Lambrusco Salamino di Santa Croce DOC Secco

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Intensely red colour, with a lively froth, sparkling and fading; vinous and intense bouquet, with a characteristically fruity scent.

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Salamino

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Light maceration of 18-24 hours, drawing off and fermentation at a controlled temperature of 17° C. Second fermentation (‘Pris de Mousse’) in “cuve close”.

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Pasta and dishes with strong flavours.

Lambrusco Salamino di Santa Croce DOC Secco