Giacobazzi Lambrusco Dell Emili – Emilia’s Sweet Sparkling Gem

Updated → September 2025

Giacobazzi Lambrusco Dell Emili is a semi-sparkling red wine from Italy’s Emilia-Romagna region, celebrated for its fresh, fruity sweetness and gentle effervescence. This approachable wine carries a rich heritage dating back centuries. In this guide, discover its origins, flavor profile, how it compares to similar wines, serving tips, and creative ways to enjoy this Italian classic.

Table of Contents

• Introduction
• Product Deep Dives
  • Giacobazzi Lambrusco Dell Emili
  • Fragolino Rosso Wild Berries (Bottega)
  • Moscato d’Asti (Scanavino)
  • Brachetto d’Acqui (Scanavino)
  • Moscato “Petalo” (Bottega)
• The Evolution of Lambrusco: From Ancient Roots to Modern Revival
• The Impact of Terroir on Giacobazzi Lambrusco Dell Emili
• Crafting Process & Tradition
• Serving and Storage Tips
• Crafting Cocktails with Giacobazzi Lambrusco
• Conclusion & Local Recommendation
• Frequently Asked Questions

Introduction

Giacobazzi Lambrusco Dell Emili is a semi-sparkling (frizzante) red wine crafted by the renowned Giacobazzi family in Italy’s Emilia-Romagna region. It embodies the essence of traditional Lambrusco wines that have captivated enthusiasts for generations. This wine offers a delightful medley of fresh berry flavors and subtle floral notes that dance on the palate, all wrapped in a gentle fizz. With its approachable sweetness and light body, the Giacobazzi Lambrusco showcases the unique terroir of Emilia-Romagna and the winemaking heritage of the Giacobazzi winery.

Lambrusco wines gained popularity for being fun, refreshing, and versatile. Once known as rustic table wines, they have experienced a revival as quality Italian sparklers. Giacobazzi Lambrusco Dell Emili is a prime example of this modern Lambrusco renaissance – balancing contemporary tastes (fruity sweetness and lower alcohol) with a respect for tradition. In the following sections, we’ll dive deeper into what makes this wine special, how it compares to other sweet Italian wines, and how best to enjoy it.

Product Deep Dives

To appreciate Giacobazzi Lambrusco Dell Emili fully, it helps to compare it with a few other popular sweet or semi-sweet Italian wines. Below, we explore the characteristics of Giacobazzi Lambrusco and four comparable wines, highlighting what sets each apart.

Giacobazzi Lambrusco Dell Emili

Giacobazzi Lambrusco Dell Emili is a semi-sparkling (frizzante) red wine from Emilia-Romagna, Italy. It typically has a modest alcohol content around 8% ABV, reflecting its semi-sweet style. In the glass, it shows a vibrant ruby-red hue with a fine light fizz. On the nose, expect fresh aromas of ripe strawberry, black cherry, and violets. The palate is refreshingly fruity with a gentle sweetness and subtle floral undertones, balanced by mild acidity. This Lambrusco is medium-bodied with a smooth, airy finish. The wine’s label usually provides key details such as the producer (Giacobazzi), the wine’s appellation (Lambrusco dell’Emilia IGT), alcohol content, and lot number or bottling date, emphasizing authenticity.

Serving & Pairing: Giacobazzi Lambrusco is best served well-chilled. Its semi-sweet, gently sparkling character makes it a delightful aperitif and a great match for a variety of foods. It pairs exceptionally well with salty or savory fare – for example, a plate of cured meats (prosciutto, salami) and aged cheeses, where its sweetness and fizz cut through the saltiness. It’s also a surprisingly good companion to hearty vegetables like roasted squash and sweet potatoes, complementing their natural sweetness. With its light sparkle, this wine is a crowd-pleaser for casual gatherings, Sunday brunch, or even alongside spicy barbecue dishes (the sweetness can tame heat). In essence, Giacobazzi Lambrusco Dell Emili is an ideal choice for those seeking a fun, slightly sweet red with a fine, playful effervescence.

Fragolino Rosso Wild Berries (Bottega)

Fragolino Rosso Wild Berries is another beloved Italian sweet wine, produced by the Bottega winery (established in 1977 in Northern Italy). This wine is a deep rosé/pale ruby red color and is known for its pronounced wild strawberry aroma – in fact, “Fragolino” comes from “fragola,” the Italian word for strawberry. It usually has a higher alcohol content (around 11–12% ABV) compared to Lambrusco. Fragolino Rosso delivers a fresh, sweet, and lively taste, almost like a bowl of strawberries in liquid form. The bottle label often highlights its natural wild berry flavor and notes the presence of sulfites (as required for allergen info).

