Lambrusco Salamino di Santa Croce DOC
Synopsis
History: Established as a DOC in 1970
Vineyard Area: 1,641 ha / 4,053 acres (2021)
Production: 39,600 hl / 440,000 cases (5-year average)
Principal Red Grape Varieties:
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
