Lambrusco Salamino di Santa Croce
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Environment
The soil where Lambrusco Salamino is cultivated is about 30 m above sea level. Located north of Modena, it is mostly flat, of good fertility, clayey and with little skeleton. The climate is continental, with hot summers and harsh winters.
Profile
In the traditional version, the color is ruby red in various intensities, with evident violet reflections. The scent is elegant, intense, characterized by floral and fruity notes: strawberry, cherry, raspberry. The flavor is balanced, fresh, tannic. It can be dry, abboccato, amabile or sweet depending on the residual sugar.
Food pairing
Lambrusco Salamino of Santa Croce goes very well with typical dishes of Modena’s cuisine, such as tagliatelle with meat sauce, zampone, cotechino and salami.
Tips
Protocol
Production zone
- region: Emilia-Romagna
- province: Modena
- municipalities: Cavezzo, Concordia sulla Secchia, Medolla, Novi, San Felice sul Panaro, San Possidonio, Campogalliano, Camposanto, Carpi, Finale Emilia, Mirandola, Modena e Soliera
Typologies
- Lambrusco Rosso Spumante
- Lambrusco Rosato Spumante
- Lambrusco Rosso Frizzante
- Lambrusco Rosato Frizzante
Grapes varieties
- Lambrusco Salamino 85-100%
- other varieties of Lambrusco 0-15%
- Ancellotta 0-15%
- Fortana 0-15%
Maximum productivity
- quintals of grapes per hectare: 190
- hectoliters of wine per quintal: 0,7
- hectoliters of wine per hectare: 133
Minimum alcohol
- Lambrusco Frizzante: 10,5%
- Lambrusco Spumante: 11,0%
Service
- temperature: 14°C / 57°F
- glass: medium wine glass
- longevity: 1-2 years
Happy wine!
