Region: Emilia Romagna
History: Established as a DOC in 1970
Vineyard Area: 1,521 ha / 3,757 acres (2013, V)
Production: 49,230 hl (total 2013/14, V); avg. 718,500 cases bottled annually
Principal Red Grape Varieties: Lambrusco
Styles and Wine Composition:
ROSATO WINES
- Rosato (RoFr, RoFrSw): Minimum 85% Lambrusco Salamino; maximum 15% Ancellotta, Fortana (locally Uva d’Oro), and/or other Lambrusco subvarieties
RED WINES
- Rosso (RdFr, RdFrSw): Minimum 85% Lambrusco Salamino; maximum 15% Ancellotta, Fortana, and/or other Lambrusco subvarieties
SPARKLING WINES
- Rosato Spumante (RoSp, RoSpSw): Minimum 85% Lambrusco Salamino; maximum 15% Ancellotta, Fortana, and/or other Lambrusco subvarieties
- Rosso Spumante (RdSp, RdSpSw): Minimum 85% Lambrusco Salamino; maximum 15% Ancellotta, Fortana, and/or other Lambrusco subvarieties
Significant Production Rules:
- Wines may undergo second fermentation either in bottles or in autoclaves
- Minimum alcohol level: 10.5% for frizzante versions; 11.0% for Spumante
- Residual sugar: Rosato Spumante and Rosso Spumante can be produced at any sweetness level, from brut nature (zero dosage) to dolce
- Aging: No minimums specified
