There are two hypotheses on the origin of the name Lambrusco: the first says that the name derives from “labrum” (field margin) and “ruscum” (wild plant): the "la-brusca" vine that grows on the margins of fallow fields. The second attributes the origin of the name to the fusion between the words “labo” (take) and “ruscus” (that stings the palate). For this reason, today the word "Brusco" in the wine-making indicates the typical characteristic of young wines, linked to a limited acidity and tannins and a lively and pleasant taste. Lambrusco is produced primarily in Emilia-Romagna, in the provinces of Modena and Reggio-Emilia, and secondly in the province of Parma and in the province of Mantua. Lambrusco can be sparkling or a spumante wine (and, in this case, can be dry, semi-sweet, sweet). Both the sparkling version and the spumante version can be also rosé. There are four types of Lambrusco DOC: Lambrusco red Salamino Santa Croce dry or sweet; Lambrusco di Sorbara red or rosé, dry or sweet; Lambrusco Reggiano, rosé and sweet or red and dry Lambrusco Grasparossa Castelvetro dry or sweet. Production area: Emilia-Romagna Name: Lambrusco DOC and IGT 5 best wineries (best scores by Wine Advocate): Umberto Cavicchioli, Cantina di Sorbara, Vezzelli, Fiorini Colour: from ruby red to ruby red Bouquet: peculiar, fuity, floral Taste: sweet, fresh Accompainments: pork meat, lamb meat, parmesan such as Parmigiano-Reggiano and Grana Padano