Winery Medici Ermete - Lambrusco Reggiano Rosso Dolce

Winery Medici ErmeteLambrusco Reggiano Rosso Dolce

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Lambrusco Reggiano Rosso Dolce of Winery Medici Ermete is a sparkling wine from the region of Reggiano of Émilie-Romagne.
In the mouth this sparkling wine is a with a good balance between acidity and sweetness.
This wine generally goes well with pork, poultry or rich fish (salmon, tuna etc).

Taste structure of the Lambrusco Reggiano Rosso Dolce from the Winery Medici Ermete

Light
Bold
Dry
Sweet
Soft
Acidic

In the mouth the Lambrusco Reggiano Rosso Dolce of Winery Medici Ermete in the region of Émilie-Romagne is a with a good balance between acidity and sweetness.

Wine flavors and olphactive analysis

On the nose the Lambrusco Reggiano Rosso Dolce of Winery Medici Ermete in the region of Émilie-Romagne often reveals types of flavors of cherry, strawberries or violet and sometimes also flavors of black cherries, cranberry or non oak.

Details and technical informations about Winery Medici Ermete's Lambrusco Reggiano Rosso Dolce.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Barras

It most certainly originates from the Tarn region, a variety that has completely disappeared from the vineyard and is therefore on the way out. It was very difficult to find documentation concerning it, especially since there is a slight confusion with malpé. D.N.A. analyses processed by a specific software (U.M.R.-A.G.A.P. Montpellier) indicate that malpé is the result of a cross between cahours and fer.

Informations about the Winery Medici Ermete

The winery offers 0 different wines.
It is in the top 56 of the best estates in the region
It is located in Reggiano in the region of Émilie-Romagne
Find the Winery Medici Ermete on Facebook and on Twitter

The Winery Medici Ermete is one of of the world's great estates. It offers 67 wines for sale in the of Reggiano to come and discover on site or to buy online.

Top wine Émilie-Romagne

The wine region of Reggiano

The wine region of Reggiano is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Piccini or the Domaine Bertolani produce mainly wines sparkling, red and sweet. The most planted grape varieties in the region of Reggiano are Ancellotta, Cabernet franc and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Reggiano often reveals types of flavors of cream, banana or black fruits and sometimes also flavors of black currant, cassis or mint.


The wine region of Émilie-Romagne

Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.

News related to this wine

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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Cruzille, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines​​ Twitter: https://twitter.com/BourgogneWi ...

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The word of the wine: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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