Lucci Lambrusco Reggiano DOC Secco Dry Sparkling Red Wine

Lucci Lambrusco Reggiano Secco DOC is a vibrant and expressive dry sparkling red wine from the heart of Emilia-Romagna, Italy. Crafted with a deep respect for tradition and terroir, this wine offers a deliciously crisp and food-friendly style of Lambrusco that’s making a well-deserved comeback.

Effervescent, dry, and fruit-forward, Lucci is perfect for aperitivo hour or pairing with hearty dishes.

Key Features

• Type: Dry Sparkling Red Wine

• Style: Secco (Dry)

• Region: Reggio Emilia, Italy (DOC)

• Grape Varietals: Lambrusco Salamino & Lambrusco Marani

• ABV: Approx. 11%

• Bottle Size: 750mL

• Designation: Denominazione di Origine Controllata (DOC)

• Production Method: Charmat method (tank fermented for freshness)

Tasting Notes

• Appearance: Deep ruby red with a lively mousse

• Nose: Red cherries, violets, crushed blackberry, and hints of wild herbs

• Palate: Bone dry with juicy red fruit, crisp acidity, and a gentle sparkle

• Finish: Refreshing and pleasantly tannic with subtle earthy tones

Product Details

• Serving Temp: 50–55°F (chilled but not ice-cold)

• Vegan-Friendly: Yes

• Sweetness Level: Secco (Dry)

• Style: Modern take on traditional Lambrusco

• Winemaking Notes: Low intervention, stainless steel fermentation to preserve fruit and vibrancy

Perfect Serve / Pairings

• Serve With:

  • Charcuterie & salumi

  • Prosciutto e melone

  • Margherita pizza or sausage-topped flatbreads

  • Pasta with Bolognese or wild mushroom ragu

  • Fried chicken or pork schnitzel

• Entertaining Use: Aperitivo hour, pizza nights, outdoor gatherings

• Glassware: Use a tulip glass to concentrate aromas

FAQs

Q: Is this Lambrusco sweet or dry?
A: This is a Secco, meaning dry—crisp and not sugary.

Q: Is this similar to the Lambrusco from the ‘70s?
A: Not at all. Lucci Lambrusco is crafted in a modern, dry style that’s focused on balance and structure rather than sweetness.

Q: Do I need to chill it?
A: Yes. It’s best served lightly chilled—about 50–55°F.

Q: What makes it sparkle?
A: It’s fermented using the Charmat method, a technique also used in Prosecco, to maintain bright, fresh bubbles.