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.
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