The Lambrusco Salamino grape variety originates in the Carpi area to the northwest of the province of Modena and from the lands of the “bassa” Modenese, to the northeast of the capital. Lambrusco Salamino is one of the many varieties of Lambrusco cultivated in Emilia-Romagna, and like the others, it probably derives from wild vitis vinifera vines that grew abundantly and spontaneously in the Appennine hills and were called “Labrusca vitis” by the Latins. These grapes were also called “uzeline” or “oseline” because, growing spontaneously at the edge of the woods, they were raided by birds that were fond of them. The Lambrusco Salamino di Santa Croce DOC owes its name to the namesake hamlet of the municipality of Carpi, from where this grape variety then spread throughout the province of Modena and the neighboring areas.
Lambrusco Salamino presents small cylindrical clusters, often winged and thin, with lengths around 10 cm, and a compact density. The berries are never of the same size even on single clusters; they are spherical and abundantly pruinose. The skins are bluish tending to black hues, thick and leathery. Lambrusco Salamino is a vigorous, very productive grape variety with high and regular yields. It matures around the first ten days of October and is trained with decisive and green pruning to limit the overly abundant yields, especially in the number of clusters per shoot. The area of the municipality of Carpi, where it has been cultivated for many centuries if not already in Roman times, is characterized by the classic alluvial sediments of the Po Valley, with clayey, sandy, and silty geology. This soil provides essential nutrients to the grape variety, also allowing proper ripening and protection against humidity-derived adversities, such as rot, thanks to optimal drainage.
Lambrusco Salamino is generally vinified in purity, although there are also blends with small percentages of Ancellotta and Fortana grape varieties. Its wines have a ruby color and the classic Lambrusco effervescence. The foam is fine, with violet hues present in the body of the wine. The aromas are the classic ones of Lambrusco, fruity with small red fruits, accompanied by slight vinous hints. On the palate, freshness dominates, balanced by light tannins and a savory vein. The acidity is thus rich, making it an easy-to-drink wine, clearly young. The body is average, light thanks to the low alcohol content. Lambrusco Salamino is an excellent wine for pasta with sauce, as well as pork, and more rarely with roasted white meats.
