/ Emilia Romagna
/ Reggio Emilia
Grapes: Ancellotta, Salamino Lambrusco
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.
Wine Spectator2017 vintage
The 2017 vintage was characterized by a winter with low rainfall and a very hot summer. From February until the middle of April, temperatures were higher than average leading to an early blooming. In the second half of April, there was a sudden drop of temperature and as a result, caused frost related damages. Summer was extremely hot and dry, preventing vine diseases and allowing the grapes to remain healthy until the harvest. The harvest began on September 5th and was completed by September 26th. A relatively dry September allowed the harvest to be completed without interruption. The quality of grapes have produced a good 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: Ancellotta, Salamino Lambrusco
APPELLATION: Reggiano Rosso DOC
ACIDITY: 6.7 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.
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