Is Lambrusco Low in Sugar? The Complete Guide to Its Sweetness Levels

January 7, 2026 •

3 min read

Lambrusco is an Italian sparkling wine available in a wide range of sweetness levels, from bone-dry to lusciously sweet, meaning some varieties can indeed be very low in sugar. Its sugar content depends entirely on the label, and understanding these Italian terms is key to selecting the right bottle.

Quick Summary

Lambrusco's sugar content varies greatly, depending on its sweetness level, indicated by Italian labels like Secco (dry), Amabile (semi-sweet), and Dolce (sweet). Dry versions, with minimal residual sugar, offer a crisp, savory experience, while sweet varieties contain significantly more sugar and are dessert-like.

Key Points

Not All Lambrusco is Sweet: Lambrusco comes in a spectrum of sweetness levels, from bone-dry (Secco) to very sweet (Dolce).
Labels Indicate Sweetness: Look for Italian terms like Secco, Semi-Secco, Amabile, and Dolce to determine the sugar content.
Dry Lambrusco is Low in Sugar: For a low-sugar option, choose a Secco labeled bottle, which contains the least residual sugar.
Sugar is a Product of Fermentation: The sweetness level is determined by how much grape sugar is converted to alcohol by yeast during fermentation.
Residual Sugar Matters: Residual sugar levels (g/L) differentiate the styles; dry versions have very little, while sweet versions have significant amounts.
Modern Lambrusco Offers Quality Dry Wines: Contemporary winemakers produce high-quality, dry Lambruscos that counter the old reputation of being overly sugary.
Consider Food Pairing: The sweetness level also guides food pairing, with dry versions matching savory meals and sweet ones complementing desserts.

Demystifying Lambrusco's Sweetness

Contrary to a common misconception, Lambrusco is not always a sweet wine. The level of residual sugar is a result of the winemaking process and is clearly defined by labeling terms that are crucial for any consumer to understand. The amount of sugar is controlled by stopping the fermentation process at different points. The longer the yeast ferments, the more sugar is converted into alcohol, resulting in a drier wine. This process gives rise to the four main classifications of Lambrusco based on sweetness.

The Four Sweetness Levels of Lambrusco

To ensure you get a bottle that matches your dietary needs and palate, look for these Italian terms on the label:

Secco (Dry): This is the driest style of Lambrusco, containing the least amount of residual sugar. A five-ounce glass of a dry Lambrusco like a Lambrusco di Sorbara Secco may contain as little as 0.2 to 1 gram of sugar. Its crispness and prominent fruit flavors are often balanced by notable acidity. Dry Lambruscos are well-regarded by serious wine enthusiasts for their complex, earthy, and savory characteristics.
Semi-Secco (Off-Dry): This style is slightly sweeter than secco and is the most commonly found variety of Lambrusco. It contains a small, perceptible amount of residual sugar, offering a fruity but not overwhelmingly sweet taste. These are versatile and food-friendly, making them a popular choice for many occasions. A typical glass may contain between 2 and 6 grams of sugar.
Amabile (Semi-Sweet): As the name suggests, this is a semi-sweet style where the sweetness is much more noticeable. With around 5 to 8 grams of sugar per glass, it delivers richer berry fruit flavors without being cloying. It is an easy-drinking option that pairs well with spicier foods.
Dolce (Sweet): This is the most dessert-like and sweetest version of Lambrusco. With over 8 grams of sugar per glass, and sometimes much more, it features pronounced notes of ripe berries and candied fruit. The higher sugar content makes it a perfect pairing for desserts.

The Role of Residual Sugar in Wine

Residual sugar (RS) is the natural sugar from the grapes that remains in the wine after fermentation is complete. When winemakers want to create a dry wine, they allow the yeast to consume most of the sugar, converting it into alcohol. For sweeter wines, fermentation is stopped early, leaving more residual sugar in the finished product. The level of residual sugar is measured in grams per liter (g/L), though this information is not always on the bottle label. Dry secco Lambrusco, for instance, might have 8-15 g/L of residual sugar, while dolce can exceed 45 g/L.

Lambrusco Sweetness Comparison Table


Sweetness Level	Italian Term	Typical Sugar per 5oz Glass	Taste Profile	Alcohol Content (Approx.)
Dry	Secco	< 2g	Crisp, savory, high acidity	Higher (e.g., 10-12%)
Off-Dry	Semi-Secco	2-6g	Slightly sweet, fruity, balanced	Moderate (e.g., 9-11%)
Semi-Sweet	Amabile	5-8g	Noticeably sweet, fruity	Lower (e.g., 8-10%)
Sweet	Dolce	> 8g	Rich, dessert-like, candied fruit	Lowest (e.g., 7-9%)

Choosing the Right Lambrusco

Your selection should be based on your personal preference and dietary considerations. If you are mindful of sugar intake, focusing on bottles labeled Secco is your best bet. These wines offer a refreshing, low-sugar option. On the other hand, if you are looking for a dessert wine, a Dolce Lambrusco will provide the rich, sweet experience you desire. For a versatile, in-between wine, a Semi-Secco or Amabile can serve a variety of purposes.

Remember to check the label for terms like Secco, Amabile, or Dolce. While many mass-market Lambruscos became known for their sugary profile in the past, modern, high-quality producers offer superb dry examples that stand in stark contrast. For instance, a bottle from a reputable DOC like Lambrusco di Sorbara labeled Secco will offer a crisp, low-sugar experience.

Conclusion

In summary, whether Lambrusco is low in sugar is not a simple yes or no. The answer depends on the specific bottle. Dry Lambrusco, or Secco, contains minimal sugar and is a suitable choice for those watching their intake. However, semi-sweet (Amabile) and sweet (Dolce) versions contain progressively higher levels of sugar. By paying close attention to the sweetness level indicated on the label, you can easily find a Lambrusco that perfectly suits your taste and health goals. For a deeper dive into quality Lambrusco producers and different DOC regions, refer to the detailed resources available on specialized wine sites like Italy Abroad.

Frequently Asked Questions

The lowest-sugar type of Lambrusco is labeled as Secco, which means 'dry' in Italian. These wines have the least amount of residual sugar after fermentation.

You can tell by the Italian term on the label. Look for Secco for dry, Semi-Secco or Amabile for semi-sweet, and Dolce for sweet.

A 5-ounce glass of dry, or Secco, Lambrusco can contain very little sugar, sometimes less than 1-2 grams. Specific nutritional facts can vary between brands.

While most Lambrusco is red, it can also be produced as a rosé or a white wine, depending on the grapes and winemaking process. The sugar content will still be indicated by the same labeling terms.

Yes, but only if you choose a dry (Secco) variety. The low residual sugar in these versions makes them more suitable for low-carb and keto diets than the sweeter styles.

Residual sugar is the natural grape sugar left over in the wine after the yeast has completed the fermentation process. A winemaker can control the amount by stopping fermentation early to leave more sugar, creating a sweeter wine.

Generally, yes. Since yeast converts sugar into alcohol, a higher alcohol percentage (like 11-13% ABV) typically indicates that more sugar was consumed, resulting in a drier wine. Lower alcohol content (like 5-6% ABV) suggests more residual sugar and a sweeter taste.