Correggio
Province of Reggio
Established: 1910
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”.
So, forget any preconception of Lambrusco as the sweet industrialised stuff that your parents may have known. Or some of the poor local versions that continue to denigrate the great and proud reputation of one of Italy’s classic wine styles.
Established in 1910, Lini is a family run-winery – Alicia Lini is the fourth generation winemaker – producing a range of Lambruschi that are elegant, vibrant, complex, refreshing and dry versions that shine with simple foods such as cured meats and antipasti. In addition, the family produce an outstanding range of REAL balsamic in the newly renovated ‘acetaia’, a selection of which we also have available.
‘Labrusca’, the ancient name for Lambrusco, is made from the local varieties Salamino and Ancellotta, using the charmat method with an unusually long three month fermentation under pressure to form a lasting, fine bead. The wine is robust, with notes of dark berry, spice and a little bit of charcuterie complexity.
Wines
NV Lambrusco Rosso IGT ‘Labrusca’