Lambrusco Salamino di Santa Croce

Styles

Principal grape varieties

Terroir

• In the plain to the north of the province of Modena, where the grapes of this appellation are grown, soils classified as 'clay lands of the reclaimed valleys' predominate.
• The Winkler index in the zone ranges from 1,900 to 2,000 degree-days, with rainfall during the April–October period settling at around 450 mm.
• The climate of the province of Modena is typically continental, with hot summers and harsh winters, owing to the position of the plain at the foot of the Apennines.
• The agricultural soils of the Modena area fall into three types: loose yellow or reddish soils of the foothill belt, medium-textured soils originating from the alluvial deposits of the Secchia and Panaro rivers, and clay soils of the reclaimed valleys.
• The plain soils belong to Pleistocene and Holocene alluvial deposits, while those of the hills and mountains are of Cretaceous and Eocene origin and rich in very fine and colloidal components.

• In June 1430, Nicolò III d'Este stipulated in a holograph letter that half the toll on wine transported from Modena to Paris should be waived, in order to encourage its trade.
• In 1860, the first winery producing sparkling Lambrusco in the whole of Emilia began operations in Modena, obtaining it by refermentation in bottle.
• The production methods are based exclusively on natural refermentation in bottle or in autoclave, considered indispensable for imparting the wine's distinctive characteristics.
• The historical origin of the appellation 'Lambrusco Salamino' is documented from the mid-1800s, with the catalogue of Avv. Francesco Aggazzotti of 1867 and the essay by Enrico Ramazzini of 1885.

• The wine presents itself well-coloured with a substantial structure, soft body, medium acidity, and pronounced fruity notes, with fresh and fragrant aromas that balance its flavour.
• The colour is bright ruby red with a lively, evanescent foam; the nose is vinous and intense with a fruity character; the palate ranges from dry to off-dry, semi-dry, medium-sweet, or sweet, with a fresh, savoury, and harmonious body.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A0342
• Official trade body site — Consorzio Tutela Lambrusco