Serving & Pairing: Fragolino is typically non-sparkling (or only lightly frizzante) and is prized as a dessert wine. Serve it chilled as well. Its candy-like berry sweetness shines when paired with desserts: think chocolate-covered strawberries, berry tarts, or simple cakes. Unlike Giacobazzi Lambrusco Dell Emili, Bottega Fragolino is sweeter and lacks the signature fizz of Lambrusco. This makes it less of a palate cleanser with meals, but perfect for those who love a straightforward sweet, fruity wine experience on its own or with dessert.

Moscato d’Asti (Scanavino)

Moscato d’Asti is a famous lightly sparkling wine from Piedmont, Italy, and Scanavino is a producer known for delivering a quality example of this style. This wine is a bright straw-yellow color with golden reflections. It’s delicately frizzante and famously low in alcohol (around 5.5% ABV), due to its partial fermentation which leaves natural sweetness in the wine. On the nose, Moscato d’Asti bursts with aromas of fresh peaches, apricots, and orange blossom. The taste is sweet and gently fizzy, with flavors of ripe stone fruits and honey, finishing with a light floral and grape essence. Scanavino’s bottle labels include detailed notes and often a lot number and bottling date, underscoring the artisan care in production.

Serving & Pairing: Serve Moscato d’Asti well-chilled in a wine flute or regular glass. It is an excellent aperitif and also a classic pairing for not-too-sweet desserts (like fruit tarts or biscotti). Additionally, Moscato d’Asti can pair nicely with savory items that have a sweet element—such as a salad with fruits or a spicy Asian dish, since the sweetness helps cool the spice. Compared to Giacobazzi Lambrusco Dell Emili, Moscato d’Asti is lighter in body and alcohol, with more perfumed aromatics. It’s ideal for those who prefer an elegant, low-alcohol wine that’s bubbly and sweet but not heavy.

Brachetto d’Acqui (Scanavino)

Brachetto d’Acqui is a sweet red sparkling wine from Piedmont, Italy, and Scanavino also produces this delightful wine. In the glass, Brachetto d’Acqui shows a deep ruby-red color with a fine, persistent perlage (a stream of tiny bubbles). It usually carries about 6–7% ABV, similar to Lambrusco in strength. The aromatic profile is enchanting: expect intensely sweet scents of fresh raspberries, strawberries, roses, and a hint of candy-like cherry. On the palate, Brachetto is sweet and fruity, with just enough mild tannin and fizz to keep it from being cloying. The label will often emphasize its DOCG status (guaranteeing it hails from the Acqui Terme region) and provide the bottling information.

Serving & Pairing: Brachetto d’Acqui is best enjoyed chilled, in a flute or regular wine glass. It excels as a festive aperitif and pairs wonderfully with an array of appetizers and light snacks. The wine’s sweetness and red-fruit profile make it a natural match for chocolate desserts (like chocolate mousse or brownies) and fruit-based desserts. Unlike Giacobazzi Lambrusco Dell Emili, which has a gentle sparkle and a balance of sweet and crisp, Brachetto d’Acqui is often a touch sweeter and more intensely perfumed. It doesn’t have the same “semi-sparkling” subtlety—its bubbles and sweetness are more pronounced, making it a decadent treat for those who appreciate a velvety sweet red.

Moscato “Petalo” (Bottega)

Bottega’s “Moscato Petalo – Il Vino dell’Amore” (often just called Moscato Petalo) is a unique take on sweet Moscato wine. It is made from Moscato grapes grown in the Euganean Hills (Colli Euganei) in Veneto, Italy. This wine is usually around 5% ABV and is often categorized as a spumante (fully sparkling) Moscato. It pours a pale straw yellow with a delicate, persistent bead of bubbles. True to its name “Petalo” (petal), it offers a complex bouquet of floral scents—roses and orange blossom—alongside ripe pear, peach, and a touch of sage or herb. The flavor is sweet, lightly effervescent, and aromatic, with a clean, refreshing finish despite the sweetness.

Serving & Pairing: Serve Moscato Petalo well-chilled. This wine pairs beautifully with celebration cakes (think wedding cake or vanilla cupcakes), creamy desserts, and even with pungent cheeses like Gorgonzola as a contrast. In comparison to Giacobazzi Lambrusco Dell Emili, Moscato Petalo has a lower alcohol content and a more persistent, fine carbonation (since it’s a fully sparkling wine). It does not have the red wine tannins or slight earthiness that Lambrusco can have; instead, it’s all about delicate sweetness and floral, intricate flavors. For those who prefer a light-colored wine with a fragrant profile, Moscato Petalo is an excellent choice that provides a different kind of sweet wine experience.

