Lambruscam

Lambruscam can be simply defined as the origin of the wine we know today as "Lambrusco". It is believed that the origin of the name Lambrusco is derived from the Latin terms “labrum” (edge) and “ruscum” (spontaneous plant): Romans adopted the term “lambrusca” in order to point at the spontaneous growing of this vine in the perimeters of fields.

The first wines of the history were produced with wild grapes, those that nowadays we define “no trained” vines. Romans drank the ancestor of Lambrusco even in the sparkling version, through a re-fermentation in amphora: after they filled it and well corked, they put the amphora underground or immersed in cold water, so in this way they could keep the lower temperature of the wine. In order to make it sparkling, they put it in a thermic condition with the higher temperature and after some days it was ready to be drunk.

The vine of Lambrusco found an excellent fitness especially in the area of Modena, as it is confirmed by following findings of other seeds, which proved that these wild grapes were known also to the Etruscans and to ligures Gauls.