The important word on the label is “secco” which describes an authentic Lambrusco (quality may vary) that may be bone- or off-dry. This type of Lambrusco is (still) almost exclusively consumed in the area of production (Emilia) as it goes great with pizza, pasta, salumi, meat (bbq, burgers, etc).

Lambrusco may be labeled ‘dolce’ (very sweet), ‘amabile’ (sweet), ‘semisecco’ (off-dry), or ‘secco’ (bone-dry to off-dry). Almost all ‘dolce’ and ‘amabile’ versions are destined for export.

If you can’t find any ‘style/sweetness’ descriptions on a Lambrusco label, rest assured, it most likely will be extremely sweet (…and an industrial version).

‘Grasparossa’ is the name of one of 13 (maybe 17 – see: http://www.lambruscoday.org/facts-or-fiction.html) different Lambrusco grape varieties. (Most Lambruscos are made from 6: Salamino, Sorbara, Grasparossa, Maestri, Marani, and Montericco.)

Wishing you lots of fun exploring other ‘secco & red’ lambruscos!

PS: Lambrusco secco is on its way to become very popular. Your terrific blog is helping to put it on the map and tables.