“The history of Lambrusco goes back a very long way and includes the allure of the earliest testimonials penned by the poets and writers of the Classical Age (Virgil, Cato and Varro) who in their works refer to a “Labrusca vitis”, i.e. a wild vine variety that produced fruits with a bitter taste that commonly grew around the edges of the fields.”
- http://www.lambrusco.net/english/home.htm

"It is also more expensive and more difficult to find [true Lambrusco] outside the region, and especially outside Italy; sweetened Lambrusco was, from the late 1970s, exported to the USA in huge quantities." 
- Oz Clarke

"Lambrusco, the bubbly red, has gone from sickly sweet punch line to forgotten relic to hipster go-to within the span of a generation. Made in a frizzante (semi-sparkling) style and usually topping out at 11 percent alcohol, the most prized Lambrusco is the tangy, tongue-lashing secco (dry)."  - Bon Appetit

Pronto. Love at first bite.
*Enhances the flavors of  Salumi (cured meats),
Pizza, Pasta, Lasagna, Burgers, etc.