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.

“Lambrusco’s Comeback, and Why It’s Brushing Shoulders with Rosé”
Jenn Rice
Vogue

In Emilia-Romagna, one of Italy’s most prized gastronomic treasures, Lambrusco is to Italians as coffee is to Americans. The frothy, refreshing, bubbly red can be spotted at every restaurant table, most likely accompanied by something mouthwatering of the Prosciutto di Parma or Culatello di Zibello nature.

Click here to continue reading…

ARTISANAL LAMBRUSCO WITH ALICIA LINI
Ben O’Donnell
Wine Spectator

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.

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For more than 10 years, Lini Lambrusco has been one of the most popular Lambruscos available in New York.

In early 2018, Alicia Lini (above, the fourth generation of Lini Lambrusco) expanded her family’s presence across the U.S. when she began working with new importers in Texas and California.

For more information on where to find Lini wines throughout North America, please contact us via email here.

The Lini Lambrusco (USA) blog is devoted to all things Lini, from the history of the winery and Oreste Lini’s approach to winemaking to Alicia’s travels and tastings in New York, Texas, California and beyond.

Please stay tuned…