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 Modena or Reggio Emilia has ever served a 4-9.5% alc. bottle of Lambrusco.
Honestly, you shouldn’t either, though these super sweet industrial Lambruscos happen to be the most popular Lambrusco versions outside of Emilia and Mantova. 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.) or an artisanal Lambrusco Rifermentazione Ancestrale.