LAMBRUSCO SALAMINO DI SANTA CROCE DOC
Cantina di Soliera
Cantina di Soliera is a cooperative winery composed of over 400 of the best growers in Emilia-Romagna. Their production of indigenous Lambrusco grapes stretches over the sunny vineyards between the Panaro and Secchia rivers, north of the capital city of Modena. This large and interprovincial group of growers forms one of the oldest co-ops in the region, who in 1982, established this collective in order to bottle their own prized grapes. With over a century of combined experience, Cantina di Soliera has established itself as one of the top producers of Lambrusco di Sorbara, Salamino di Santa Croce, and Grasparossa di Castelvetro, from which they produce traditional, ancestral and tank-method sparkling wines.
Soliera, from which the winery takes its name, comes from the Latin solarium, a “place exposed to the sun.” This is a fundamental element for cultivating Lambrusco. At Cantina di Soliera, decades of experience by its members, combined with the warmth of the sun shining above the vines and a passion for Lambrusco, has given rise to a delicious portfolio of cheerful, sparkling, intense, balanced and effervescent wines.
The origins of Lambrusco Salamino di Santa Croce can be found in the lands of Carpi, northwest of the province of Modena, and from the contiguous lands of the “low” Modena area, northeast of the same province. The soils in this region are generous, with good fertility. Of ancient origin, they were formed over time from the accumulation of sand, silt and clay sediments left by the flooding of rivers and streams that cross the province of Modena from north to south.
The Santa Croce area, where Cantina di Soliera sources their Lambrusco Salamino, is at the border between the Province of Reggio Emilia and Modena, close to where they source their Lambrusco di Sorbara.
Lambrusco di Salamino di Santa Croce is produced using the Charmat method. The grapes are harvested mid-September. They are destemmed and conveyed to stainless steel vats, where they remain for 1–6 days for maceration. Following primary fermentation, the wine is transferred to an autoclave, an airtight stainless-steel tank, with a dosage added. The sparkling Lambrusco is fined and filtered before bottling.TASTING NOTES
Brilliant ruby red color. Vinous, intense, with a distinctive and fruity bouquet. On the palate, lightly sweet, pleasant and fresh. Pairs wonderfully with pasta dishes, roasts meats and ham. Serve at 50–54°F.