Tasting: The most delicious sparkling red wine you've ever tasted. Creamy, blackberry and blueberry, violet notes, dry.
Grape: 100% Lambrusco Salamino
Lambrusco Salamino is so called for its appearance: the short and cylindrical grape bunch will remind you, and everyone else, of a salame. Given Italy’s love affair with salame (over two hundred and fifty varieties at last count) it’s not surprising that a grapevine would be named after one of the country’s favorite foods. Though also called Lambrusco Galassi and Lambruschino, the most commonly used synonym is Lambrusco Salamino di Santa Croce, as it originates from the area of Santa Croce de Carpi near Modena.
At over four thousand hectares, it is the most planted of all Lambruscos, grown mainly in the provinces of Modena and Reggio Emilia, and more rarely around Bologna, Ferrara and Mantova. Its abundance in the Modena countryside is explained not just by its intrinsic qualities (in some respects, it’s the best of all Lambruscos, as its wines combine the grace and fragrance of Lambrusco di Corbara with the power and body of Lambrusco Grasparossa) but because it is also not used as a polluter for the Sorbara variety. Blessed by good vigor, it is a late ripener like all Lambruscos, but guarantees steady, copious yields. It likes fresher soils and can stand up to humid conditions very well.
Farming: Practicing organic - all the agriculture is done organically and natural vinification and re-fermentations take place in bottle.
Vinification: 100% Lambrusco Salamino. Natural fermentation in stainless steel tanks. Carbonation using modified charmat method. (The yeast and sugar cause a second fermentation in the bottle, which is held under pressure so the carbon dioxide from the fermentation is forced into the wine). Minimal sulfur additions and no filtering or fining.
About the Winemaker: On the outskirts of Modena in the tiny village of Campogalliano is the small estate of Podere il Saliceto. Gian Paolo Isabella is most known as a decorated Muay Thai champion though he is a gentle winemaker both in the vineyard and the cellar. In 2005 he and his brother in law Marcello were driven to follow their passion for all things wine and founded the 4 hectare estate they now operate together. As producers of lambrusco they are dedicated to working with the classic local grape varieties such as Lambrusco di Sorbara and Salamino but they also work with the uncommon Malbo Gentile variety.