n the provinces of Reggio Emilia and Modena, Lambrusco vineyards extend from the slopes of the hills to the line of the Po river, which separates the district from Mantuan territory.All four of the existing Lambrusco Denominazioni di Origine Controllata are found in that zone.
In fact, Lambrusco virtually monopolizes viticultural output. While Bianco di Scandiano is made in the district, the output is insignificant in comparison with the production of Lambrusco.
While the three Modena area Lambruscos are linked to precise cultivars, any of the principal subvarieties can be used in making Reggiano (that changed his name from Lambrusco Reggiano to Reggiano only few years ago). It is produced from Lambrusco Marani, Lambrusco Salamino, Lambrusco Montericco and Lambrusco Maestri. Whenever the Lambrusco Salamino subvariety is used in a proportion of 85 per cent or more, the name of that type can be shown on the label.
In addition, the recent Reggiano DOC discipline allows the production af a Bianco Spumante made from Lambrusco grapes that are separated from the stalks immediately before pressing and the must obtained is vinified off the skins.
Despite the fact that Lambrusco is now widely distributed, there are still many prejudices about the wine. Matters are not made easier by the widespread conviction that there is only one Lambrusco when, in reality, there are many, each different from the other in sensory characteristics and composition, whether in terms of the subvariety used or in those of area of origin and techniques of cultivation.
Although its origins are extremely ancient, Lambrusco was never well known or appreciated outside its production area until it achieved a remarkable commercial success in the United States in the seventies and eighties.
