“In Italy’s Emilia-Romagna region, often called the ‘culinary capital of Italy,'” said Oregon-based Italian expert Bruce Bauer in an interview with Imbibe magazine late last year, “they know a thing or two about food and wine… This region is where the finest Lambrusco comes from and a place where they drink gallons of it.”
Bruce, Italian buyer for VINO in Portland, recommended the “rare” Lambrusco Bianco by Lini for the piece:
Since 1910, the Lini family has turned out first-rate Lambrusco from their vineyards in Corregio. Bauer recommends their rare and fabulously bright Lambrusco Bianco Lambrusca Lini 910, produced without contact with the skins during fermentation. Charlie Broder also serves Lini’s Lambrusco at Terzo (in Minneapolis), noting, “Lini 910 has been making clean and pretty Lambrusco that showcase the true potential of the Lambrusco region which has quite the bastardized reputation.”
“Forget Lambrusco and discover ‘the Lambrusco,'” writes Alberto Lupetti, Italy’s leading authority on Champagne, “because this was likely the original Lambrusco.”
Lini 2005 Lambrusco Metodo Classico
If you’re expecting a classic Lambrusco, the nose of this wine will surprise you from the get-go. But in a positive way: You’ll raise an eyebrow as you experience an “ah-ha” moment. The wine is fresh and vibrant, with vivacious floral notes and a hint of citrus when you first taste it. Next come spice and medicinal herbs, roots, underbrush, and then finally the fruit appears: Small wild berries, more dry than sweet. Only as the nose begins to open up do you get the darker and more vinous notes. But the wine remains elegant and fresh all the while, with a faint hint of toast and umami aromas. You can’t help but be reminded of Pinot Noir in this wine… On the palate, the wine is fresh and silky (Fabio Lini’s decision not to allow for malolactic fermentation to take place makes for a winner: Chapeau, Fabio Lini!). The wine pivots between rhubarb and chinotto as its vinous character begins to open up and the acidity and complexity begin to emerge. The finish is clean and cleansing, with just a touch of delicate minerality and citrus…
Alberto Lupetti is the editor of Grandi Champagne, now in its fourth edition, Italy’s authoritative guide to the wines of Champagne.
Above: The Gran Guardia Palace in downtown Verona were the Wine Spectator Top 100 Italian Wines are presented each year during the Opera Wine preview event at Vinitaly.
It seems like yesterday that the letter arrived: we are pleased to inform you…
We couldn’t have been more thrilled to learn that Lini had been included in the 2016 Opera Wine TOP 100 Wines selected by the editors of Wine Spectator.
And as if being one of Italy top 100 wines, along with some of the greatest wine-producing estates in the country, Sting’s winery Il Palagio was also included and he even performed at the awards ceremony!
Click here for a complete list of Wine Spectator TOP 100 wines for 2016.
Image by freakydesignz’ Flickr (Creative Commons).
We are thrilled share the video below, produced by Grape Collective, one of the leading wine blogs in the U.S.
The interview was conducted by Grape Collective founder and editor-in-chief, Christopher Barnes, one of our favorite American wine writers.
Over the course of their conversation, Christopher asks Alicia to talk about Lambrusco’s “complicated” nature and history.
“Lambrusco is a very simple wine that comes from a very complicated story,” she tells him. “Because in the past, it’s been destroyed, the name and the fame, because it’s been produced in a very quick way. You can produce, obtain a sparkling Lambrusco in three days, in a week, but our entry level products will stay in the big tank for at least three months. So between a week and three months, there is a world of difference.”
Click the video below for the complete interview or click here for the transcription.
ARTISANAL LAMBRUSCO WITH ALICIA LINI
At Lini910, a new generation evangelizes for a crisp, dry, quality style of the Italian fizz…
Lambrusco has been produced by many generations of winemakers, but each seems to find it in a different guise. A century ago, vintners studied and emulated the methods of Champagne. More recently, they blitzed shelves with a sweet, fizzy, simple red. Today, as the popularity and diversity of bubbly around the world surges, many Lambrusco houses are returning to an emphasis on brut styles, old-school vinification methods, terroir specificity or all of the above, making frizzante and spumante wines of complexity, distinction and tremendous value.
Among the leaders of this new wave of old-school producers in Emilia-Romagna is Lini Oreste & Figli, branded Lini910, for 1910, the year the Lini family founded its operation, making both wine and balsamic vinegar.
Click here to continue reading…