Lini 910 In Correggio Metodo Classico Rosso

Metodo Classico Rosso Lambrusco Millesimato bottle image

Wine Description

Founded in 1910, Lini 910 is a fourth-generation, family-owned and operated winery, producer of Emilia's leading wines including the first-ever Lambrusco included in Wine Spectator's Top 100 Wines of Italy. Thanks to his longstanding relationships with growers and deft hand, winemaker Fabio Lini has set the benchmark for artisanal Lambrusco. 

LINI Winery
Riddling Racks
LINI Family
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Acclaim
“Deeply hued and intriguing, this unusual but delicious red sparkler, made entirely with Lambrusco Salamino, has beguiling aromas of pressed rose, scorched earth, underbrush and baked plum. Aged on its yeasts for 14 years, the enveloping palate shows complexity and vibrancy, delivering carob, prune, blackberry jam and baking spice framed in crisp acidity. An extremely refined perlage lends finesse.”– (Editors’ Choice)
— Wine Enthusiast, Apr 2022
“A blast of medicinal blackberries, cherries, minty herbs, smoke and exotic spices emanates up from the 2006 Lambrusco Metodo Classico Rosso. It’s silky bubbles usher in a pleasantly sweet display of ripe red and blue fruits, balanced by vibrant acidity and a tart citrus twang. This tapers off long, lightly structured and staining, also with more of a savory edge.”
— Vinous, Nov 2021
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Vineyard & Production Info
Harvest time:
September
First vintage of this wine:
1995
Bottles produced of this wine:
15,000
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Winemaking & Aging
Prefermentation Technique:
Cold soak
Time on its skins:
10-15 days
Maceration length:
3-5
Varietal composition:
100% Salamino
Fermentation container:
Stainless steel tanks and in bottle
Length of alcoholic fermentation:
10-15 days
Fermentation temperature:
59-60 °F
Malolactic fermentation:
Partial
Fining agent:
Vegan
Type of aging container:
Cement vats
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Analytical Data
pH level:
3.3
Acidity:
6.0-7.0 g/L
Alcohol:
12 %
Dry extract:
27.0-28.0 g/L
Residual sugar:
12 g/L
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Wine Production

Lini's Lambrusco Metodo Classico is made using the "traditional method" (or "champagne method") for the production of sparkling wine: A still Lambrusco is produced and then a second fermentation is provoked in bottle. The wine is then aged on its lees until the desired complexity and nuance are achieved.