My quest for true (red, frizzante, secco, min. 11% alc., double fermented) Lambrusco began, by accident, in 1993.
Along the way, I discovered that no reputable restaurant in Emilia and Mantova has ever served a 4%-9.5% alc. bottle of Lambrusco.
Honestly, you shouldn’t either, though these industrial super sweet (up to 90 g/l sugar) Lambruscos continue to be the most popular Lambrusco versions around the world.
However, I believe, life is much too short to drink a commercial, industrial or junk wine version of a classic ‘Lambrusco Rosso Frizzante Secco’ (min. 11% alc.), refermented in tank (charmat) or bottle (rifermentazione ancestrale).