Lambrusco is sweet, frivolous and commercial, right? Think again. This is a real Lambrusco. Lini 1910 does things a little differently – they make it properly. Their Labrusca (the old name for Lambrusco) is made up of 85% Lambrusco Salamino 15% Ancellotta using the ‘metodo Martinotti’ or the Charmat method, kept under pressure for three to four months. The result is a black and red-fruited, fresh yet earthy sparkling red.