Lambrusco is often a dirty word in the eyes of many a wine connoisseur because of it’s huge popularity as a cheap and cheerful quaff, especially in the 70s and 80s, but real dry Lambrusco is cooler than ever.
The first Chalmers Lambrusco was made in 2012. We make it from Lambrusco Maestri – one of the 14 different Lambrusco varieties used in Emilia-Romagna. Our Lambrusco is made with the quality Traditional Method giving it great drive and complexity. It stays on secondary lees for 9 months which helps build on texture without loosing all that lovely juicy and bright Lambrusco deliciousness. The 2018 is dry and drinks like the perfect aperitif style sparkling red wine shared with friends and a loaded antipasto plate. With plenty of blackcurrant fruit, lifted violets and cooking spices which finishes with a cleansing grip of tannin.