The family run Cà Dè Medici is just such an estate, turning out delicious, expressive Lambrusco that is well worth exploring. This is certainly not your grandmother’s Lambrusco—or soda pop!

Lambrusco wine is crafted from various clones of the Lambrusco grape in the Val Padana which lies between Piacenza and Bologna. Cà Dè Medici grapes are sourced from vineyards growing on beds of alluvial sand and gravel around the affluent town of Emilia Reggio. Here the terrain produces Lambruscos that are noted for their darker color, deeper aromatics and impressive structure.

Cà Dè Medici utilizes traditional methods combined with modern technology to produce wines of impressive quality. After the Lambrusco is harvested in mid-September and pressed, the juice is transferred to stainless steel fermentation tanks. The wine undergoes a rapid, initial fermentation and is then passed on to a much slower fermentation where it is racked to improve its clarity of fruit and color. The wine is then placed in an autoclave at carefully controlled temperatures where it undergoes its second fermentation. This method is known as the Charmat process and it is widely employed throughout the winemaking world.

This Lambrusco is ruby red in color with purple tints around the rim of the glass. Deep raspberry aromatics dominate the nose and are backed by a sweet suggestion of candied plum and dusty stone. The palate is a velvety expression of raspberry and plum flavors with zesty—but not sharp—acidity. This pretty wine is ideal with the hearty and creamy dishes, for which Emilia-Romagna is known, such as creamy pasta dishes, hearty ravioli, hard sausage, or blue veined cheeses.

—Donald