What type of fermentation is used in traditional Lambrusco production?

In traditional Lambrusco production, secondary fermentation plays a crucial role, especially in the process of creating the desired carbonation in the wine. This is typically done using the méthode champenoise, where the wine undergoes a second fermentation in the bottle after the initial fermentation. During this phase, additional sugars and yeast are added, leading to the production of carbon dioxide, which dissolves into the wine, creating its characteristic sparkling quality. This step is essential for achieving the balance of sweetness and acidity that Lambrusco is known for, making secondary fermentation a key aspect of its production process.

Primary fermentation, on the other hand, is the initial fermentation where the sugars from the grapes are converted into alcohol. While this step is foundational to all winemaking, it is the secondary fermentation that specifically contributes to the sparkling nature of Lambrusco.

Natural fermentation refers to fermentation that occurs without added yeasts, relying solely on ambient yeast, and while it may occur at the primary stage, it does not specifically define the method used for the sparkling style Lambrusco.

Malolactic fermentation, often used in red and white wines to soften acidity, does not typically apply to Lambrusco in the same manner, as the focus is on