lambrusco-salamino-santa-croce-doc

Lambrusco Salamino Di Santa Croce

Protected Designation of Origin

Grape production area: Carpi area, mostly the Santa Croce locality.
Grapes: pure Lambrusco Salamino.
Vinification: red-wine vinification with cold maceration.Fermentation at controlled temperature.
Prise de Mousse: Natural Fermentation, Charmat method. After prise de mousse, the wine is allowed to rest in autoclaves in contact with the fermentation yeasts.
Appearance and sensory characteristics: sparkling, ruby red colour, fruity fragrance in the first phase of ageing, winy and decisive in the final phase. Dry and sapid on the palate. A wine that evolves as it ages and acquires the typical characteristics of wines refermented in the bottle.
Alcohol strength: 11,50°
Food pairing and serving: ideal accompaniment for sliced meats, boiled meat and first courses with pasta. Excellent with regional specialities like gnocco and tigella savouries.
Serving temperature: 10° – 12°C

WINNING AWARDS IN THE LAST 3 YEARS

  • Gold Medal– Concorso International wine e spirit competition 2019
  • Gold Medal – Concours International et Guides Des Vins GILBERT & GAILLARD 2019
  • 5 star wines – concorso Vinitaly
  • Bronz Medal – IWSC Londra
  • Bronz Medal – IWSC London
  • 5 star wines – concorso Vinitaly
  • Merit Diploma – Competition “Matilde di Canossa e Terre di Lambrusco”
  • Gold Medal– World Competition in Brussels
  • Gold Medal – 56° National competition wines Pramaggiore
  • Merit Diploma – Competition “Matilde di Canossa e Terre di Lambrusco”
  • Silver Medal – International Competition Selection of Mayor
  • “Daily” Grand Prize – Gino Friedman’s Wine Gran Prize
  • Mention of excellence – Emilia Guide to Drink and Eat
  • Review “2 glasses” – Wine Guide Italy 2016 Gambero Rosso