/ Emilia Romagna
/ Reggio Emilia
Grapes: Salamino Lambrusco, Ancellotta
Solo is a sparkling dry red wine made using natural fermentation. Grapes come exclusively from the acclaimed Tenuta I Qurecioli vineyards, within the province of Reggio Emilia. Vines are grown in clay soil using Cordone Speronato (cordon trained and spur pruned) with restricted yields. The blend is 51% Ancellota and 49% Lambrusco Salamino. The wine is best served at a temperature of 57 to 59 degrees Fahrenheit within two years of vintage.
Ultimate Wine Challenge2016 vintage
The 2016 vintage was characterized by a mild winter, with the exception of some days in January where in the early morning temperatures dropped to 23/24 °F, before raising again over 32 °F during the daytime. Rainfall and snow were also very rare between November and January. The hot summer, with low rainfall, prevented vine diseases; consequently allowing for less protection of the grapes in the vineyards. At the end of the summer, Val d’Enza area experienced a significant difference between day-time and night-time temperatures, which brought a great benefit to the wines in term of acidity and flavor profile. Harvesting for red grapes began on September 5th with Ancellotta and later on 9th with the Lambrusco grapes. The harvest was completed on the 1st of October. A dry September allowed for a good maturation of the grapes and helped in scheduling the harvest without any interruption as ideally planned. In terms of quantity, unfortunately there was a decrease of production across all vineyards.However, the quality of grapes came out great with a slightly increase both of acidity and alcohol. Wines produced will have great aromatic intensity, structure and alcoholic content.
A vivid, brilliant ruby red, the wine shows classic red fruit aromas. Though dry, the palate is fruity, round and exuberant with fine and persistent bubbles.
Delicious with cured pork meats such as salami or mortadella or a variety of pasta dishes such as tortellini or lasagne.
GRAPES: Salamino Lambrusco, Ancellotta
APPELLATION: Reggiano Rosso DOC
ACIDITY: 6.70 g/l
about the grape +
Well-made Lambrusco can be refreshingly dry, with a lovely fragrance of red fruit and violets, a medium-bodied palate of fresh strawberries, a gentle spritz and a slight bitter almond finish.
– Otello Venturelli, Winemaker
In perfect harmony with an area that maintains strong, solid links with its superb food and wine traditions, the Medici family takes the utmost care to ensure that only the very finest grapes are selected before being turned into first-class wine using the most modern technologies available.