Labrusca Rosé N/V

Labrusca is the ancient Roman name for the family of Lambrusco grape varieties, believed by many to be among the earliest grapes used to produce wine.

About the Vineyard

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. 

Wine Production

For the production of Lini's classic Martinotti-method Lambrusco (also known as Charmat-method Lambrusco), a still Lambrusco is produced and then racked to pressurized, temperature-controlled tanks where the second fermentation is provoked. The wines are then aged on their lees until the desired complexity and nuance are achieved.

Tasting Notes

Lini's wines are renowned for their signature freshness and classic dry character. Thanks to Fabio Lini's artisanal approach to sparkling wine production, their bright red fruit and berry flavors are balanced by juicy minerality. Their clean but lingering finish makes them an ideal pairing for a wide variety of cuisines. 

Food Pairing

Lini Lambrusco is the quintessential pairing for Emilian gastronomy. But its remarkable versatility also makes it a wonderful match for a wide variety of cuisines, including Asian, Mexican, and classic American. Many top sommeliers reach for Lini wines to pair with oysters. And many claim it's the ultimate BBQ wine.

Production Info
Harvest time
September
First vintage of this wine
1910
Bottles produced of this wine
100,000
Winemaking & Aging
Varietal composition
50% Salamino, 50% Sorbara
Prefermentation Technique
Cold soak
Time on its skins
10-15 days
Fermentation container
Autoclave
Length of alcoholic fermentation
10-15 days
Fermentation temperature
59-60 °F
Maceration length
1
Malolactic fermentation
Partial
Fining agent
Bentonite
Type of aging container
Cement vats
Analytical Data
Alcohol
11 %
pH level
3.3
Residual sugar
10 g/L
Acidity
13.0-15.0 g/L
Dry extract
29.0-30.0 g/L

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