Reggiano
Styles
Principal grape varieties
Ancellotta N. - Lancellotta (Ancellotta)Cabernet Sauvignon N. - Cabernet (Cabernet Sauvignon)Fogarina N. (Raboso Piave)Fortana N. (Fortana Nera)Lambrusco Barghi N. - Lambrusco (Lambrusco Barghi)Lambrusco Benetti N. - Lambrusco (Lambrusco Marani)Lambrusco Grasparossa N. - Groppello Grasparossa (Lambrusco Grasparossa)Lambrusco Maestri N. - Groppello Maestri (Lambrusco Maestri)Lambrusco Salamino N. - Lambrusco (Lambrusco Salamino)Lambrusco A Foglia Frastagliata N. - Enantio N. (Lambrusco A Foglia Frastagliata)Lambrusco Di Sorbara N. - Lambrusco (Lambrusco Di Sorbara)Marzemino N. - Berzemino (Marzemino)Merlot N. (Merlot Noir)Sangiovese N. - Sangioveto (Sangiovese)
Terroir
Natural factors
- Bipartite territory: Holocene alluvial plain (Apennine sediments) and hilly relief up to 450 m above sea level.
- Plain soils of alluvial origin with high carbonate fractions; hillside soils derived from pelitic rocks, calcareous, with fine texture.
- Subcontinental climate with sublittoral rainfall regime: precipitation ranging from 650 mm on the lower plain to 850 mm in the hills.
- Average heat summation of 2,032 degree-days (Winkler Index), with minima rarely falling below 1,700 degree-days in the hillside zones.
- Pleistocene transitional plain-to-hill zone with deep, decarbonated soils of fine texture and localized gravel outcrops.
Product characteristics
- Lambrusco: fruity and floral aromas, bubbles providing gustative balance, red or rosé, best enjoyed young. (via Wikipedia · CC BY-SA 4.0)
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-A0351
- Official trade body site — Consorzio Tutela Lambrusco