The Evolution of Lambrusco: From Ancient Roots to Modern Revival

Lambrusco as a wine has a rich history dating back to ancient times. The grapes of the Lambrusco family were cultivated in the Emilia region of Italy since the days of the Etruscans and Romans. Historically, Lambrusco was valued for its productivity and vibrant character. Roman naturalists like Pliny the Elder even noted the grape’s ability to yield plentifully – a small plot could produce an abundance of wine, making Lambrusco a staple for everyday drinking in its homeland. Back then, it was a still (non-sparkling) red wine known for its fruity, refreshing qualities, enjoyed in local taverns and with rustic fare.

Over the centuries, Lambrusco evolved significantly. By the 17th and 18th centuries, the practice of bottling wine in sturdy glass bottles with cork closures allowed for some natural fizz to be preserved – turning Lambrusco into an pleasantly frizzante beverage when conditions were right. In the mid-20th century, the introduction of the Charmat method (also known as the Martinotti method, a technique for secondary fermentation in pressurized tanks) revolutionized Lambrusco production. Wineries in Emilia-Romagna, including the Giacobazzi family, embraced modern winemaking techniques to refine quality while keeping Lambrusco’s fun, fruity spirit. As a result, Lambrusco’s reputation transformed from a humble, sometimes overly sweet export of the 1970s and ’80s to a more polished product in recent decades.

Today, enthusiasts appreciate Giacobazzi Lambrusco Dell Emili and other quality Lambruscos for their ability to straddle old and new. They deliver a nod to tradition with native grape varieties and food-friendly charm, while appealing to modern tastes with cleaner winemaking (proper filtering, controlled fermentation) that results in consistent bubbles and balanced sweetness. In short, Lambrusco has come full circle: from ancient roots and local tables to a modern revival as a globally enjoyed sparkling wine. The Giacobazzi winery, with its dedication to both tradition and innovation, has been part of this uplifting story, helping elevate Lambrusco’s status on the world stage.

The Impact of Terroir on Giacobazzi Lambrusco Dell Emili

The Emilia-Romagna region’s terroir plays a pivotal role in shaping the character of Giacobazzi Lambrusco Dell Emili. Emilia-Romagna is known for its fertile plains and gently rolling hills. The soils in the Lambrusco-producing areas are often rich in clay and limestone. These soil types contribute to a distinct mineral backbone and brightness in the wines. For Lambrusco grapes, clay soil helps retain moisture and nutrients, which is beneficial in the warm summers, and the limestone adds a subtle complexity (sometimes perceived as a slight earthy or chalky note in the wine’s finish).

The climate in Emilia is another critical factor: it’s generally warm and temperate, with hot summers and cold winters, moderated by its location in the Po Valley. During the growing season, warm days ensure grapes develop ripe fruity flavors, while cooler nights help preserve acidity. This diurnal temperature variation is key to Lambrusco’s balance – sweetness with refreshing acidity. The Giacobazzi family, like many Emilia winemakers, takes advantage of these conditions. They implement sustainable farming practices (such as careful canopy management for sun exposure and organic soil enhancements) to let the terroir speak through the grapes while maintaining the health of the land.

The result is a Lambrusco that is very much a product of its place. You can taste Emilia-Romagna’s sun and soil in each sip of Giacobazzi Lambrusco. The wine’s vibrant acidity, ripe berry flavors, and hint of earthiness are all hallmarks of a well-crafted Lambrusco from this region. By understanding the influence of terroir, wine lovers can better appreciate why Giacobazzi Lambrusco Dell Emili tastes the way it does – it’s a delicious expression of Emilia-Romagna’s land and climate, guided by skilled hands in the vineyard.

Crafting Process & Tradition

The making of Giacobazzi Lambrusco Dell Emili beautifully blends time-honored winemaking traditions with modern techniques. It all begins in the vineyard: the Giacobazzi Lambrusco is typically composed of a blend dominated by Lambrusco Grasparossa grapes (about 80–85%) complemented by a small portion of Malbo Gentile (around 15%). Lambrusco Grasparossa brings deep color, firm tannins, and rich berry flavors, while Malbo Gentile (an indigenous red grape) adds softness and aromatic complexity. The grapes are harvested at optimal ripeness, often by hand, to ensure careful selection of healthy bunches.

Once in the winery, the grapes undergo a gentle crushing and pressing. Fermentation for Lambrusco dell’Emilia takes place in stainless steel tanks under controlled temperatures. This preserves the fresh fruit characteristics and floral notes that define the wine. To achieve the signature light sparkle, the Charmat method is employed: after the first fermentation (which turns grape juice into a still wine), a second fermentation is induced in sealed pressurized tanks by adding yeast and sugar. This second fermentation, which might last a couple of weeks at cool temperatures, traps CO₂ in the wine, creating natural bubbles. By doing this in tanks (rather than individual bottles, as in traditional Champagne method), the winemakers ensure the process is efficient and the wine retains its bright, fruity profile.

