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
91 points

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
91 points

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
91 points

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.

Above: Last year, Lini wines and Alicia Lini were featured in the pages of Vogue.

From Wine Spectator to the Boston Globe, from Food & Wine magazine to Decanter, Lini wines have appeared in nearly every one of the world’s major wine publications.

We’ve collected them, including English-language translations of Italian reviews, in this thread.

And you can also download a “highlights reel” here (PDF). It includes the Wine Spectator Top 100 Italian Wines list where Lini became the first-ever Lambrusco to make the cut.

It’s a great tool for wine shops and wine retailers as we head in to the final stretch of the holiday season.

Happy Holidays, everyone! Happy Lambrusco!

Here are some tweets from some of our favorite American wine writers…

Please follow us on Twitter @Lini910. We’ll follow back!

We were thrilled to learn that leading Italian wine writer Daniele Cernilli (aka Doctor Wine) and his editors have named Lini’s 2006 In Correggio Rosso Millesimato a “best monovarietal wine” in its category (Lambrusco), giving it a whopping 95 points.

Earlier this year, Cernilli wrote that the wine is “not only the best Lambrusco of the year, it’s one of the best ever.”

(He and his editors awarded it “best Labmrusco” in their 2019 guide to the wines of Italy, which was published this month.)

Here’s what Food & Wine magazine executive wine editor Ray Isle had to say about Lini Lambrusco when he first tasted them back in 2007 (“Not Your Grandmother’s Lambrusco”):

These are fresh, vibrant sparkling wines, ideal for summer drinking, and not overwhelmingly expensive, either.

Lini Lambrusco Blanco: White Lambrusco is actually quite common in Emilia-Romagna, though it’s virtually unknown here. Made without any skin contact, this has a scent of red apples and white grapes, and a racy zestiness that makes it an ideal aperitif wine.

Lini Lambrusco Rosé: Crisp strawberry aromas, and bright strawberry-cherry… This is made from the Sorbara grape variety, whose light skin naturally supplies the pale red color.

Lini Lambrusco Rosso: The brisk bubbles in this scour your tongue in an entirely appealing way, while the fresh, crushed-berry fruit and mild hint of earthiness give a hint as to how good this would be paired with a plate of grilled lamb chops.

Runner’s World magazine isn’t exactly the kind of publication where you would expect to find a recommendation for Lambrusco. Or for any wine for that matter.

But a few years ago, Lini Lambrusco fan Joe Campanale — renowned American sommelier and restaurateur — published this piece for the masthead, “The Perfect Wine for Runners’ Favorite Foods: New York sommelier and marathoner Joe Campanale offers tips for pairing wines with various meals and desserts.”

His favorite runners’ food pairing for Lambrusco? Burgers.

“If you’re at a barbecue,” he wrote, “you want a wine that is cold yet pairs well with meat. Lini 910 Lambrusco Rosso is a terrific value.”

Who knew that runners were such big burger lovers?

A veteran runner of marathons and owner of some of New York’s leading Italian restaurants and wine destinations, Joe interviewed Alicia for a 2015 episode of “In the Drink,” the popular wine show on Heritage Radio Netowrk.

“We sip a Lini 910 Lambrusco Rosso Emilia 2011,” wrote one of our favorite American wine writers Ellen Bhang a few years ago for the Boston Globe, “offered by the glass, paired with a platter of prosciutto, olives, and cheeses. The frothy, chilled red cuts through the richness of the nibbles, leaving us craving more. Tonight, that’s all of the inspiration we need.”

And here’s what she had to say about the Labrusca Rosso, one of her top wines for the piece: “A lovely, rich style with fine froth and deep color to match. Soil and saline aromas lead to a palate of black cherry and food-friendly acidity.”