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Forbes
27-06-2025
- Entertainment
- Forbes
Italy's Lambrusco Wines Deserve More Respect Than The Sweet Fizzy Stuff Of The Past
REGGIO EMILIA, ITALY - MARCH 24: Lambrusco, a dry red wine originating from the Italian province of ... More Emilia-Romagna, is served with Prosciutto di Parma, Culatello, salami and Parmesan cheese at Antica Salumeria Giorgio Pancaldi, a delicatessen which traces its history back to the 15th century, on March 24, 2017 in Reggio Emilia, Italy. The region, which encompasses the Po River valley, is considered the breadbasket of Italy. With its slightly effervescent full body and high acidity Lambrusco is well suited to balance the rich foods of the region. (Photo by) If the name Lambrusco means anything to most Americans it is probably because at some point they tried and even enjoyed Riunite, a pink, fizzy, sweet alternative to Kool-Aid for adults with the tag line, 'Reunite on ice, that's nice!' (I'm surprised they didn't Italianize it with 'atsa nice!) A jug of it still sells for $14. Back in the 1970s it was a wine crafted to compete with other sweet wines like Portugal's Mateus and Spanish sangria, loved precisely because they were sweet and could be splashed over ice. MASSA FINALESE, MODENA, ITALY - 2017/09/05: A volunteer harvests Lambrusco grapes. This year Italy's ... More annual wine harvest started earlier due to to record-hitting hot summer. (Photo by Nicolò Campo/LightRocket via Getty Images) Unfortunately Riunite's popularity was so great that wine lovers assumed all Lambruscos were of the same kind. Yet in Emilia-Romagna, where Lambrusco is made, that is far from the truth. In fact, the authoritative Native Wine Grapes of Italy by Ian d'Agata devotes eight double-column pages to the wine, writing, 'The Lambrusco family of grapes and wines could do with better public relations, as their image is tarnished in most fine wine drinking circles; fairly enough too, as these varieties are behind a collection of not very distinguished wines.' He also quotes Italian chef Lidia Bastianich as saying, 'Lambruscos have been misrepresented by industrial versions that have the soda pop flavors they think Americans might want.' Traditional Italian Dish - Bollito Misto is a mix of boiled meat consisting of variuos tougher cuts ... More of beef and veal, gently simmered for 3 hours in a vegetable broth. Very popular in Piedmont, Lombardy and Emilia-Romagna, served with mostarda, garlic and parsil based salsa verde and local chutney. Horizontal Composition. I myself felt that way, too, until I traveled through Emila-Romagna and ate at its fine restaurants in Bologna, Parma, Modena and others where I found splendid examples of dry Lambrusco––with a slight fizz––that went with rich dishes like lasagne verde, tagliatelle ala bolognese and bollito ROMAGNA REGION, ITALY-MAY 2008: Founded in 1900 The Caseificio Sociale Castellazzo ... More Co-Operative in the Emilia Romagna region of Italy specializes in making the world famous Parmigiano-Reggiano cheese. 19 partner farmers supply milk from Fresian and Antica Razza Reggiano cows who are fed a strict diet to ensure a high quality yield. It requires 16 litres of milk to make 1kg of seasoned Parmigiano-Reggiano cheese, and milk supplied by the farmers allows the consortium cheese makers to produce 12,000 wheels of cheese each year. Picture shows master cheese maker, Cristian Pederzoli, in the temperature controlled warehouse of Caseificio Sociale Castellazzo Co-Operative, where 25,000 wheels of the cheese are stored. (Photo by) There are at least eight varieties of Lambrusco grapes (not to be confused with Vitis labrusca of North America), of which the best known, oldest and most abundant is Lambrusco di Sorbara. Many of the best come from vineyards around Modena. The finer examples have a taste of strawberry and an aroma of violets. They tend to be fairly light wines and the acid cuts through the richness of foods. They are also very pleasant as an apéritif with Emilia-Romagna products like Prosciutto di Parma and Parmigiano-Reggiano. Vecchia Modena by Cleto Chiari Most Lambruscos are still produced by communal farmers, but there are some well-established and young artisanal newcomers who have continually improved the wines. Among the finer producers are Cavicchioli, Paltrinieri, Venturini Baldini, Terrevive and, possibly the best known and exported to the U.S., Cleto Chiarli, which was founded only in 2003 (though the parent winery goes back to 1860) by fourth generation family scions Mauro and Anselmo Chiarli. Located on 300 acres in Grasparossa (whose name is also one of the Lambrusco varieties), they produce 90,000 bottles in different styles crafted by winemaker Filippo Mattioli, using the Charmat method to give the wine its frizzantebubbles and clarity. The wines are very refreshing. All have a DOC appellation. Its