Quality control is essential at every stage. The Giacobazzi winery carries forward traditions (the family has been making wine for generations) such as allowing the wine to rest on its lees (yeast sediment) briefly for added texture, but also uses modern laboratory testing to check sugar and acid levels. The finished Lambrusco is typically bottled young to capture its freshness. Bottling is done with care: most Lambruscos, including Giacobazzi’s, are sealed with a sturdy cork and wire cage (like a small Champagne cork) to contain the gentle pressure of the fizz. Each bottle is stamped with a lot number and sometimes a “best by” date to encourage enjoying the wine while it’s youthful and vibrant (usually within a couple of years of bottling).

Throughout the crafting process, the balance between tradition and innovation is evident. The use of native grape varieties and adherence to regional styles honors tradition, while temperature control, stainless steel fermentation, and modern hygiene ensure consistency and quality. This synergy results in Giacobazzi Lambrusco Dell Emili having a reliable excellence in every vintage – a true testament to the Giacobazzi family’s winemaking heritage and skill.

Serving and Storage Tips

Proper serving and storage of a wine can significantly enhance your experience, and Giacobazzi Lambrusco Dell Emili is no exception. Here are some tips to get the most out of each bottle:

• Serving Temperature: Chill the Lambrusco to about 8–10°C (46–50°F) before serving. This temperature range keeps the wine refreshing and highlights its fruity aromas. An overly warm Lambrusco might taste flabby or too sweet, while too cold can mute its flavors.
• Glassware: You can serve Lambrusco in a regular white wine glass or even a flute. A wider glass will allow more of the aroma to surface (great for sensing those berry and floral notes), whereas a flute will concentrate the bubbles and keep them lively. Either works, so it’s personal preference.
• Storing an Unopened Bottle: Keep unopened bottles in a cool, dark place. A wine rack in a cellar or a closet away from heat sources is ideal. The temperature should be relatively consistent, ideally around 10–15°C (50–59°F). Because Lambrusco is meant to be enjoyed young, there’s no need for prolonged aging – it’s best consumed within a year or two of release for peak freshness.
• After Opening: Lambrusco will start to lose its fizz after opening, so it’s best to finish the bottle the same day for full effervescence. If you must store an opened bottle, re-cork it tightly (or use a wine stopper made for sparkling wines) and keep it in the refrigerator. Try to consume it within 1–2 days. It may not be as bubbly by the second day, but will still be pleasant and safe to drink.
• Handling Pressure: Remember that even though Lambrusco’s pressure is gentler than Champagne, the bottle is under pressure. Always point the cork away from people when opening and untwist the wire cage carefully. Ease the cork out slowly to prevent a sudden pop.

By following these tips, you’ll ensure that each glass of Giacobazzi Lambrusco Dell Emili is as enjoyable as possible. This wine is all about being easygoing and delightful, so a little attention to serving conditions will make your experience that much better.

Crafting Cocktails with Giacobazzi Lambrusco

Beyond sipping it straight, Giacobazzi Lambrusco Dell Emili offers a fun twist as an ingredient in cocktails. Its effervescent nature, striking ruby color, and sweet fruit notes make it an exciting mixer for creative drinks. Here are a couple of ideas to get you started:

1. Lambrusco Spritz: Take a refreshing spin on the classic Aperol Spritz by using Lambrusco. In a large wine glass filled with ice, add 2 ounces of Aperol and 3 ounces of chilled Giacobazzi Lambrusco. Top with a splash of club soda. Garnish with an orange slice or a fresh strawberry.

2. Lambrusco Sangria: In a pitcher, combine a bottle of Lambrusco with 1/4 cup of brandy, 2 tablespoons of sugar (to taste), and a mix of fruit slices (oranges, lemons, strawberries, peaches). Refrigerate for an hour, then top with club soda before serving.

3. Dessert Float: Pour a half-glass of Giacobazzi Lambrusco Dell Emili over a scoop of vanilla ice cream for a creamy, fizzy treat.

Conclusion & Local Recommendation

In summary, Giacobazzi Lambrusco Dell Emili is a charming representation of what Emilia-Romagna has to offer: a sweet, sparkling red wine that’s steeped in tradition yet perfect for today’s wine drinker. From its ancient origins and unique terroir to the modern winemaking techniques that give it consistency and finesse, this Lambrusco encapsulates a whole world of winemaking heritage in each cheerful sip.

Local Availability: You can find Giacobazzi Lambrusco Dell Emili at Seneca Wine & Liquor in New Hartford, NY. Visit or call for assistance with pairings, gifts, and more.