La Foièta Cuvée Lambrusco Emilia IGP - Caprari - Ca’ Dè Medici

Why I Recommend Lambrusco Emilia PGI

Lambrusco produced with Reggio Emilia grapes. It leans toward the sweet side thanks to the fermented must of the Ancellotta grape. Charmat fermentation makes it sparkling and pleasantly drinkable, adapting to even the most discerning palate. Keep a good supply in the fridge; dinners will never be boring.

Sensory Profile

Excellent-quality Lambrusco Emilia PGI grown in Reggio Emilia, a striking, deep ruby ​​red color, fermented using the Charmat method in an autoclave. A sparkling wine with excellent, evanescent mousse. Aromas of ripe fruit, sparkling on the palate, fresh. A very important cuvée for the wine's depth, pleasantly drinkable, with a good persistence on the finish. Excellent alcohol content of 11.50% ABV.

Recommended Pairings and Serving Suggestions

Lambrusco with Italian appetizers, platters of fine cured meats (such as Parma ham), and gnocco fritto. Parma ham, excellent with Emilian specialties: pasta, meats, cured meats, and tigelle (tortellini), aged Parmigiano, and dried fruit.

Uncork and serve at 10-12°C (50-54°F) in a Burgundy glass.

Winery

Ca’ de Medici winery, founded in 1911 by Remigio Medici, is now in its fourth generation. The founder, following his sudden death, left the business to his eldest son, Regolo, aged 21. Remigio began to focus on the production and sale of bottled Lambrusco.