sweet, fruity, fresh, lively, pleasantly harmonious
True, that the natives of Emilia-Romagna have contributed prosciutto di Parma, and Parmigiano Reggiano cheese – amongst other profoundly delectable antipasti – as well as a lacing of balsamic vinegar – to the roasted meats and veggies recipes adopted by world cuisine. But which indigenous wine frequently accompanies their regional food offerings? A slightly off-dry, medium-bodied red, relatively low in alcohol (8.5%) and effervescent: Lambrusco – obviously! Medici Ermeti employs two of the dozen or so important clonal variations of this grape – Lambrusco Salamino and Lambrusco Marani – to make their ‘Querciolo’. For those unfamiliar with this libation (except via its far less formidable California version), the fruit profile of Lambrusco more closely resembles blackberry and cassis than the sweeter berries – and hints of dark chocolate and violets add nuance to the bouquet. The Blanchards wine team found it only minimally dolce, but maximally delicioso. Make sure to try it with your favorite summer fare – and friends.
Alcoholic content: 8,5 % Vol.
Sugar: 50 g/l.
Total acidity: 7,5 g/l. (average indicative value)
Volatile acidity: 0,30 gr/l. (average indicative value)
Ageing: to be consumed while young, within 1 or 2 years.
Serving temperature: 8 -10 °C
|Suitable to accompany fruits, desserts and pizza