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Lambrusco Salamino di Santa Croce DOC

Region: Emilia Romagna

Synopsis

History: Established as a DOC in 1970

Vineyard Area: 1,708 ha / 4,219 acres (2018)

Production: 44,000 hl / 488,900 cases (2018)

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

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