Lambrusco is Italy's most popular red grape variety. What many do not know, Lambrusco also has some white mutations. Lambrusco is the main name of multiple varieties. The most important ones are Lambrusco di Sorbara, Lambrusco di Salamino, Lambursco Grasparossa di Castelvetro amabile. The grape is known for its intense and ruby red colour, with a light, bright hue. It has a fruity nose, with aromas of blackberry, raspberry, and wild cherry. On the palate, the wine shows great variety from dry to sweet with high acidity and pronounced tannins.

Lambrusco is grown predominantly in the Emilia-Romagna region of Northern Italy, most notably in the provinces of Modena and Reggio Emilia. The variety is also grown in small quantities in other regions, including Veneto, Lombardy, and Piedmont. Lambrusco is a vigorous and highly productive vine, with a large canopy and wide-spreading branches. The variety is best suited to a warm, sunny climate, with well-drained soil. In order to promote their fruit driven character, they are harvested early and the grapes are cooled before fermentation. The wines are then commonly fermented in stainless steel tanks at low temperatures to further enhance their fruitiness. In Emilia-Romagna, Lambrusco is typically made in the frizzante style. The wines are light, fresh, and acidic, with aromas of red fruits, dark fruits and herbs. Depending on the region and Lambrusco variety, the body varies from light to full bodied. A small percentage of the production also undergoes the second fermentation in the bottle. Lambrusco is a great food wine, as its acidity and tannins make it a perfect match for a variety of dishes. The wines pair well with Italian cuisine, such as cured meats, tomato-based sauces, and pastas. It also pairs well with grilled meats, and fish.

Lambrusco used to be the imported wine in the US.

And the Lambursco di Salamino has received its name because, according to the growers, it looks like a salami.