ZiniVini, Frothy Red and Rosé Lambrusco
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Mauro Zini (right), owner of ZiniVini estate, located in the province of Reggio Emilia, with Umberto Bertolani, enologists |
WineCountry.IT: How did the recent 2007 harvest go?
Mauro Zini: It certainly was one of the best in recent years. The quantity was limited, but the quality of the grapes was excellent.
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Lambrusco Grapes |
WineCountry.IT: How many hectoliters do you expect to produce?
Umberto Bertolani: Around 130 hectoliters (over 4,400 gallons).
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Lambrusco Grapes |
WineCountry.IT: Mister Zini, how did you get where you are now, that is growing grapes and producing quality wine?
Mauro Zini: My family has cultivated 95 hectares (over 234 acres) of land for 15 years, producing industrial crops such as corn, grain, beets and such. In time I realized that there is a product typical of our area which was not properly marketed: the Lambrusco. Thus, when I met Enologist Umberto Bertolani, who has had a lot of experience producing wine, a new project was started creating DOC vineyards and planning a winery equipped with the latest winemaking equipment. Currently the first six hectares (around 15 acres) of vineyards have reached production, and in the next two years the other 5.5 hectares (around 13.5 acres) planted with vines will become productive as well.
The vineyards include the following varieties:
- 4 hectares (around 9.88 acres) of Lambrusco Salamino di Santacroce,
- 2.5 hectares (around 6.17 acres) of Lambrusco Maestri,
- 1.5 hectares (around 3.7 acres) of Lambrusco di Sorbara,
- 1.5 hectares (around 3.7 acres) of Malbo Gentile,
- 2 hectares (around 4.94 acres) of Ancellotta.
As for the winery,the blueprint has been submitted to the local administration and should be ready in time for the 2008 harvest. For the current vintage, we crushed the grapes at a winery with which the enologist has been consulting for many years.
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The Harvest |
WineCountry.IT: Was the choice to produce Lambrusco because of the location, or is there more to it?
Mauro Zini: The Lambrusco history is rooted far in the past of this region, and it certainly pre-dates the Romans, who called the variety Lambrusca. The Lambrusco is an unforgettable frothy wine whose name is part of the popular culture of the provinces of Modena and Reggio Emilia, and pairs better than any other wine the rich cuisine of the Emilia Romagna Region.
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At harvest time everyone wants to pitch in |
WineCountry.IT: Can you describe the typical characteristics of this grape variety?
Umberto Bertolani: There are various varieties of Lambruso vines, some of which present similar characteristics and origin, while others are fairly different. The main varieties of Lambrusco are:
- LAMBRUSCO DI SORBARA: This is the variety with the most ancient tradition. The grapes are sparse and the bunch is cone-shaped. Sometimes the grapes are small because of a plant anomaly which causes the bloom to abort.
- LAMBRUSCO SALAMINO DI SANTACROCE: This variety grows a fairly small, compact grape whose shape is reminiscent of a small salami, thus the name salamino, which in Italian means "small salami".
- LAMBRUSCO MAESTRI: This variety originated at Villa Maestri, in the province of Parma, and is characterized by a small bunch as well.
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At harvest time everyone wants to pitch in |
WineCountry.IT: What do you think of the rapporto Donati and the "emilian paradox"?
Umberto Bertolani: I'm sorry, but these are aspects outside of our professional expertise, we would rather let medical doctors deal with the matter.
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Lambrusco Grapes with abundant pruina covering the bunches |
WineCountry.IT: How come you decided to produce a Rosè version of your wine?
Mauro Zini: Because the rosè version is part of the Lambrusco winemaking tradition.
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Pressing the Grapes |
WineCountry.IT: Which food do you specifically suggest to pair with your current wines?
Mauro Zini: First of all, the three versions of Lambrusco produced by ZiniVini pair ideally with the typical recipes of the cuisine from Reggio Emilia, well known in Italy and abroad for their rich preparation, and which are a delight to the eyes and the palate. It is an opulent, sumptuous cuisine reminiscent of sensations which were lost long ago in other parts of Italy and the world. But at the same time the recipes are simple and home made. The Lambrusco, in its different varieties, pairs well with these dishes and enhances the taste, in a perfect union of flavors which characterize the cuisine from this province, with complete menus, from hors d'oeuvres to desserts.
Abroad and away from its home, a typical ideal menu to pair with a good Lambrusco may start with cold cut hors d'oeuvres, including salami of various kinds, prosciutto and bologna, without forgetting savory chunks of Parmigiano Reggiano cheese, considered the king of cheeses and rightly so. For the pasta dish, first of all, I suggest tortellini in brodo ristretto (Tortellini Pasta in Reduced Broth), but other types of stuffed pastas, or maccheroni "al pettine" (hand made egg pasta pinstriped with a special tool called pettine [comb]). As main course, the ideal choice is boiled meat of various types. First of all zampone and cotechino with stewed lentils or beans as a side dish. For dessert the choice ranges from a rustic bensone, which is excellent dipped in sweeter versions of Lambrusco, to the more refined amaretti from Modena, delicious and soft, made with a special mix of sweet and bitter almonds.
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The Vineyards |
WineCountry.IT: Do you have any advice for the US consumer, who is not familiar with friendly, easy, delicious and frothy wines such as the Lambrusco?
Umberto Bertolani: This 'nectar' appears to be one lucky product, having all the positive characteristics of wine, but none of the negative aspects. The wine is fresh, scented, tonic, evenly tannic, and extremely digestible because of the low alcohol content (10.5%-11.5% by Vol.). Pleasant and easy, this is a wine to be drunk without much ado. Is at its best when young and it does not require the ceremony commanded by more important wines. It is an intriguing wine and we suggest pairing it with exotic recipes, such as Chinese and Japanese cuisine.
In any case, an easy pairing is with the quintessential Italian fast food: pizza. With more elaborate pizzas, with multiple toppings, or white pizza with bacon and rucola, the Lambrusco enhances the flavor with its lively red froth, and at the same time cleanses the palate readying it for the next bite, or the next dish. Finally, the Lambrusco facilitates the digestion.
WineCountry.IT: Do you have an anecdote, or a story to tell us about Lambrusco, or the wine world in general?
Mauro Zini: Lambrusco is an original wine with particular characteristics, extraordinary and unique. Think about it, a naturally sparkling red!
Probably the characteristics of this wine represent the sum of environmental influences, from the soil, to the climate. In a strange way, the character of Lambrusco is reminiscent of the character of the Emilian people: a mix of not only cordiality and generosity, but also outspokenness, frankness.
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