Introducing Emilia Romagna Part 2: Colli di Parma and Lambrusco

Colli di Parma area, historically and culturally simply extraordinary, is not as famous as the previous one for the wine, but the production is pretty much the same in terms of typologies. So we have a Colli di Parma Rosso – a red from barbera, bonarda and croatina grapes – then Malvasia, white, and the Sauvignon, maybe the most important wine from this area, a great interpretation of this world famous grape.

Caspar-Diederik

Entering Reggio Emilia and Modena territories, we face the local sparkling wines kingdom. This area is among the richest in terms of this kind of wine and this phenomenon it is also motivated by the local gastronomy which is based on fat recipes and fat ingredients. People need light and sparkling wines to match them with this kind of food and, most of all, to clean up the mouth from all the grease and make you feel it fresher. We are thinking about the Lambrusco, a real example of it.

Furfante

The first wine in our journey, going into the south-east, is not the Lambrusco and it is not even a red one. It is the Bianco di Scandiano, from sauvignon grape that here it is called spergola. It is a light white, frequently sparkling, sometimes sweet, a classic daily wine for local people of Reggio Emilia and the nearbies.

Back to Lambrusco, we should move a bit northern, among Montecchio, Gualtieri and Cavriago. This is the land of Lambrusco Reggiano, now called simply Reggiano, the lighter and more easy to drink Lambrusco, it is a fizzy red to be drunk cool and to be matched with local cold cuts like the culatello, something you have to try at least once in your life.

Hotel-Real-Fini

The others Lambrusco are near Modena and the most famous is, maybe, the Lambrusco di Sorbara. The more full-bodied are Lambrusco Salamino and Lambrusco Grasparossa. Easy-going wines, but at the same time charming and with deep roots in the authentic local folk tradition, they inspire natural respect. Of course they are not wines to be aged, but their strength is their vitality and freshness. And we can’t forget that these wines, because of the easy style, gave the Italian chance to be known on an international scale, especially in the United States.

 

 

Photo Credits:

Jakob Montrasio © 

Bruno © 

Sergio Barbieri © 

Nicola ©

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