Lambrusco went from being viewed as a commercial, red, sweet, and fizzy drink to what it truly is: an artisanal bubbly creation that can be sweet or dry and even white or rosé! Over the past 20 years or so, boutique wine shops like mine, In Vino Veritas, and restaurants focusing on quality, sought out and promoted the better Lambrusco wines. Customers immediately embraced it.

Lambrusco is a red grape variety that is made “frizzante” — meaning slightly sparkling or fizzy — by going through the Martinotti-Charmat method, which enacts a second fermentation in a tank, as opposed to the traditional method or Méthode Champenoise, done only in the region of Champagne, which has its secondary fermentation take place in the bottle itself.