Luciano Saetti lives in Modena and makes an incredible DOC Lambrusco Salamino di Santa Croce from a very local strain of Lambrusco. He works completely organically in the vineyards, with nothing added in the cellar including sulfur.
D.O.C Salamino di S. Croce Lambrusco; Grape: Salamino di Santa Croce; Vines: 40 years old; Vinification: Fermentation takes place in steel tanks at a uniform temperature of 21° degrees C. Maceration lasts three days; the alcoholic fermentation is completed without the dregs of the pressed grapes. Fermentation occurs in bottle by spring. Degorgement: After a refinement time in bottle , wine is degorgè for at least the next six months.
![](http://pinterest.com/pin/create/button/?url=https%3A%2F%2Fshop.slopecellars.com%2Fproducts%2Fsaetti-lambrusco-salamino-s-croce-2024&media=http://shop.slopecellars.com/cdn/shop/files/Slope_BW_1_1024x1024.png?v=1764722892&description=Saetti Lambrusco Salamino "Viola" 2024){kind=link}