Lambrusco Salamino di Santa Croce DOP

A little history

Lambrusco’s existence in antiquity, including in the Lambrusco Salamino di Santa Croce production area, is certified by Pliny, as well as by Cato who remarks in “De Agricoltura” that the species known as “lambrusca” produced around 300 amphorae of wine per jugero, a Roman unit of measurement equal to around a quarter of a hectare. In ancient times, the municipality of Santa Croce, in the province of Carpi, appears to have been the nucleus of the spread of this vine throughout the Modena area. The controlled denomination of origin was created in 1970.

The area

The production area for grapes suitable for the production of spumante and sparkling wines with the “Lambrusco Salamino di Santa Croce” controlled denomination of origin includes the entire administrative area of the municipalities of Cavezzo, Concordia sulla Secchia, Medolla, Novi, S.Felice sul Panaro and S. Possidonio, all in the province of Modena, and part of the administrative area of the municipalities of Campogalliano, Camposanto, Carpi, Finale Emilia, Mirandola, Modena and Soliera, all in the province of Modena. In general, the land where Lambrusco Salamino di Santa Croce is cultivated is rich and very fertile. The land’s composition is due to the accumulation, over time, of sediment left by the flooding of the various waterways, rivers and streams that cross the Modenese plain from south to north: it therefore contains sand, silt and clay.

Wines and grape varieties

Four types are permitted by the specification, both red and rosé, in both sparkling and spumante versions. The main grape variety is Lambrusco Salamino, which must constitute at least 85% of the wine; however, other Lambrusco, Ancellotta and Fortana varieties can also be used, up to a maximum of 15%. Lambrusco Salamino is a grape variety with excellent vigour and its grapes reach maturity in the first ten days of October.