I Quercioli Reggiano Lambrusco Secco

Grilled or cured meats and a variety of pasta dishes and cheeses.

The high plains and the Emilian pedecolle are particularly suitable for the cultivation of grapes thanks to the microclimate and the characteristics of the clayey soil.

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.