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Lambrusco di Modena is like the Ferrari of sparkling reds. It comes from the same province, is crafted with care, and offers great value for its quality. This guide is for wine lovers, travellers, and anyone curious about Italian sparkling reds, offering insights into Lambrusco di Modena's unique qualities and its place in Emilia-Romagna's culinary tradition. Learning about Lambrusco di Modena matters for its distinctive qualities, food pairings, and growing reputation among wine enthusiasts and culinary explorers. This region has a rich history: ancient Roman poets wrote about its wild vines, a restaurateur in 1860 started a wine empire by chance, and today new producers are changing the reputation of what was once seen as cheap party wine. Lambrusco is a family of old grape varieties native to Italy, known for producing a traditional wine that highlights the area's long winemaking tradition.
This guide will explore what makes Modena's land special, review its history, outline the five main grape varieties of the DOC, and describe the different wine styles to try. We'll also suggest food pairings for Emilia-Romagna's famous dishes, highlight the region's growing tourism, introduce four key wineries, and discuss how local producers prioritize sustainability. By the end, you'll know which Lambrusco fits your plate, palate, and travel plan. Let's get started.
The Lambrusco di Modena DOC is located in the western part of Emilia-Romagna, which accounts for just under 8% of Italy's vineyard area. Modena is more than a province; it is known for Ferrari, Maserati, Lamborghini, Pavarotti, Osteria Francescana, and top-quality balsamic vinegar. It is also the centre of Italy's sparkling wine exports. The DOC was officially recognized in 2009, making it the newest Lambrusco appellation, although winemaking here goes back thousands of years.
Lambrusco production takes place in over 32 towns, from the flat, clay-rich plains of the Po Valley in the north to the limestone hills near the Apennines in the south. Each year, about 50 million bottles of Lambrusco DOC and another 107 million at the IGT Emilia level are produced, making Lambrusco one of Italy's most important wine categories. About 95% of the grapes go to cooperative wineries, which often sell their wine in bulk to large bottlers like Riunite & CIV, which bottles around 40% of all Lambrusco. For many growers, joining a cooperative is a lifeline. Imagine Paolo, a local vintner, who begins his day tending his vineyards at dawn. His grapes reflect his family's hard labour and support their livelihood when sold to the cooperative, ensuring a stable income despite market fluctuations.
The grapes and wines come from four areas in Emilia-Romagna and one in Lombardy, mainly around Modena, Parma, Reggio Emilia, and Mantua. Lambrusco di Modena DOC is often a blend of multiple grape varieties for a balanced profile. Reggiano Lambrusco is a notable DOC from Reggio Emilia, and Salamino di Santa Croce is a DOC known for Lambrusco Salamino wines. Most Lambrusco is produced in Emilia-Romagna, a region renowned for its cuisine. Recognized in 2009, Lambrusco di Modena DOC is made as a rosé and a fully sparkling wine. In 2025, six Lambrusco wines won Silver and Bronze medals at the Decanter World Wine Awards, underscoring the region's growing reputation.
The Lambrusco di Modena DOC covers approximately 8,000 hectares and has 1,500 producers, who craft approximately 50 million bottles annually.
Lambrusco's story predates Rome's empire. The wild vine Labrusca vitis was already being domesticated in the Po Valley when the Greeks colonized northern Italy around the 10th century BC. By 78 AD, Pliny the Elder praised it in Naturalis Historia, calling the Po region especially favourable for vine-growing. Cato, Virgil, and Varrone all referenced the vine in their works—this was Italy's original crowd-pleaser.
Fast-forward to 1597, when Pope Sixtus V's physician, Andrea Bacci, praised the vineyards between Modena and Parma for producing wines that "foam in golden bubbles". The modern chapter began in 1814, when Count Vincenzo Dandolo published instructions for the proper production and bottling of sparkling Lambrusco in Modena. In 1860, Cleto Chiarli—a restaurateur who made wine for his osteria—closed his restaurant and founded Emilia-Romagna's first wine-producing company. This move would shape the industry for the next 165 years. Historically, vines were trained to climb poplar trees to prevent mildew.
The agronomist Francesco Aggazzotti wrote Del Lambrusco Modonese in 1863, one of the first works to systematically describe Lambrusco as a product. The 20th century saw industrialization: Modena became one of the first European cities to establish its own Cantina Sociale in 1908. The Chiarli family later pioneered the Charmat (tank) method for Lambrusco, which enabled filtration, higher pressure, and—crucially—retained residual sugar. The resulting sweet, sparkling, clear red wine became a sensation and, for a couple of decades, the most imported wine category in the United States.
The DOC system arrived in 1972, and the Consorzio Marchio Storico dei Lambruschi Modenesi was founded in 1961. The Lambrusco di Modena DOC itself was established in 2009. In 2021, the various regional consortia unified into the Consorzio Tutela Lambrusco, bringing scale and strategic clarity to a fragmented promotional landscape.
