Protected Designation of Origin

Grape production area: Carpi area, mostly the Santa Croce locality.
Grapes: Lambrusco Salamino, single grape wine.
Vinification: in red, with cold maceration. Fermentation at controlled temperature.
Prise de Mousse: Natural Fermentation, Charmat method.
Appearance and sensory characteristics: sparkling wine, ruby red color, typical fruity scent, delicately semi-sweet.
Alcohol strength: 8°
Food pairing and serving: Great when paired with local Emilian cuisine.
Serving temperature: 8 ° – 10 °C