The flatlands south of the Po have always been the heart of traditional Lambrusco Mantovano. Since ancient times, this sparkling wine from the southern Mantua area has accompanied local delicacies. Its origins are linked to the monks of Polirone in San Benedetto who were paid in kind for the lease of land - i.e. with wine. Lambrusco grapes are grown on clayey and sandy soil. The bunches are medium-sized and long, compact and cylindrical; the skin is thick and blue. The flesh is juicy, colourless and with a neutral taste. The production areas are between Viadana and Sabbioneta, the land between the Oglio and Po rivers, and the Oltrepò area. The following are the main grapes varieties: Viadanese, Marani, Salamino, Maestri, Grappello Ruberti. Lambrusco DOC has some specific features: ruby red with hues varying from light to dark (except the white), pansy-violet or fruity aromas, with a limited alcohol content, a well-balanced and dry taste. Lambrusco Mantovano DOC is refermented to produce the typical froth of this wine.
The wine-making is based on two procedures:
• Refermentation in the bottle; a technique adopted in the past and rediscovered by some winemakers to relaunch the traditional method;
• Classical method.
Tips
Lambrusco Mantovano DOC is a perfect match for dishes such as mixed boiled meat, broth or stewed cotechino.
Titbit
Remember to add some to a bowl of a superb soup called sorbir d'agnoli, which would not be complete unless amazing cappelletti are floating in the broth, along with a hint of wine. Lambrusco is at its best at a temperature between 14° and 16°C, as an aperitif (given the low alcohol content). The ideal time to drink this wine is one or two years after harvesting.