Winemaker Alberto Paltrinieri enjoying lunch with one of his delightful Lambruscos

The Paltrinieris enjoying lunch with one of their delightful Lambruscos

As a prelude to next week’s piece regarding the way in which Lambrusco has been variously loved, lambasted, and lauded over the decades, we present an interview with a gentleman I feel makes some of the most interesting Lambrusco out there: Alberto Paltrinieri of Cantina Paltrinieri, Emila Romagna, Italy.

Alberto’s grandfather Achille began producing Lambrusco in the very heart of Sorbara way back in 1926, a tradition that Alberto proudly carries on until this day, utilising “ancient wisdom and the newest technologies”.

My first encounter with Alberto’s terrific sparkling wines was my first luncheon in Bologna, a few days before the 2012 Enologica symposium. At an excellent little restaurant, alongside the delicious local salumi and pasta, I had the chance to taste the Paltrinieri Radice Lambrusco di Modena, and I was instantly smitten. As Alberto and his lovely wife were sat directly across the table from me I had the opportunity to ask him the story behind his family’s wines. Let’s just say that much of the aforementioned Lambrusco was consumed and a vinous friendship was quickly cemented.

Days later, at the closing of Enologica, I managed to track Alberto down and steal him away from his exhibition stand for a few glasses of his Radice and a lengthy Lambrusco-fuelled chat about what makes his wines so damn good.

So if you ever wanted a primer in Lambrusco, give this a watch and then keep a look out for next week’s “Learning To Love Lambrusco” piece.

At the present moment Alberto’s wines are not available over here in Canada… but they really should be.

Are there any adventurous wine agents out there who would take a chance on some seriously good Lambrusco?

If so, pop me an email:



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7oh5YyB7P0oBUxn26uHhBEv8V9LGkTmR5QbpU3g6sjIEdinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he was rather taken by Alberto’s Lambrusco di Sorbaras… and that’s a major understatement.