Modena
Styles
Principal grape varieties
Ancellotta N. (Ancellotta)Fortana N. (Fortana Nera)Lambrusco Barghi N. (Lambrusco Barghi)Lambrusco Benetti N. (Lambrusco Marani)Lambrusco Grasparossa N. (Lambrusco Grasparossa)Lambrusco Maestri N. (Lambrusco Maestri)Lambrusco Salamino N. (Lambrusco Salamino)Lambrusco A Foglia Frastagliata N. (Lambrusco A Foglia Frastagliata)Lambrusco Di Sorbara N. (Lambrusco Di Sorbara)Montù B. (Montu)Pignoletto B. (Pignoletto)Trebbiano Modenese B. (Trebbiano Modenese)Trebbiano Romagnolo B. (Trebbiano Romagnolo)Trebbiano Toscano B. (Trebbiano Toscano)
Terroir
Natural factors
- Plains soils derived from Pleistocene and Holocene alluvial deposits; hillside soils of Cretaceous and Eocene origin, rich in very fine and colloidal components.
- Continental climate with hot summers, harsh winters, and poorly distributed rainfall; humid southerly winds arrive dry over the Modenese plain.
- Foothill soils associated with calanchi; on the hillsides, coarse skeletal material in the form of brecciated fragments.
Human factors
- Lambrusco documented as early as 1300 by Pier de' Crescenzi; in 1430 Nicolò III d'Este granted a fifty-percent duty exemption on wine shipped from Modena to Paris.
- Traditional sparkling wine production takes place through natural refermentation in bottle or in autoclave; the first industrial winery for sparkling Lambrusco opened in Modena in 1860.
Product characteristics
- Straw-yellow in colour, with good acidity and medium structure; best served at 12–14 °C to capture its freshness and aromatic character.
Terroir / wine link
- Soils of the middle plain ('Sant'Omobono franca limosa argillosa') produce wines of respectable colour depth, good acidity, and pronounced floral and fruit notes.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PDO-IT-A0347
- Official trade body site — Consorzio Tutela Lambrusco