Lambrusco Salamino di Santa Croce is one of the five Lambrusco DOC. (along with Lambrusco Grasparossa di Castelvetro, Lambrusco di Sorbara, Reggiano and Lambrusco di Modena), situated in Emilia-Romagna in northern Italy. The area was awarded this classification in 1970 and is the northernmost of the Modena Lambruscos, located near the village of Sorbara. Of all the Lambrusco wines, this one offers the most structure. Both semi-sweet and dry frizzante (light and semi-sparkling) versions are made.
Salamino di Santa Croce’s name originates from the form of the grape clusters: small, compact and cylindrical, resembling the shape of a salami. It also owes its name to the Santa Croce church and district within Carpi, from where the vine is first thought to have spread.
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.
This wine must be made from at least 85 percent of the Lambrusco Salamino grape clone.
Ancellotta or Brugnola (locally known as Fortana or Uva d’Oro) and any other the other Lambrusco subvarieties can make up the remaining 15 percent.
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.
Of all the Lambrusco wines, Lambrusco Salamino of Santa Croce DOC offers the most structure, and is made to match the cuisine of the area, such as the local specialty, cotechino (a slow-cooked sausage) with beans or lentils and Parmigiano Reggiano cheese.
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