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Lini 910 'Labrusca' Rosso
Grapes — Lambrusco (blend of estate varieties)
Region — Reggio Emilia, Emilia-Romagna, Italy
Tasting Notes — Deep purple with a creamy violet mousse. The nose bursts with ripe cherries, wild blueberry, and spiced plum, with a whisper of bay leaf and dried herbs underneath. On the palate it's tangy and energetic — dark berry flavors framed by snappy tannins and a juicy minerality that cuts right through. Dry, lively, and almost impossible to put down.
The Wine — A classic dry Lambrusco from the Lini family's estate vineyards in the Po Valley, planted on sandy soils with the maritime influence of the nearby Po River. Labrusca is the ancient Roman name for the Lambrusco grape family — one of the oldest cultivated vines in Italy, believed to have been grown by the Etruscans long before Rome existed.
Farming — Organically farmed estate fruit. The Lini family has long been committed to sustainable viticulture and were among the first in Emilia-Romagna to pursue formal sustainability certification.
Winemaking — A still Lambrusco is produced first, then moved to temperature-controlled tanks for a natural secondary fermentation, then aged on its lees until Fabio Lini determines it's ready. No rushing. No shortcuts. The result is a wine with far more complexity and character than any Lambrusco you might have written off in the past.
The Producer — Founded in 1910, Lini 910 is a fourth-generation family winery in the village of Correggio. While most Lambrusco producers chased the sweet, mass-market style that dominated the American market in the 1970s, the Lini family never flinched — making dry, traditional Lambrusco the way Emilians actually drink it. Today the winery is run by siblings Fabio, Anita, and Massimo Lini, carrying the family's century-old mission forward. The first Lambrusco ever named to Wine Spectator's Top 100.
Drink It With — Lasagna bolognese, tagliatelle with ragù, mortadella, aged Parmigiano Reggiano, BBQ ribs, or a backyard cookout where you want to look very knowledgeable.
Lini 910 'Labrusca' Rosso
Grapes — Lambrusco (blend of estate varieties)
Region — Reggio Emilia, Emilia-Romagna, Italy
Tasting Notes — Deep purple with a creamy violet mousse. The nose bursts with ripe cherries, wild blueberry, and spiced plum, with a whisper of bay leaf and dried herbs underneath. On the palate it's tangy and energetic — dark berry flavors framed by snappy tannins and a juicy minerality that cuts right through. Dry, lively, and almost impossible to put down.
The Wine — A classic dry Lambrusco from the Lini family's estate vineyards in the Po Valley, planted on sandy soils with the maritime influence of the nearby Po River. Labrusca is the ancient Roman name for the Lambrusco grape family — one of the oldest cultivated vines in Italy, believed to have been grown by the Etruscans long before Rome existed.
Farming — Organically farmed estate fruit. The Lini family has long been committed to sustainable viticulture and were among the first in Emilia-Romagna to pursue formal sustainability certification.
Winemaking — A still Lambrusco is produced first, then moved to temperature-controlled tanks for a natural secondary fermentation, then aged on its lees until Fabio Lini determines it's ready. No rushing. No shortcuts. The result is a wine with far more complexity and character than any Lambrusco you might have written off in the past.
The Producer — Founded in 1910, Lini 910 is a fourth-generation family winery in the village of Correggio. While most Lambrusco producers chased the sweet, mass-market style that dominated the American market in the 1970s, the Lini family never flinched — making dry, traditional Lambrusco the way Emilians actually drink it. Today the winery is run by siblings Fabio, Anita, and Massimo Lini, carrying the family's century-old mission forward. The first Lambrusco ever named to Wine Spectator's Top 100.
Drink It With — Lasagna bolognese, tagliatelle with ragù, mortadella, aged Parmigiano Reggiano, BBQ ribs, or a backyard cookout where you want to look very knowledgeable.