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Salamino di Santa Croce Rosso Viola - Saetti

£16.99

Salamino di Santa Croce Rosso Viola – Saetti

£16.99

PRODUCER Saetti
COUNTRY Italy
REGION Emilia Romagna
GRAPE 100% Lambrusco Salamino
VINTAGE 2015
ALCOHOL CONTENT 12%
ORGANIC Yes
VEGETARIAN No
VEGAN No
Category:

Description

Producer notes 

The Vigneto Saetti Winery is a family-operated business that was founded in 1998 by Luciano Saetti, whose family has been growing wine grapes for generations in the traditional manner.
The organic vineyard is located in the province of Modena. Originally planted in 1964, every effort has been made to not upset the natural organic harmony of the vineyard. To this day, during harvest operations, each and every grape is carefully inspected and selected in order to obtain nothing but the most healthy.
The vineyard is irrigated by means of the droplet technique and does not practice green pruning. No sulfates are added to the wine.

Tasting notes

A ruby red wine with a rich and persistent perlage and an aroma of violet and red berries.

Additional information

Producer

Saetti

Country

Italy

Region

Emilia Romagna

Grape

100% Lambrusco di Salamino

Vintage

2015

Alcohol Content

12%

Organic

Yes

Vegetarian

No

Vegan

No

Food Pairing

Pasta, rissotto and salamis.

Tasting notes

A ruby red wine with a rich and persistent perlage and an aroma of violet and red berries.

Producer notes

The Vigneto Saetti Winery is a family-operated business that was founded in 1998 by Luciano Saetti, whose family has been growing wine grapes for generations in the traditional manner.
The organic vineyard is located in the province of Modena. Originally planted in 1964, every effort has been made to not upset the natural organic harmony of the vineyard. To this day, during harvest operations, each and every grape is carefully inspected and selected in order to obtain nothing but the most healthy.
The vineyard is irrigated by means of the droplet technique and does not practice green pruning. No sulfates are added to the wine.

Production method

The grapes are handpicked and then crushed. The resulting must is fermented into steel tanks at a controlled temperature. The alcoholic fermentation process is concluded without grape pressing. The sediment falls to the bottom of the tank, avoiding any micro – filtering of the product. The second fermentation takes place in the bottle at a controlled pressure and temperature for at least 4 months. No sulfur is added at any stage of the process

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