Province of Reggio
Owners: Lini families
Winemakers: Fabio & Alicia Lini
Production: 300,000 bottles
Hectares under vine: 25
Viticulture: Certified Organic
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.
NV Lambrusco Rosso IGT ‘Labrusca’