Lambrusco is a lightly-sparkling red wine from Emilia-Romagna in northern Italy, made from a family of local grapes that share the name. For many, the name conjures the cheap, sickly-sweet versions that flooded export markets in the 70s and 80s. At home it’s almost always made dry, poured cold (sometimes with a block of ice), and drunk with prosciutto, mortadella and parmigiano, where the bubbles and acidity cut straight through the fat.

That original style is now having a bit of a moment. A new wave of well-made, dry Lambrusco is finding its way onto trendy wine lists in cities like New York and London, paired with anything from cheeseburgers and barbecue to pizza and ramen. It’s easy to see why: it’s low in alcohol, gently bubbly, and balanced between fruity and savoury. Most importantly, it's a lot of fun to drink.

Lucci's new Lambrusco is as good an example of the 'new wave' as any we've seen in NZ. Made from equal parts Lambrusco Salamino and Lambrusco Marani, it's fresh, dry, and immensely appealing. This would be great at a dinner party or BYO, as it pairs with a huge range of foods, especially those with a bit of fat or spice. If you love chilled reds, this is definitely one to check out.

Tasting Notes

Approachable and fresh style. Dark berries, blackcurrant and red flowers on the nose. On the palate, cherry and raspberry, lightly herbaceous with fine, mouth-filling tannins. The bead is delicate, with fresh acidity and a clean finish.