Sustainability is central to winemaking in Emilia-Romagna. Italy has the most certified organic vineyards in Europe, and this trend is especially strong here. For example, Opera 02 – Ca' Montanari uses only organic methods; Cantina Paltrinieri has partial organic certification and uses integrated pest management; and Vittorio Graziano has always avoided synthetic chemicals, using cover crops and herbs to support biodiversity.
At the industrial scale, the "Legàmi di Vite" project is a landmark investment: a 95 million euro initiative coordinated by Enoteca Regionale Emilia Romagna, involving major cooperative wineries representing 12,000 member farms and processing 470,000 tons of grapes annually. The project targets a sustainable, circular supply chain, including converting winemaking by-products (approximately 67,000 tons per year) into natural tartaric acid and advanced biofuels, upgrading wastewater treatment systems, and reducing greenhouse gas emissions.
Biodynamic farming is also becoming more common, with some wineries timing their work with lunar cycles and using compost and cover crops to create self-sustaining vineyards. The focus on local grape varieties, including Lambrusco's eight related types, helps preserve genetic diversity and supports sustainable agriculture by protecting biodiversity.
In summary, the region known for its fast cars is now also focused on making its vineyards more sustainable. Unlike the cars, Lambrusco wines are affordable enough to enjoy regularly.
Vineyard Hectares
WINERIES
GROWING DEGREE DAYS
The Lambrusco di Modena DOC spans more than 32 municipalities in the province of Modena, nestled in Italy's Po Valley. Bordered by Reggio Emilia, Bologna, and the Apennines, the Po River shapes the fertile landscape and diverse microclimates.
The region enjoys a humid subtropical climate with continental influences—warm summers averaging 32°C (90°F) and cold winters near 0°C (32°F). Annual rainfall is about 750 mm (29.5 inches), fairly even year-round. The Apennines shield the area from harsh winds, while the Po River's mists moderate temperatures in transitional seasons. Snowfall is rare.
Two main soil types define the vineyards. The clay-rich plains yield high yields and deeply coloured, structured wines such as Lambrusco Salamino and Sorbara. The limestone and calcareous clay hills near Castelvetro offer better drainage, producing more tannic, concentrated Lambrusco Grasparossa wines.
Lambrusco is a family of very old grape varieties native to Italy. Lambrusco di Modena DOC wines must be made from at least 85% approved Lambrusco grapes, with up to 15% from Ancellotta, Malbo Gentile, or Fortana. The five main grapes—Lambrusco di Sorbara, Lambrusco Grasparossa, Lambrusco Salamino, Lambrusco Maestri, and Ancellotta— are all red or black varieties native to Emilia-Romagna. Each grape contributes its own character to the blend, and their combination defines the wine's unique style. Lambrusco di Modena DOC is often a blend of multiple grape varieties to achieve a balanced profile.
Lambrusco di Sorbara is considered the most refined of the group. It is grown mainly in Modena, on alluvial soils between the Secchia and Panaro rivers. Its high natural acidity and pale colour make it well-suited to dry, lightly sparkling wines and, more recently, to traditional-method sparkling wines. The delicate wines seem to glide across the palate, capturing the essence of refinement and elegance.
Lambrusco Grasparossa is known for its strength and depth. It thrives on calcareous clay soils near Castelvetro at elevations of 200–300 metres. This grape produces deeply coloured, full-bodied wines with strong tannins, making it a choice for drier, more robust styles.
Lambrusco Salamino, named for its salami-shaped grape clusters, is the most widely planted Lambrusco variety in the region. It combines the lightness of Sorbara with the richness of Grasparossa, producing deeply coloured, fresh wines that are excellent in both dry (secco) and semi-sweet (amabile) styles.
Lambrusco Maestri is a late-ripening, vigorous grape that contributes colour, body, and length to blends. It balances the other varieties with its soft, smooth texture.
Ancellotta is deeply coloured and high in sugar. It is used in small amounts to deepen colour and add body, without detracting from the main Lambrusco flavours.
In addition, other notable Lambrusco areas include Lambrusco Grasparossa di Castelvetro, which is especially prized for producing bold, slightly sparkling red wines with distinctive berry flavours and is considered a premium, region-specific wine ideal for pairing with rich, savoury dishes. Lambrusco Marani is another indigenous grape, valued for its role in blends and for contributing colour and structure. At the same time, Lambrusco Montericco is widely planted and often blended with other Lambrusco varieties to create diverse wine styles, further showcasing the regional diversity of Lambrusco in Emilia-Romagna.
Most Lambruscos are made from multiple Lambrusco varieties and often include specific blending grapes. The best examples of Lambrusco showcase the distinct characteristics of the three main Lambrusco grapes.
Lambrusco di Modena DOC wines capture the lively essence of Emilia-Romagna through their vibrant colour, fruity aromas, and joyful effervescence. Produced primarily from Lambrusco grapes (at least 85%), these wines are available in both frizzante (semi-sparkling) and spumante (fully sparkling) styles, crafted using the Charmat method to preserve freshness and fruit purity. Their deep ruby hue is accompanied by a frothy violet foam, a playful reminder that this is wine made for celebration as much as for the table.
