Lambrusco experienced a bumpy start when it first came to America in the early 1960s. It was light, sweet and fizzy without any other characteristics. This rendition was nothing like the namesake in Emilia Romagna. There it is considered one of the great wines of the region and even the entire country.
Caprari is one of the pre-eminent cooperatives in the Lambrusco region having been founded in 1927. Today it is run by enologist, Mirco Beneventi whose knowledge and experience in this region is unparalleled. Lambrusco is both an area and a grape, though the grape is referred to as Lambrusco Salamino. It is an ancient red varietal grown in Emilia Romagna and takes its name from the centrical shape of the grape which looks like salami. Probably no country on Earth names their grapes and wines as do the Italians.
Lambrusco could be compared loosely to the exciting red grape of Asti, Brachetto. They are both light in color and alcohol, but there the similarities cease. Lambrusco has more body and flavor, which is due to the addition of 20% Lancellotta, a profoundly aromatic and flavorful grape that adds the backbone to the blend.
The result is a quizzical wine that is both light, but very flavorful. It can be matched with almost any type of cuisine imaginable. Its slight sweetness could blend with fresh fruit or cheeses. The body could match a shrimp cocktail or poached salmon and the finish could easily handle garlic sausages or roast chicken. That's what we call universal.