The wine

The Lambrusco Emiliano is considered as the wine most loved by Italians, as it allows the most imaginative combinations of taste and brings a sparkling flavor rich in history on our tables. The Lambrusco term derives from the Latin language, where the word Labrum meant margin, while Ruscum indicated a plant with spontaneous growth. The diffusion in nature of these screws dates back to the prehistoric age, with some finds of silvestth screw seeds in different Po Valley areas and in Palafictial settlements of Brescia, Mantuan, Modenese and Parma.

The first domestication of the wild vines was the work of the Paleoliguri peoples, but it was then the Etruscans who introduced several elements of crop specialization of the vines such as pruning, the plow and the vomere. These technical ideas offered Roman colonizers the opportunity to undertake the indigenous cultivation of Labrusca vine, from which they could obtain a light wine perfect for the convivial moments of the time.
And Lambrusco is sparkling, lively and convivial like Emilia.
The origin of the vineyards located between the average plain and the low hill of the provinces of Reggio Emilia create this Emilian nectar
The vines are mainly, 85% Lambrusco Marani, Lambrusco Salamino, Lambrusco Maestri
15% Ancellotta
Tasting notes:
Color: bright bright red
Perfume: fresh, fruity of cherry, pleasant and persistent
Taste: dry, soft and harmonious.
What every Lambrusco united is combined is the lively foam, the aromatic and fruity aroma, the pleasant taste and the low alcoholic gradation.
Perfect portrait of an ancient wine, which combines beautifully with consumer habits and contemporary lifestyles. The Lambrusco Riuniti is ""modeled"" in the Reggio area: its grapes is composed of plus Lambruschi and in it the environment and the choice of the varietal become an expression of the territory.
The content of residual grape sugar in the wine after processing, expressed in grams per liter (g/l), connotes the Lambruschi in a particular way.
With an acidity on average higher than the other wines and, a high sugar residue, the Lambruschi offer a peculiar taste in which the acid sensation has been attenuated and the exalted aromatic component.

Combinations and service

The Lambrusco is a sparkling and eclectic red wine, which can be savored at any time of the day. Thanks to its contained alcoholic gradation, which can vary from 7.5 ° to 12 °, and its fresh and light flavor this Emilian wine presents itself as a versatile drink to be enjoyed in combination with any type of meal and on any occasion.

Lambrusco and first courses
A dry Lambrusco is best enjoyed if combined with fresh Emilian pasta dishes such as tagliatelle, tortelloni, agnolotti, cappelletti and lasagna, rigorously seasoned with delicious sauces with ragù, pesto or porcini mushrooms. Emilian cuisine provides that this wine can also accompany risotto and pasta in broth.

Lambrusco and second courses
As tradition wants, a sparkling and decisive Lambrusco gets better with red meat dishes. Vitello fillet, horse and beef stracotti, cotechino and zampone, but there is no shortage of combinations with roasts of white meat and mixed boiled meat. For those who love to experiment, with Lambrusco you can also eat fish dishes, mainly of fresh or raw water with salads and vegetables.

Lambrusco and dessert
The major sugary residues and the particularly fruity flavor of a lovable or sweet Lambrusco are ideal for combination with tarts, cakes, or spoon desserts. Have you ever tried to savor a glass of Lambrusco with strawberries or with a beloved tart?

Lambrusco and aperitif
Tigelle and Emilian fried fried dumplings, flanked by a cutting board of cured meats and cheeses and a glass of Lambrusco rosato dry represent a typical combination in Emilian cuisine. From Mortadella to the raw of Parma, from the Cotto di Modena to the Piacenza cup, passing from the best spreadable cheeses and from Parmesan flakes: the perfect aperitif is served. Cheers!

The cellar

The story of cellars gathered from 1950 to today .....

1950 is not only a year.

This is the moment when we looked in the eyes and decided to leave. It is when we understood that cooperating it was better than working alone. It is the start of the transformation that led our cellars in a few decades to become an economic reality of primary importance at an international level. It is the beginning of our adventure that brought Lambrusco to the world.
It is in 1950 that we became cellars gathered.
Starting from 1950 Cantine Riuniti has gradually expanded its social base by increasingly involving the committed producers of the cultivation of the native grapes of the areas with a high winery of the Reggio Province. Research of quality and collaboration, a strategy that has brought cellars gathered to establish itself first on the Italian market and then in international markets, especially overseas, which became a witness of the great Italian and Emilian wine tradition.
In a bottle of meeting there is all the passion for the land of origin, there is respect for the environment and support of the work of every single our winemaker. Because they meet means doing things well, together.