The Lambrusco Montericco grape variety is one of the many varieties of Lambrusco cultivated in Emilia-Romagna, and like the others, it probably derives from wild vitis vinifera vines that grew abundantly and spontaneously in the Appennine hills and were called “Labrusca vitis” by the Latins. These grapes were also called “uzeline” or “oseline” because, growing spontaneously at the edge of the woods, they were raided by birds that were fond of them. The name Montericco comes from the namesake locality in the Reggio municipality of Albinea. In Montericco, the microclimate is particularly temperate compared to the surrounding hills, and here the grape variety produces late-ripening grapes with good acidity. Compared to other Lambrusco varieties, Lambrusco Montericco stands out because it is more delicate, in terms of both aromas and taste, as well as its less intense color, tending towards rosé.

This variety of Lambrusco is not widely cultivated and is used for the production of Lambrusco Reggiano DOC. The Lambrusco Montericco grape variety has the following varietal characteristics: the leaf is medium or medium-small, pentagonal, quinquelobate; the cluster is medium-large, pyramid-shaped, usually with a wing, loose or not too compact. The berry is medium, spheroidal or slightly elliptical, with a not too thick and consistent skin, very pruinose, of bluish-violet color. The Lambrusco Montericco grape variety has good vigor, a late-ripening period, and abundant and regular production. Lambrusco Montericco produces wines of intense ruby red color, with good acidity, not very full-bodied or alcoholic, low in tannins, fresh, and delicate.