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| Lambrusco Salamino |
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| Wine name |
Lambrusco Salamino |
| Type of wine |
Red wine |
| Production zone |
It is the "northernmost" of the Modena
Lambruscos and it is also the most odorous and full-bodied.
Those qualities make it the Lambrusco best adapted to
accompanying the succulent and fatty foods of Emilia. The
Lambrusco vineyards are extensively planted in the zone
extending from the slopes of the hills to the banks of the
Po, the natural border separating the province of Mantua
from those of Reggio Emilia and Modena |
| Grapes |
Lambrusco salamino, other Lambrusco and Uva
d'Oro |
| Ageing |
Up to three years |
Features, color,
smell, flavor, taste etc. |
Lively, evanescent foam. In color, it is
ruby red of varying intensity. It has vinous and intense
odor with a characteristically fruity scent and dry or
sweetish, cleanly vinous, appealing, full-bodied, sapid,
fresh and fizzy flavor |
| Alcoholic strength |
11° C |
| Serving temp. |
Serve at 14 - 16° C |
| Matching foods |
All meals, but especially risotto with meat
sauce, boiled meats, and cold cuts |
| Recommended glass |
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