In the provinces of Reggio Emilia and Modena, Lambrusco vineyards extend from the slopes of the hills to the line of the Po river. All four of the existing Lambrusco Denominazioni di Origine Controllata are found in that zone.
While the three Modena area Lambruscos are linked to precise cultivars, any of the principal subvarieties can be used in making Reggiano. It is produced from Lambrusco Marani, Lambrusco Salamino, Lambrusco Montericco and Lambrusco Maestri. In addition, the recent Reggiano DOC discipline allows the production of a Bianco Spumante made from Lambrusco grapes that are separated from the stalks immediately before pressing and the must obtained is vinified off the skins.
Despite the fact that Lambrusco is now widely distributed, there are still many prejudices about the wine. Matters are not made easier by the widespread conviction that there is only one Lambrusco when, in reality, there are many, each different from the other.
Although its origins are extremely ancient, Lambrusco was never well known or appreciated outside its production area until it achieved a remarkable commercial success in the United States in the seventies and eighties.