Lambrusco Salamino

Lambrusco Salamino originates in the Carpi area, northwest of Modena province, and takes its full name from the Santa Croce church and district within Carpi where the vine is believed to have first spread. The variety likely descends from wild Vitis vinifera vines known to the Latins as 'Labrusca vitis.' The Etruscans cultivated Lambrusco grapes in this region, and Cato the Elder documented the exceptional productivity of Lambrusco vines around 160 BC. The DOC was formally established in 1970, one of eight Lambrusco DOC regions in Emilia-Romagna. In the 1970s and 1980s, sweet-style Lambrusco became enormously popular in the United States, raising the profile of the entire Lambrusco category internationally.

• Name derives from the Santa Croce church district within Carpi, Modena province
• Probable descent from wild 'Labrusca vitis' vines documented by Latin writers
• Cato the Elder wrote about Lambrusco vine productivity circa 160 BC
• DOC status granted in 1970; one of eight Lambrusco DOC appellations

The production zone sits at approximately 30 meters above sea level on the flat alluvial plains of Modena province, roughly 11 kilometers west of Sorbara. The soils are rich in sand, silt, clay, and limestone, formed by centuries of river sediment deposits. The continental climate delivers hot summers and cold winters, while the proximity of the Po River creates favorable microclimates that moderate temperature extremes. The appellation covers seven municipalities in their entirety and parts of five others within Modena province.

• Alluvial soils of sand, silt, clay, and limestone from river sediment deposits
• Continental climate with hot summers and cold winters; Po River influence
• Low-elevation viticulture at approximately 30 meters above sea level
• Production zone spans seven full municipalities and parts of five others in Modena

Lambrusco Salamino produces deep ruby red wines with violet reflections, ranging in style from dry (secco) to semi-sweet (amabile) to sweet (dolce). The wine is made primarily as frizzante (semi-sparkling) and spumante (fully sparkling). Aromas center on tart plum, red berries, and floral notes, with medium to full body, balanced acidity, and moderate tannins. The Charmat/Martinotti method dominates production, though both traditional ancestral method and modern temperature-controlled fermentation are also used. The DOC mandates a minimum 85% Lambrusco Salamino, allowing up to 15% each of Ancellotta or Fortana/Uva d'Oro as blending grapes.

• Minimum 85% Lambrusco Salamino; up to 15% Ancellotta or Fortana/Uva d'Oro permitted
• Available in frizzante and spumante styles, from secco to dolce sweetness levels
• Charmat/Martinotti method is the dominant production technique
• Deep ruby color with violet reflections; aromas of tart plum, red berries, and floral notes

Lambrusco Salamino is a vigorous, highly productive variety with high and regular yields, maturing around early October. Decisive pruning is essential to limit excessive crop loads and maintain quality. The variety shows good but not outstanding resistance to common vine diseases and is susceptible to esca. One of its most ecologically significant roles is acting as a pollinator for Lambrusco di Sorbara, which suffers from a natural flowering anomaly that reduces its own fruit set without nearby pollinators.

• Vigorous, high-yielding variety requiring decisive pruning to control crop load
• Harvests around early October in Modena province
• Susceptible to esca disease; moderate overall disease resistance
• Serves as a pollinator for Lambrusco di Sorbara due to Sorbara's flowering anomaly