Lambrusco Salamino di Santa Croce Doc

There are many documents and just as many legends that witness the antique origins of Lambrusco. Produced almost by chance by a wild vine, Lambrusco soon became one of the most famous wines in the Italian eonology. Antique origins therefore, witnessed by exceptional admirers such as Virgil, Cato, Matilde di Canossa and the Estensi, one of the most antique and powerful Italian noble families, which at its tables ate only the best foods and drank the most refined wines.
Salamino di Santa Croce forms part of the Emilian Lambruschi Doc family and owes its name to the village of Carpi from which it appears that in the antique past the vine of the same name spread; but the name also derives from the form of its bunches, small, cylindrical, that exactly recall a small salami. It is produced in the Red and Rosé versions.

Consumption

Lambrusco Salamino di Santa Croce Doc, both in the Red and Rosé versions, combines very well with all the rich dishes of the Emilian cuisine, such as tagliatelle, cappelletti in broth, cotechino, zampone and various cold meats and salami and also rice deserts and the reggiana cake (with the sweeter types). It should be drunk within a year of the harvest in long stem glasses at a temperature of 12-140.

Conservation

Lambrusco Salamino di Santa Croce Doc should be stored in a horizontal position on shelves able to cushion impacts. The temperature must be constantly between 10 and 15°C with a 70–75% humidity to prevent the corks from drying.

Production

The production of this controlled denomination of origin wine in its two versions consists in subjecting the base product to refermentation in order to obtain the formation of froth. Grape must or concentrated must originating from grapes suitable to the production of this wine is used.
This is the only method authorised, the addition total or partial of carbon dioxide that does not derive from a natural refermentation process not being permitted. At the end of refermentation the sparkling wine so obtained is refrigerated, filtered, and again at a low temperature, bottled. Bottling, for this wine, is isobaric, i.e., in the presence of a gas at a pressure opposite to that of the carbon dioxide contained in the wine.

by NATURALMENTE ITALIANO