best known Lambrusco is Vecchia Modena Premium Brut ($18) dates back to 1882 and its introduction in 1900 to the World Expo in Paris in 1900, re-introduced in 2002, made from 100% Lambrusco di Sorbara grown in alluvial loam soil. Aged for two months, it is a lovely rose color, with a light 11% alcohol, and ideal with roast veal, grilled chicken and cheeses. Fondatore is meant to resemble a 19th century trattoria wine. Lambrusco del Fondatore ($21) evokes the quaffable style poured at the family's 19th century trattoria, made in the ancestral method by which the wine is bottled half-fermented and allowed to finish fermentation in the bottle, which traps the carbon dioxide that creates the fizz. It is now made from 100% Lambrusco di Sorbara grapes and, interestingly, not disgorged or filtered, so that the natural sediment remains in the bottle. It spends two months on the lees under cold fermentation. The wine gives you a true sense of that ancient style and goes well with simple, hearty pastas and stews. Its alcohol is 11.5%.Centenario is an organic wine made in association with the Cantina Sociale di Settecani from the ... More Castelvetro area, 'Organic' Lambrusco di Modena ($16). As of 2016 , with other growing partners within the Cantina Sociale di Settecani from the Castelvetro area, Cleto Chiarli worked with Grasparossa grapes with integrated pest control systems from soils composed of loam, alluvial sediment and gravel and vines nine years old. The grapes were macerated for four to five days using the must from gravity pressing, then treated to cold clarification and stabilization, with no second fermentation, spending one month in bottle to emerge at 11% alcohol.'Centenario' Lambrusco di Modena Amabile ($15). The term 'amabile' means lovable in Italian, and refers to a wine slightly sweeter abbocato. It is made from the thick-skinned Lambrusco di Grasparossa, whose high acid keeps the wine balanced and avoids its being cloyingly sweet from its 48 grams/liter residual sugar. Aged only one to two weeks, it's a simple Lambrusco but a good example of what a semi-dry (or semi-sweet) style should be like. Terrific match with pizza.
Yahoo
05-06-2025
- Business
- Yahoo
Riunite Reinforces Category Leadership with 360-Degree Marketing Campaign for National Lambrusco Day this June
Capitalizing on the Growth of the Spritz and Low-ABV Preferences, Riunite Expands Its Reach Across a New Generation of Drinkers NEW YORK, June 5, 2025 /PRNewswire/ -- Riunite, the historic Italian wine brand and global leader in Lambrusco, announces a series of local tasting events across the U.S. in celebration of National Lambrusco Day on June 21, 2025. These events are part of a broader, nationwide campaign designed to honor the occasion and reintroduce Lambrusco to today's wine drinker, while maintaining Riunite's position as the global leader in the category. "We're thrilled to bring people together over the standout pairing of Riunite Lambrusco and pizza" says Elena Lottici, Export Manager at Cantine Riunite. "With these activations, Riunite is cementing its role as the driving force behind National Lambrusco Day—making it a key moment for both the brand and the broader Lambrusco category. And what better way to celebrate National Lambrusco Day, honor Riunite's legacy, and showcase the lively, food-friendly character of the wine." Italy's largest wine group—and currently the #1 selling Italian red value brand under $11 in the U.S.— is once again winning over a new generation of consumers by combining nostalgic appeal with a fresh, modern twist. After nearly three decades as one of the top 10 imported wines in the U.S., the brand is experiencing renewed momentum through a nationwide marketing campaign focused on the experience/occasion of pizza / pairing to introduce the brand and the larger Lambrusco category in an approachable and accessible way. With an AI-powered pizza contest that has become a standout element of its efforts to engage a new generation of consumers, already attracting over 12,000 participants across the country, with winners set to receive a year's supply of pizza. To reinforce its strong position in the category and celebrate National Lambrusco Day, Riunite has invested in a refreshed digital presence, including a new website, along with social media, influencer partnerships, strategic communications, and paid media initiatives. Additionally, events in partnership with Liquid Productions will be held in cities across the country, including NYC, Milwaukee, Nashville, Chicago, Dallas, and Tampa Bay. Event Schedule: Milwaukee - June 8, 4-6 PM at Fixture Pizza Nashville - June 14, 2-5 PM at Coco's Italian Market Chicago - June 19, 6-8 PM at Barraco's Dallas - June 22, 11:30 AM-2 PM at Giro Trattoria & Pizza Tampa Bay - June 14, 12-3 PM at Lueken's Liquors All events are open to the public and 21+. Availability may vary by