Lambrusco Salamino di Santa Croce DOC

Lambrusco Salamino di Santa Croce See Emilia-Romagna map, ref #14
Region:
History: Established as a DOC in 1970
Vineyard Area: 1,521 ha / 3,757 acres (2014)
Production: 47,500 hl / 527,250 cases (2014)
Principal Red Grape Varieties: Lambrusco
Styles and Wine Composition:
ROSATO WINES
  • Rosato (RoFr, RoFrSw): Minimum 85% Lambrusco Salamino; maximum 15% Ancellotta, Fortana (locally Uva d’Oro), and/or other Lambrusco subvarieties
RED WINES
  • Rosso (RdFr, RdFrSw): Minimum 85% Lambrusco Salamino; maximum 15% Ancellotta, Fortana, and/or other Lambrusco subvarieties
SPARKLING WINES
  • Rosato Spumante (RoSp, RoSpSw): Minimum 85% Lambrusco Salamino; maximum 15% Ancellotta, Fortana, and/or other Lambrusco subvarieties
  • Rosso Spumante (RdSp, RdSpSw): Minimum 85% Lambrusco Salamino; maximum 15% Ancellotta, Fortana, and/or other Lambrusco subvarieties

Significant Production Rules:
  • Wines may undergo second fermentation either in bottles or in autoclaves
  • Minimum alcohol level: 10.5% for frizzante versions; 11.0% for Spumante
  • Residual sugar: Rosato Spumante and Rosso Spumante can be produced at any sweetness level, from brut nature (zero dosage) to dolce
  • Aging: No minimums specified

Last Disciplinare Modification: 03/30/2015