Lambrusco is a dirty word in the eyes of many a wine connoisseur because of it’s huge popularity as a cheap and cheerful quaff, especially in the 70s and 80s, but real dry Lambrusco is cooler than ever. The first Chalmers Lambrusco was made in 2012. We make it from Lambrusco Maestri – one of the 14 different lambrusco varieties used in Emilia-Romagna. Real lambrusco is a dry, aperitif style with perfume and fruit as well as meatiness, tannic grip and mouthwatering acidity, try a glass with antipasti land with cured meat. Also pais perfectly on the Christmas table with roast pork or classic festive glazed ham.