location. With a naturally low alcohol content (6–8% ABV across the portfolio), Riunite is perfectly aligned with today's consumer preferences. Building on Lambrusco's market dominance and the growing popularity of spritz cocktails—now a top 3 trending cocktail and among the top 2 most consumed in the U.S., according to the latest report by Ground Signal—Riunite recently introduced the Lambrusco Spritz: a refreshing blend of Lambrusco, sparkling wine, and a splash of lemon, served over ice and garnished with a vibrant lemon wheel. This modern twist reflects the brand's playful, easy-drinking spirit. And when paired with a slice of pizza? It's the ultimate expression of laid-back Italian indulgence. To learn more about the contest or start your entry, visit: Post your favorite pizza and tag @Riunite for a chance to be featured on our social media and unlock special discounts—don't forget to use our campaign hashtags (#RiuniteOnIce #Riunite #RiuniteLambrusco #PizzaGiveaway #RiunitePizzaGiveaway)! About Riunite Riunite, established in 1950, is an Italian wine brand rooted in collaboration and excellence. Originating from a coalition of 9 co-op wineries in the Province of Reggio Emilia, Riunite has grown into a global leader in grape and wine production. With over 1,450 families of winegrowers, 8 cooperative winemaking centers, and 4,600 hectares of vineyards, Riunite processes 89,000 tons of grapes annually. Committed to sustainability and quality, Riunites portfolio represents a diverse range of varieties, including its renowned Lambrusco. Produced without added sugars, Riunities wines offer an approachable character and natural sweetness. In every bottle, Riunite invites you to savor the essence of Italian craftsmanship. To learn more about Riunite, visit: Media Contacts: Juliana Colangelo, Sonkin, ssonkin@ View original content to download multimedia: SOURCE Riunite
Yahoo
05-06-2025
- Business
- Yahoo
Riunite Reinforces Category Leadership with 360-Degree Marketing Campaign for National Lambrusco Day this June
Capitalizing on the Growth of the Spritz and Low-ABV Preferences, Riunite Expands Its Reach Across a New Generation of Drinkers NEW YORK, June 5, 2025 /PRNewswire/ -- Riunite, the historic Italian wine brand and global leader in Lambrusco, announces a series of local tasting events across the U.S. in celebration of National Lambrusco Day on June 21, 2025. These events are part of a broader, nationwide campaign designed to honor the occasion and reintroduce Lambrusco to today's wine drinker, while maintaining Riunite's position as the global leader in the category. "We're thrilled to bring people together over the standout pairing of Riunite Lambrusco and pizza" says Elena Lottici, Export Manager at Cantine Riunite. "With these activations, Riunite is cementing its role as the driving force behind National Lambrusco Day—making it a key moment for both the brand and the broader Lambrusco category. And what better way to celebrate National Lambrusco Day, honor Riunite's legacy, and showcase the lively, food-friendly character of the wine." Italy's largest wine group—and currently the #1 selling Italian red value brand under $11 in the U.S.— is once again winning over a new generation of consumers by combining nostalgic appeal with a fresh, modern twist. After nearly three decades as one of the top 10 imported wines in the U.S., the brand is experiencing renewed momentum through a nationwide marketing campaign focused on the experience/occasion of pizza / pairing to introduce the brand and the larger Lambrusco category in an approachable and accessible way. With an AI-powered pizza contest that has become a standout element of its efforts to engage a new generation of consumers, already attracting over 12,000 participants across the country, with winners set to receive a year's supply of pizza. To reinforce its strong position in the category and celebrate National Lambrusco Day, Riunite has invested in a refreshed digital presence, including a new website, along with social media, influencer partnerships, strategic communications, and paid media initiatives. Additionally, events in partnership with Liquid Productions will be held in cities across the country, including NYC, Milwaukee, Nashville, Chicago, Dallas, and Tampa Bay. Event Schedule: Milwaukee - June 8, 4-6 PM at Fixture Pizza Nashville - June 14, 2-5 PM at Coco's Italian Market Chicago - June 19, 6-8 PM at Barraco's Dallas - June 22, 11:30 AM-2 PM at Giro Trattoria & Pizza Tampa Bay - June 14, 12-3 PM at Lueken's Liquors All events are open to the public and 21+. Availability may vary by location. With a naturally low alcohol content (6–8% ABV across the portfolio), Riunite is perfectly aligned with today's consumer preferences. Building on Lambrusco's market dominance and the growing popularity of spritz cocktails—now a top 3 trending cocktail and among the top 2 