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Lambrusco Montericco is originally from Albinea, a village in the lower hills of Reggio Emilia.

It is characterized by distinctive, very long, medium-large, pyramidal, loosely-packed clusters and elliptical blue-purple berries. Though susceptible to most grapevine diseases, it guarantees good, regular yields, and the wine is actually very interesting, blaanced and fruity, with low alcohol and rather high acidity levels. Molecular analysis suggests a parent offspring relationship between Uva Tosca and Lambrusco Montericco.

Colli di Scandiano e Canossa is the DOC where Lambrusco Montericco shows the best character and can produce a very enjoyable Rosso and Rosato typology, with a minimum alcohol of 10.5% and a maximum of 15% of other admitted varietals such as Lambrusco Marani and/or L. Grasparossa and/or L. Salamino and/or Malbo Gentile and/or Croatina and/or Ancellotta.

It is also used in Reggiano and Modena DOC both with a minimum of 85% Lambrusco Montericco and/or other admitted Lambrusco clones. It is also used in IGT wines such as Emilia, Ravenna and Rubicone.

Olfactory notes are red fruit such as cherry, raspberry, black berry, wild strawberry and floral notes of violet, dog rose, carnation flower along with vinous notes.

(1.) D'Agata, Ian. "Native Wine Grapes of Italy
photo catalogoviti.politicheagricole.it

Montericco is a smalI area of Albinea village with particular climatic conditions. Lambrusco Montericco and Aceto Balsamico di Reggio Emilia are the gems of the culinary tradiotion. Curiosity: thanks to the particular climatic conditions, we can also admire olive trees planted in the seventeenth century by the city parishes, not much for producing food, in fact, the fruit ripening is late and of poor quality , buto for the production of oil for votive lamps .

Areas where Lambrusco Montericco is produced