The trend clearly favours drier styles, with many top producers crafting wines with 3–10 g/L residual sugar and acidity of 7.5–9 g/L, yielding austere, food-friendly profiles far from the sweet supermarket Lambrusco.
Lambrusco di Modena is typically made using the Charmat method, in which a secondary fermentation in pressurized tanks creates its signature lively bubbles. These frizzante, or lightly sparkling, wines are best enjoyed young to savour their fresh, vibrant fruit flavours. The finest examples are dry or nearly dry, often semi-sparkling, and showcase intense berry aromas and floral notes—such as the highly rated Medici Ermete Concerto, praised for its clean, fruity finish.
Available in sweet (dolce), semi-sweet (amabile), and dry (secco) styles, Lambrusco di Modena features deep colour, fruity aromas, and persistent bubbles that enhance its lively character. With bright acidity, moderate alcohol, and light tannins, these wines are approachable and refreshing. Typical bouquet notes include blackberries, blueberries, cherries, strawberries, watermelon, and occasional violets, complemented by floral aromas and bright red fruit. The palate balances fruity, earthy, and herbal nuances, finishing clean and fresh. Serve chilled at 10–12°C (50–54°F). Perfect for summer sipping, Lambrusco also shines in cocktails like the Lambrusco Spritz.
Lambrusco di Modena is best enjoyed with food, especially rich Italian dishes. Emilia-Romagna is famous for Parmigiano-Reggiano, Prosciutto di Parma, and tortellini, and Lambrusco is the local wine that refreshes the palate. It pairs well with cured meats, cheeses, lasagne, pizza, and even spicy Asian dishes.
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Pizza:
Desserts (Amabile styles):
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As a general rule, choose Sorbara for lighter dishes and soups, Grasparossa for rich meat sauces and grilled meats, and Salamino for charcuterie and everyday meals. Lambrusco's high acidity and bubbles help balance the fat and salt in cured meats and cheeses. It is especially good with rich, fatty, or salty foods common in its home region.
Modena is an attractive destination even before you try its wines. With the Ferrari Museum, balsamic vinegar producers, and the three-Michelin-star Osteria Francescana, the area already has a strong tourism scene. Wine tourism adds to this, offering more than 45 wine-tasting experiences throughout the region.
Visitors can join winery tours that typically run 1.5 to 3 hours and include vineyard walks, cellar visits, and tastings of three or more wines paired with local products such as Parmigiano-Reggiano and culatello. Immersive multi-day experiences combine wine with the region's broader culinary heritage, including balsamic vinegar production, cheese aging, and pasta-making workshops. The Consorzio Tutela Lambrusco has been actively promoting international events, including a landmark tasting at the Eiffel Tower in Paris in 2023.
To truly enjoy Lambrusco, join the celebrations in Emilia-Romagna. The region hosts many events throughout the year that bring together winemakers, food producers, and wine lovers. The annual Festa del Lambrusco in Modena is the main event, featuring Lambrusco wines, Prosciutto di Parma, and Parmigiano-Reggiano in a lively setting.
Local wine events throughout the year showcase a range of Lambrusco styles, from the light Lambrusco di Sorbara to the more robust Lambrusco Reggiano. These events are more than tastings; they also highlight the region's culinary traditions and demonstrate how Lambrusco pairs with various dishes. Vineyard tours, guided tastings, and workshops help visitors learn more about the area's winemaking and the distinctive qualities of each Lambrusco variety.
Whether you are an experienced wine lover or new to Lambrusco, Emilia-Romagna's wine events celebrate what makes the region unique: a focus on quality, a love of good food, and a welcoming spirit that invites everyone to enjoy Lambrusco.
Some of the most recognized wineries within the Lambrusco di Modena DOC that you must visit are Vittorio Graziano, Chiarli, Venturini Baldini, Cantina Paltrinieri, and Opera 02:
If you are planning a wine trip to Emilia-Romagna, the Lambrusco region is a great choice. The area is easily accessible from international airports in Bologna and Milan, and it is close to beautiful vineyards and historic towns. Modena, the heart of Lambrusco, is known for its wines, traditional balsamic vinegar, lively markets, and impressive medieval buildings.
Guided wine tours are the perfect way to dive into the local scene, offering behind-the-scenes access to family-run wineries and larger estates alike. You'll learn about Lambrusco production, from the classic Metodo Classico to the modern Charmat method, and taste a dazzling array of Lambrusco varieties, including the structured Lambrusco Maestri and the bold Lambrusco Grasparossa. Many wineries also offer food pairings, giving you the chance to savour the region's legendary cuisine alongside your glass of frizzante.
You can explore the countryside by bike, take a cooking class, or relax with a glass of Lambrusco in a sunny square. Emilia-Romagna offers something for every wine lover. The region blends tradition, new ideas, and friendly hospitality, making it a great place to discover the many sides of Lambrusco.
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