most consumed in the U.S., according to the latest report by Ground Signal—Riunite recently introduced the Lambrusco Spritz: a refreshing blend of Lambrusco, sparkling wine, and a splash of lemon, served over ice and garnished with a vibrant lemon wheel. This modern twist reflects the brand's playful, easy-drinking spirit. And when paired with a slice of pizza? It's the ultimate expression of laid-back Italian indulgence. To learn more about the contest or start your entry, visit: Post your favorite pizza and tag @Riunite for a chance to be featured on our social media and unlock special discounts—don't forget to use our campaign hashtags (#RiuniteOnIce #Riunite #RiuniteLambrusco #PizzaGiveaway #RiunitePizzaGiveaway)! About Riunite Riunite, established in 1950, is an Italian wine brand rooted in collaboration and excellence. Originating from a coalition of 9 co-op wineries in the Province of Reggio Emilia, Riunite has grown into a global leader in grape and wine production. With over 1,450 families of winegrowers, 8 cooperative winemaking centers, and 4,600 hectares of vineyards, Riunite processes 89,000 tons of grapes annually. Committed to sustainability and quality, Riunites portfolio represents a diverse range of varieties, including its renowned Lambrusco. Produced without added sugars, Riunities wines offer an approachable character and natural sweetness. In every bottle, Riunite invites you to savor the essence of Italian craftsmanship. To learn more about Riunite, visit: Media Contacts: Juliana Colangelo, Sonkin, ssonkin@ View original content to download multimedia: SOURCE Riunite Error while retrieving data Sign in to access your portfolio Error while retrieving data Error while retrieving data Error while retrieving data Error while retrieving data
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Travel + Leisure
10-05-2025
- Entertainment
- Travel + Leisure
This Sparkling Wine Is Having a Surprising Comeback—so I Went to Italy to See How It's Made
In the hilltop village of Castelvetro di Modena, they were dancing in the streets. It was mid-September, and the revelers were there for the town's annual Sagra dell'Uva, or Grape Festival. All over the northern Italian region of Emilia-Romagna, winemakers were picking, pressing, and fermenting the latest vintage of Lambrusco, a predominantly red sparkling wine that has been produced there for centuries. In Castelvetro that night, the lines for the bars snaked through the throng of dancers in the main square. A DJ blasted tunes from the steps of the village hall as the light from a giant disco ball strafed the crowd. I had come to Italy to meet a group of winemakers who are changing Lambrusco's international reputation. Outside of Italy, the idea that this wine deserves celebration may come as a surprise. In the late 1960s, Riunite, a wine cooperative, began exporting a dark-red, powerfully sweet version of the drink. Lambrusco became synonymous with that sickly tipple—which bore no resemblance to the refreshingly dry and crisp Lambrusco guzzled by Italians. From Left: The lobby at Relais Roncolo 1888; a glass of Lambrusco at Opera02. Relais Roncolo 1888; Amanda VillaRosa But the world is waking up to the real thing. Lambrusco now appears on restaurant and wine-bar menus from London to Los Angeles, and it has some big-name evangelists. Cameron Diaz's wine brand, Avaline, includes a Lambrusco produced in Emilia-Romagna. My self-driving trip around the region was organized by Travel + Leisure A-List member Matteo Della Grazia of Fuoritinerario–Discover Your Italy. It began at Opera02, a wine and vinegar producer a couple of miles from Castelvetro. Spread across 42 acres of rolling hills dotted with farmhouses, the estate has an eight-room B&B at its center, housed in a converted barn. The minute I entered I was hit by the powerful aroma of fermenting grapes—not from wine, but from hundreds of barrels of DOP-certified balsamic vinegar, which were maturing in a glass-walled loft next to the lobby. I met the owner, Mattia Montanari, on the terrace overlooking his fields. He specializes in a grape called Grasparossa, one of 13 cultivated Lambrusco varieties. Its name means 'red stalk,' and below us waves of crimson were washing through the vines as they darkened into their fall colors. From Left: Lambrusco grapes at Cantina Paltrinieri; Roncolo 1888's cypress-lined driveway. Cantina Paltrinieri; Relais Roncolo 1888 Montanari, who grew up in Castelvetro, does not come from a family of winemakers (his parents were in real estate). He was driven into the business by his love of Lambrusco and his frustration at the scorn it received abroad. 'I felt bad,' he said. 