Lambrusco Salamino di Santa Croce DOC
Deep red colour, smooth and vinous taste, fruity bouquet, fine and plentiful froth.
Traditional pressing with a 36-hour long maceration. Fermentation at 18°-20° C. Second fermentation (‘Pris de Mousse’) in “cuve close”.
Ideal for traditional cuisine from Emilia. It is also indicated as an accompaniment to desserts.