco varieties and their associated DOCs?

[a] Lambrusco Salamino – Lambrusco Salamino di Santa Croce

Lambursco Grasparossa – Lambrusco Grasparossa di Castelvetro

Lambrusco di Sorbara – Lambrusco di Sorbara

[q] What are the soils like?

[a] Alluvial – clay and silt.

 

Good water holding capacity but prone to compaction

[q] How long are grapes macerated on skins? Why?

[a] Typically 1-2 days. The varieties have high levels of anthocyanins so colour extraction is not difficult. It will also restrict tannin extraction.

Can be 3-4 for fuller bodied styles typically from Gasparossa

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