Lambrusco Salamino di Santa Croce Secco

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Lambrusco Salamino di Santa Croce Secco

Santa Croce
Red | 11°

Ref : 178276

6.70 6, 70

Bottle 75 cL

i.e. 8.90 € / liter

1 product(s) sold since yesterday

  • Keeping level Ready to drink
  • Service temperature 15°
  • Grapes Uva d'oro

Our food and wine pairings

  • Grilled Fish
  • White meat
  • Soft cheese

Our oenologists' opinion

Fruity and crisp

Its ruby color offers a nose of red fruits. The palate is nervous, characterized and has freshness.



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

Carrying the name of its inventor -Jean Eugène Charmat- the Charmat Method sets aside from the Traditional Method through a second fermentation occurring in tanks (and not in bottles). This method is particularly utilized in Italy where it is sometimes assimilated as the Italian Method.

Domain and appellation

  • Lambrusco

    Produced in Emilia-Romagna and characterized by its freshness and slight bitter notes, Lambrusco is one of Italy’s flagship sparkling wines.


    • Terroir: The Lambrusco Salamino grape variety is sourced out from the northern Province of Modena in the Santa Croce zona. The vineyards lay on alluvial soils.


    • Vinification: In line with the Prosecco, the Lambrusco is produced through the Charmat method with a second fermentation occurring in tanks.
  • Grapes Uva d'oro, Lambrusco
  • Grapes
    • Uva d'oro : 10%
    • Lambrusco : 90%

Your cellarman's advice

Further information