Our interpretation of Lambrusco Salamino di Santa Croce. Lively with good acidity, it is particularly appreciated after a long aging on the lees. It calls for another bite of food.
Grapes harvested by hand in perforated 250 kg bins. Destemming, four-day maceration, devatting according to color with soft pressing. Spontaneous fermentation with indigenous yeasts. 6 months of aging in clayver, minimum 18 months in bottle.
Label designed by Evelin Daviddi
Carpi - Emilia Romagna, Italy
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