It’s not every day that one of the leading wine writers in Italy names one of your wines “the best” of the year in one of Italy’s top wine guides.
So you can imagine how thrilled we were to learn that Daniele Cernilli, who has been writing about Italian wine for more than 30 years, called our “In Correggio” Metodo Classico Rosso “the best Lambrusco of the year” and gave it a whopping score of 95 out of 100 points.
It was only natural that we would post the news on our social media.
But we couldn’t believe our eyes yesterday when Daniele — aka Doctor Wine — posted the following note on our Facebook:
“It’s not only the best Lambrusco of the year, it’s one of the best ever.”
We are truly humbled by his words.
The “In Correggio” Lambrusco Rosso Metodo Classico is made using the “traditional method” of sparkling wine production (otherwise known as the Champagne method).
100 percent Salamino grapes are first made into a base wine. A second fermentation is then provoked and the wine is sealed and stored at a 45° angle in racks like the one above in the photo (in our wine cellar). There the wine then ages “on its lees” (the lees are yeast cells that become solids after fermentation is complete). Every week, we gently turn the bottles by hand (yes, exclusively by hand) until the aging process is complete. When the wine is ready, it is disgorged of its sediment and bottled.
Most Lambrusco producers make their wines in large pressurized vats, no turning of the bottle required. We make our Labrusca line like that as well. But for this 100 percent Lambrusco Salamino, we take extra special care to make sure that it’s one of the greatest expressions of Emilian viticulture. We believe that this meticulous and time-consuming process is what makes the wine stand out.
It’s so nice to know that someone like Daniele Cernilli noticed!
Thank you, Daniele! You are a scholar and a gentleman!
We were thrilled to learn that Daniele Cernilli (above), one of the world’s preeminent Italian wine writers, has named our 2006 Lambrusco In Correggio Rosso “the best Lambrusco of the year” in his forthcoming Doctor Wine Guide to the wines of Italy.
He awarded the wine a whopping 95 points!
We couldn’t be more pleased.
Many of you will remember Daniele as one of the founding editors of the Gambero Rosso guide.
In recent years, he’s devoted his time to his own project, Doctor Wine, a bi-lingual online tasting note portal where he and his editors also profile leading Italian wineries and wines (the site has a ton of great English-language content, btw).
Thank you, Daniele, and thank you, Doctor Wine!
The new guide will be presented next month in Milan at a gala event. Lini will be there… with bells on!
We just had to share the above photo, snapped recently at the popular Roman restaurant Baccano, not far from the Trevi Fountain.
The “Mediterranean bistro” hot spot is currently featuring Lini wines — nearly our entire line of wines!
It’s an example of how much Italians — even outside of Emilia — seem to enjoy our Lambrusco.
We couldn’t be more thrilled to be featured in such a chic dining destination.
Baccano (pronounced bahk-KAHN-oh) means “hullabaloo” in Italian. Could there be a better place for our wines?
When in Rome… drink Lini Lambrusco!
Via delle Muratte 23
+39 06 6994 1166
Over the years, many top wine publications have published glowing reviews and high scores for Lini Lambrusco.
As part of our mission here at the Lini Lambrusco USA blog, we are creating an archive of all of the English-language accolades for our wines.
Back in 2015, the prestigious masthead Decanter awarded our Lambrusco Scuro a whopping 90 points.
Here are their editors’ tasting notes:
Lini NV Lambrusco In Correggio Lambrusco Scuro
This once unfashionable red fizz is making a comeback. Your preconceptions may be that it’s a sweet, simple wine, but this is a dry, complex style packed with black cherries and red currants. Refreshing on the palate with vibrant crunchy black fruit acidity, it will go well with rich Italian food.
As the Italian food and wine renaissance continues to sweep the world, no corner of the earth is immune to its temptations!
Ever since Eataly opened on the west side of Los Angeles in late 2017, it’s become the epicenter of the Italian food and wine scene in the City of Angels, where there already was a very strong Italian gastronomic presence.
This weekend, the store — actually, it’s more like a campus of Italian food and wine — will be hosting a Prosciutto festival, a day-long event featuring the “King of Hams,” including tastings and pairings.
Click here for Prosciutto Fest, Saturday, August 25 info.
The great 19th-century Italian poet Giosuè Carducci posited that “God conceived Lambrusco to wash down the Prosciutto.” There was a reason for that: Lambrusco is the canonical pairing for the famous salt-cured pork thigh.
Once your done with your tastings in the Eataly food shop and court, pop over to its wine shop, Il Vino, where you’ll find a wide selection of Lini Lambrusco — the perfect pairing for one of Italy’s greatest foods.
Buon appetito! E buon prosciutto!
This week, the editors of Saveur featured this spritz recipe, “Punch House Spritz,” which includes Lambrusco — “preferably Lini 910 Lambrusco Rosato” — as one of its ingredients.
The recipe was developed by leading wine and spirits writers Talia Baiocchi and Leslie Pariseau, authors of the landmark book on the history of the spritz and its current renaissance, Spritz: Italy’s Most Iconic Aperitivo Cocktail (Ten Speed 2016).