'I knew the real Lambrusco, and I wanted to show it off.' He started his vineyard in 2002 with 10 acres, all organically cultivated, and over the years added to it bit by bit. He opened the hotel about a decade ago to draw more tourists and showcase his wines. He now produces 70,000 bottles a year—about 75 percent of which are sold to the U.S. Part of Lambrusco's appeal, he said, is its versatility. Most often used for sparkling dark reds, it also comes in white and rosé, and can be bone-dry or fruit-forward and aromatic. 'You can have a whole meal with just Lambrusco,' he said. As we chatted he opened a bottle and poured us a couple of glasses. The color was deep and dark—the kind of shade I associate with heavy reds. But this was fresh and effervescent, with soft bubbles, silky tannins, and subtle notes of cherry and blueberry. It was light enough to work as an aperitif, but its cleansing acidity would work equally well with meat. In other words, it was frighteningly easy to drink. Next, I drove 40 minutes north, into the flatlands of the Po Valley, where I met Cecilia Paltrinieri, a fourth-generation winemaker in her mid 20s. Her family's vineyard, Cantina Paltrinieri, was started by her great-grandfather, who made wine for fun. He also built the elegant red-brick buildings clustered around the warehouse where the wine is made today. After a tour of the vineyard—including the towering steel vats where the recent harvest was beginning to ferment—we sat down in the tasting room. The bar at Relais Roncolo 1888's Limonaia restaurant. I asked Paltrinieri to explain Lambrusco's growing popularity. 'We are seeing a big trend for easy wines, and a turn away from rich, complex wines,' she said. 'That's why so many people have been drinking pale rosé.' She brought out a bottle of Radice, one of her rosé Lambruscos. Made from a grape called Lambrusco di Sorbara, which grows in the plains between the Secchia and Panaro rivers, it is tartly acidic and carries hints of orange and rhubarb. Because it is bottle-fermented with natural yeast, it also has that earthy funk beloved by fans of natural wine. With its steel cap and slightly cloudy complexion, it would fit right in at any wine bar in Brooklyn. As the global appeal of Lambrusco has grown, more of Emilia-Romagna's winemakers have turned their vineyards into fashionable destinations. One afternoon I stopped at Cantina Ventiventi, opened in 2018 by Vittorio Razzaboni and his three sons, Riccardo, Andrea, and Tommaso. The Razzabonis are luring visitors with cool, contemporary architecture: the vineyard's main building is a Modernist glass box surrounded by geometric, Japanese-inspired pools and a waterfall, where you can enjoy a crisp glass of Lambrusco in one of the bubble chairs that dot the patio. Inside, the event space (and occasional restaurant) is overlooked by a giant red teddy bear. I was on my way to Relais Roncolo 1888 , a vineyard hotel at the opposite end of the design spectrum. It's part of the 320-acre Tenuta di Roncolo estate, in the foothills of the Apennine Mountains, which dates back to the 15th century. In 2015 it was bought by Julia Prestia, a Viennese ex-financier, and her Sicilian husband, Giuseppe. The couple set about renovating the estate's 19th-century villa and outbuildings, turning them into a sumptuous hotel that mixes original touches like frescoed ceilings with mid-century Italian furniture. My room, tricked out in shades of mushroom, opened onto a hallway covered in its original wallpaper, depicting a sea battle complete with roiling water, boats full of pugnacious sailors, and, in the background, a dusky landscape of ancient ruins. The afternoon I arrived, I walked down the long, cypress-lined driveway to the winery to meet Prestia and the vineyard's experience manager, Vittorio Baghi. As we headed inside, we passed a covered courtyard where several members of Prestia's team were feeding freshly picked grapes into a juicing machine. The estate's previous owners began to make wine there back in the 1970s, and by the 80s the flagship bottle was a rich red Lambrusco called Rubino del Cerro. It is still made today, along with a dizzying assortment of other varieties, including elegant whites with the biscuity fizz of champagne. Prestia has taken an entrepreneurial approach to finding a new audience for her wines. At one point she opened a bottle of the sparkling Lambrusco that she says is her way of 'piggybacking on the rosé trend.' She hopes that it can be a gateway into the world of Lambrusco for those who've never tried it before. 'That's what is so fun about it,' she said. 'It's not one thing. It's such a wide spectrum.' For the next hour, Baghi brought out bottle after bottle until there were about a dozen arrayed on the table, each a subtly different expression. When we finished our tasting, Prestia offered to give me a lift back up the hill to the hotel. But my head was as cloudy as the bottle-fermented Lambrusco I'd just drunk. I needed the walk. A version of this story first appeared in the June 2025 issue of Travel + Leisure under the headline 'Italian Revival .'
