Lambruscam, Rochester Bestiary, c.1230

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

The first wines were produced with wild grapes, those that nowadays we define as “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 findings of seeds, showing these wild grapes were known also to the Etruscans and to ligures Gauls.

Transcription

Translation

Lambruscam vitis est. agrestis. sic dicta; quod in viarum et terrarum extremitatibus et labris nascitur. Vel labrusca est inculte vinee fructus. Et signifi- cat mistice amaritudinem vitiorum;

Lambrusca is a vine, so called; which is born in the ends and lips of roads and lands. Or the fruit of the uncultivated vineyard. And it mystically signifies the bitterness of vices;