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I vini di Vigneto Saetti | Uglygrapes

Vigneto Saetti

Ruby red with violet hues. Fruit, red flowers. Soft, dry, fresh.

Lambrusco Salamino is so named because of the short, cylindrical shape of the cluster that resembles a salami. It is the most abundant variety of Lambrusco and grows mainly in the provinces of Modena and Reggio Emilia. It has good vigor and a consistent and abundant yield, grows best on cool soils and resists moisture well.

Lambrusco Salamino is so named because of the short, cylindrical shape of the cluster that resembles a salami. It is the most abundant variety of Lambrusco and grows mainly in the provinces of Modena and Reggio Emilia.

<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>na
<label>Average production per ha:</label>120 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel at 21°C with maceration for 5 days. Bottle aging on fine lees for 6 months with subsequent disgorgement.
<label>Sulfur dioxide:</label>na

Lambrusco dell'Emilia Igt

Lambrusco Salamino

Bottiglia

Emilia Romagna

Luciano Saetti

Sorbara

Frignano

Italia

Purple red with garnet highlights. Wild berries, red flowers, humus, underbrush, spices. Rich, soft, fresh, savory, tannic.

Rosso dell'Emilia is an unusual Lambrusco in that it is not sparkling. Lambrusco Salamino grapes ferment in steel tanks at a controlled temperature of about 21° and macerate for 8-10 days. Once this process is completed, the wine is left to decant in barrels until the following spring when the optimal time for bottling will be chosen.

Rosso dell'Emilia is an unusual Lambrusco in that it is not sparkling. Lambrusco Salamino grapes ferment in steel tanks at a controlled temperature of about 21° and macerate for 8-10 days.

<label>Soil:</label>na
<label>Average vineyard age:</label>40 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in stainless steel at 21°C with maceration for 8-10 days. Barrel aging for 6 months.
<label>Sulfur dioxide:</label>na

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Vigneto Saetti (2)

'RossoViola' Lambrusco dell'Emilia Igt

Rosso dell'Emilia Igt