Lambrusco Mantovano

The wines of the Protected Designation of Origin "Lambrusco Mantovano" can be either red or rosé and, moreover, they can bear an indication of one of the two sub-areas: "Viadanese - Sabbionetano" and "Oltre Po Mantovano".

Grapes

Lambrusco Mantovano wines must be produced using grapes from vineyards where at least 85% of at least one of the following Lambrusco varieties is present: Viadanese (locally called Grappello Ruberti), Maestri (locally called Grappello Maestri), Marani and Salamino. For an altitude not exceeding 15%, can also compete with Lambrusco di Sorbara, Lambrusco Grasparossa, Ancellotta and Fortana.

Physicochemical and Organoleptic properties

Red Lambrusco Mantovano (10.5% vol.) has a pleasant ruby or garnet red aspect, with variable intensity, possibly enhanced by a sparkling and evanescent foam. The aroma is vinous and fruity and sometimes has hints of violet or currant. It combines with a savoury and acidic taste, which can be dry or sweet. Lambrusco Mantovano rosé (10.5% vol.), on the other hand, can have different intensity of pink colour, with the same sparkling and evanescent froth. The aroma is pleasant and fruity, while on the palate it is slightly acidic, dry or medium sweet. In the variants with indication of sub-area, the alcohol content is slightly higher, equal to 11% vol.

Grape production area

The production area is clearly divided into two sub-areas: "Viadanese - Sabbionetano" and "Oltre Po Mantovano". Despite the territorial differences, both have similar climatic characteristics: summer sultry conditions with high humidity, cold winters and spring frost returns.

Specificity and historical notes

Already known in Roman times, the cultivation of vines in the Mantuan area underwent a decisive development thanks to the blessed monks who settled in the Abbey of Polirone, in San Benedetto Po. This growth was also made possible by the far-sighted policy of Countess Matilde di Canossa, who favoured the arrival of the monks in her lands.