Lambrusco Rosato 'Ferrando' Quarticello 2025
Vinmakarens viner"Ferrando" är en Lambrusco livlig och glad, tillverkad på kullarna i Reggio Emilia genom spontan refermentering i flaska. Det är alltså ett mousserande vin tillverkat med den Ancestrala Metoden som uttrycker aromer av körsbär, små skogsbär, minnen av skogsgolvet och subtila örtiga inslag. På gommen erövrar det med sin drickbarhet och lätta, bekymmerslösa och uppfriskande kropp, vilket gör det till ett vardagsvin av hög gastronomisk kvalitet.
The Lambrusco Rosé by Ferrando from the Quarticello winery is a sparkling wine produced on the Emilian hills, within the municipality of Reggio-Emilia. The charming label best presents this artisanal Lambrusco, characterized by its immediacy, ideal when one seeks a joyful and accessible drink. An added value for this young Emilian winery, founded in 2001 in Montecchio Emilia, is the entirely organic management of its 5 hectares of vineyards, as well as the traditionalist approach aimed at enhancing the typical grape varieties of the area.
The Emilia IGT Ferrando is a pure Salamino Rosé Lambrusco, a variety named for the shape of the cluster resembling that of a small salami. The vines, cultivated without the use of synthetic chemical products, lie on clayey-sandy soils, with a good presence of gravel in depth. The alcoholic fermentation is carried out by indigenous yeasts alone, while the short maceration enhances the readiness to drink. The sparkling process occurs spontaneously in the bottlefollowing the Ancestral Method, without disgorgement, with an aging of about 6-8 months before release.
To the eye, the Quarticello Lambrusco Rosé Ferrando has a seductive purplish-red color, with a rich and persistent foam, while the nose evokes notes of forest fruits and spices, aromatic herbs, and flowers. The sensations found in the mouth are coherent, where the agile freshness and delicate tannin blend with the lively and vibrant sparkling quality, in a winning combination that calls for a nice platter of cured meats, as dictated by the noble Emilian gastronomic tradition.