Lambrusco is both the name of a wine from Italy, as well as a family of grape varieties used in the production of this wine. Though genetically connected each variety brings something a bit different to a wine, hence why they are almost always blends. The most traditional Lambrusco wines complete their fermentation in bottle, whereby the CO2 generated as a by-product is trapped in the bottle. Though slightly spritzy these are not aperitif wines, designed to be had with the food famous in the Emilia region.

One of the only vineyards in Victoria where Lambrusco varieties are planted is the Chalmers Merbein vineyard, which also functions as a nursery. Fortunately, I was able to secure some Lambrusco Maestri and could not have been happier with the quality. After de-stemming and pressing the wine was fermented in stainless steel. As it approached completion it was bottled so the remaining CO2 could be dissolved in the wine to produce the bubbles.

There are many ways to make a wine sparkling, but the most traditional and historic is performed when a wine finishes ferment in bottle. In Italy this is referred to as Metodo Ancestrale, or Ancestral Method. In the ancestral sense we inherit DNA and potential behavioural patterns from our ancestors, which is where I got the idea for the name of this wine, Inherited Trait. This traditional approach is also one that is passed down from one generation to another.

NB: This sparkling wine has not been disgorged of the sediment in the bottle, which is not only harmless but full of flavour and texture. It does mean the wine might froth a bit, so it is strongly advised that you store the bottle upright and very cold before opening.