Lambrusco Salamino di S. Croce D.O.C.
Grape variety
This wine essentially comes from the Lambrusco Salamino grapevine. However, the production guidelines permit Lambrusco Salamino grapes to be cultivated alongside a small percentage of Lambrusco and Fortana vines, the latter being locally referred to as "Uva d’Oro" (golden grapes). Thus, we can affirm that it is from the vine of the same name that this wine is substantially derived. 
Cylindrical or conical in shape, the cluster is rather small, thin and compact, has an average length of 10 - 12 cm and often incorporates an off - shoot. The same cluster bears spherical grapes of different sizes, with a thick, robust skin of a plummy blue - black color. The grapes contain a juicy pulp with a slightly sweet, acid taste.
The Lambrusco Salamino vine is vigorous, ensuring a prolific and constant yield. Its grapes ripen in early October, having stored all the light and heat of the summer and autumn sunshine.
Spring and summer pruning of the vines is performed in order to reduce the load of clusters borne by each root and guarantee that the sun’s rays reach every part of the cluster, ensuring a complete and uniform ripening.
Region of origin and geology
The wine originates from the area around the town of Carpi, in the north-western sector of the Modena province, and from the adjacent flatlands in the north-east of the same province.
In fact, Lambrusco Salamino di Santa Croce takes its name from a district of the Carpi municipality which, in ancient times, was the centre that distributed the wine throughout Modena and bordering provinces.
The vineyards of Lambrusco Salamino di Santa Croce are cultivated on soils made fertile by the incessant effort of man over two thousand years.
Of ancient origin, the soils are due to the gradual accumulation of sediment left behind by the flooding of the various rivers and streams that cross the Modenese plains from south to north: sands, silts and clays are present throughout the area in more or less equal proportions.
Bouquet
It has a deep ruby color and a purple-edged froth, reflecting the sheen of the wine itself. The scent is delicate, refreshing, persistent and fruity with a distinct vinous touch reminiscent of ripened grapes.
Harmoniously scented, slightly acidic and refreshing in taste, it is of average but adequate body and moderate in alcohol content.
This wine is an easy, enjoyable drink, lively, straightforward an informal. It appeals to all palates and perfectly matches not only the typical pasta dishes of Emilia, but also any of its richer first courses, as well as roast meats, especially poultry, rabbit and pork.


Lambrusco Salamino di S. Croce D.O.C.
The DOC label of Lambrusco Salamino di Santa Croce is reserved to the sparkling wine obtained using grapes from vines that have been recommended and/or authorised for the province of Modena. They must originate from vineyards which grow the following growth quotas:
Lambrusco Salamino: 90% minimum
Grapes used for other Lambruscos can also be employed in the production of this wine-Ancellotta and Fortana (called locally "uva d'oro", the golden grape) and-either singly or together, up to a maximum of 10%.
The zone where Lambrusco Salamino di Santa Croce DOC is produced covers the entire area of Cavezzo, Concordia sulla Secchia, Medolla, Mirandola, Novi, San Felice sul Panaro, San Possidonio, all in the province of Modena, and sectors of the communes of Campogalliano, Carpi, Finale Emilia, Modena e Soliera, also in the province of Modena.
For sale to the public, the wine must have the following characteristics:
Sparkling Red
Froth: : lively, evanescent
Colour: varying shades of ruby
Smell: winy, intense with distinctive fruity scent
Taste: sec or dry, medium or demisec, amabile, sweet, refreshing, sapid and harmonious
Minimum alcohol content: 10.50% vol.
Minimum total acidity: 6.0 gr./lt.
Net minimum dry extract: 18 gr./lt.
Sparkling Rosť
Froth: : lively, evanescent
Colour: varying shades of pink
Smell: pleasant, fruity, distinctive
Taste: sec or dry, medium or demisec, amabile, sweet, refreshing, sapid and harmonious
Minimum alcohol content: 10.50% vol.
Minimum total acidity: 6.0 gr./lt.
Net minimum dry extract: 16 gr./lt.