I Quercioli Lambrusco Grasparossa Dolce

This fruity wine makes a great aperitif, but also goes well with appetizers, pasta dishes, pastries, and desserts. Particularly suitable to accompany pumpkin tortelli and “Zampone” (stuffed pig's trotter with spicy, dried and cured ground pork) served with lentils. Excellent also with “Ciambella”, a traditional ring cake that is flavoured with lemon zest and sometimes a sweet, fruity liqueur.

The company owns 60 hectares of vineyards at the top of the plain and the foothills of the Emilia. This area is particularly suitable for growing grapes, thanks to its microclimate and also to the features that characterize its clayey soil. The planting system utilized is the spurred cordon.

After the malolactic fermentation, the wine goes through re-fermentation in order to acquire its perlé character and is finally allowed some time in bottle before being released for consumption.

After pressing, the grapes are fermented according to the classic red wine making technology, consisting in allowing maceration with the skins. Racking off the skins follows and the newly fermented wine is sent to storage tanks.

For more than one hundred years the name of the Medici family has been synonym with excellent Lambrusco and quality wine. At the beginning of the 20th Century Remigio the founder set up a wine cellar for the production of Lambrusco with the purpose of exploiting in the best possible way the family's vineyards situated between the Via Emilia and the first slopes of the Enza valley. His son Ermete was then responsible for marketing and expanding this brand. Today the fourth generation of the Medici family still shows the same passion and skill every day in the vineyard as well as in the cellars that have made them protagonists in the world of wine.