Italian Indigenous Varieties: Lambrusco Marani

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I have been writing about different clones of Lambrusco all fall. There are many of them in fact, about 60. Among the main ones though, is this week’s variety, Lambrusco Marani. Like many of the others, it produces wines that are ruby red in color with a fruity, vinous aromas and flavors, good acidity and moderate alcohol. This variety can be made into the many varied styles of Lambrusco including dry (secco), amabile (demi-sec) and sweet (dolce) Lambrusco.

It grows around the cities of Modena and Reggio Emilia, two small jewels that I highly recommend visiting. I had the pleasure of living in Bologna for graduate school and was able not only to drink large quantities of Lambrusco but also to savor day trips throughout this glorious region.

Lambrusco Marani is part of wines that can have an indication as Reggiano Lambrusco DOC. There is is usually blended with a combination of wine made from other clones such as Lambrusco Salamino, Sorbara, Maestri, Montericco and Ancellotta.

Medici Ermete is a producer, imported by Kobrand, that uses this clone in its wines. I have had this wine many years during the Gambero Rosso tasting. I look forward to trying it again this year.

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