Lambrusco Salamino di Santa Croce
Styles
Principal grape varieties
Ancellotta N. - Lancellotta (Ancellotta)Fortana N. (Fortana Nera)Lambrusco Salamino N. - Lambrusco (Lambrusco Salamino)
Terroir
Natural factors
- Dominant soils in the DOC zone: 'clayey soils of the reclaimed valleys' (terre argillose delle valli bonificate), very compact but chemically fertile.
- Continental climate with two rainfall maxima (spring–autumn) and two minima (winter–summer); hot summers and harsh winters.
- Winkler Index 1,900–2,000 degree-days; April–October precipitation approximately 450 mm.
- The flatland soils belong to Pleistocene and Holocene alluvial deposits, devoid of coarse skeletal material.
Human factors
- The denomination is documented as early as 1867 in the Aggazzotti catalogue and in 1885 in Ramazzini's essay on the 'lambruschi di Sorbara e salamino'.
- Training systems include free cordone, G.D.C., and Sylvoz at 2,500–3,000 vines per hectare; natural refermentation in bottle or autoclave are established winemaking practices.
Product characteristics
- Ruby red colour with lively foam; vinous and fruity bouquet; flavour ranging from dry to sweet, with a fresh, sapid body.
- Sparkling or fully sparkling wine obtained exclusively by natural refermentation in bottle or autoclave.
Terroir / wine link
- The argille soils of the reclaimed valleys of the northern Modena plain yield a deeply coloured, structured, soft, and fruity wine.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PDO-IT-A0342
- Official trade body site — Consorzio Tutela Lambrusco