Earlier this year, Ian D’Agata, the world’s leading English-language Italian-focused ampelographer and one of the top tasters working in the field (a senior editor at Antonio Galloni’s Vinous), tasted and scored Lini wines, giving them 91 points across the board. Here are his scores and notes.
Lini NV Lambrusco Labrusca Rosso
Bright ruby with a strong mousse of small bubbles. Fragrant aromas of blueberries and strawberry are similar to the flavors. Zingy acidity provides lift and clarity on the long bright finish. A blend of 85% Lambrusco Salamino and 15% Lambrusco Ancellotta made with secondary fermentation in autoclave for three months.
Lini NV Lambrusco Scuro
Deep ruby. Very fruity forward nose of red berries, black cherry and tar. Then hints of licorice and underbrush mingle with the dark cherry and berry flavors. Finishes long with zingy acidity and a creamy touch. A blend of 85% Lambrusco Salamino and 15% Ancellotta that spends six months on the lees. Made with the Charmat Martinotti method (in autoclave).
Lini 2004 Lambrusco Metodo Classico
Deep red with a strong mousse. Overtly fruity nose of red cherry, red berries and aromatic herbs. Then juicy and fresh, with a building austerity in the middle and zingy acidity nicely framing the red berry and herbal flavors.