Lambrusca di Alessandria is an ancient grape variety, predominantly cultivated in Piedmont, particularly in the provinces of Alessandria and Asti, unlike other varieties of Lambrusco, which are more common between Lombardy and Emilia-Romagna. Like other Lambrusco varieties, Lambrusca di Alessandria also derives from wild vitis vinifera vines, present throughout ancient Italy. The Latins called “Labrusca vitis” a whole series of wild grape varieties that produced small, tart berries and were generally not used for winemaking. However, Lambrusca di Alessandria, along with Lambrusco a foglia frastagliata and Lambrusco Oliva, differs from the more common Lambrusco varieties cultivated in Lombardy or Emilia-Romagna. Although less known than other Italian varieties, Lambrusca di Alessandria presents interesting characteristics from both an agronomic and oenological perspective.
Cultivation Characteristics
Lambrusca di Alessandria adapts well to a temperate climate, typical of the Piedmontese hills. It prefers hot summers and mild winters. It thrives in clay and limestone soils, which offer good drainage and a rich mineral reserve. This type of soil contributes to the development of the aromatic complexity and structure of the wine.
The Lambrusca di Alessandria plant has vigorous growth and requires careful canopy management to ensure good sun exposure and proper ripening of the clusters. Regular pruning is essential to control vigor and promote quality production. Green pruning (defoliation and cluster thinning) helps improve the quality of the fruits. The yield can vary, but it is generally kept low to ensure a higher concentration of aromas and flavors in the clusters.
Production Characteristics
Harvesting is generally done by hand, between late September and early October, when the clusters have reached full ripeness. Vinification can vary, but it often involves fermentation in steel tanks to preserve freshness and fruity aromas. Some producers may choose wood aging to add complexity.
Wine Characteristics
The wines obtained from Lambrusca di Alessandria are generally intense ruby red in color. They present a rich aromatic profile, with notes of red fruits like cherry, strawberry, and raspberry. Depending on the winemaking techniques, spicy and floral notes may also emerge. On the palate, these wines are usually fresh, with good acidity that balances the tannic structure. The texture can vary from soft to slightly tannic, depending on the aging process. Lambrusca di Alessandria wines pair well with Piedmontese cuisine dishes, such as agnolotti, braised meats, and aged cheeses.
