Lambrusco Salamino is a red grape of Emilia-Romagna, grown mainly in the plains around Carpi and Santa Croce, north of Modena, and in the province of Reggio Emilia. It makes deep-coloured, fruity, sparkling reds with red cherry, berries and violet, and is the most widely planted of the Lambrusco grapes.
Lambrusco is a family of different varieties, not a single grape. Salamino takes its name from its bunches, which are small, compact and cylindrical, said to look like a little salami. Its traditional home is the village of Santa Croce near Carpi, which gives the grape its full name, Lambrusco Salamino di Santa Croce. In style it sits between the pale, sharp Lambrusco di Sorbara and the dark, tannic Lambrusco Grasparossa. It is grown on high, vigorous vine training systems and is valued for its regular yields and good colour.
The soils are mostly deep alluvial clay and silt from the Po and Secchia rivers.
Most Lambrusco Salamino is made sparkling, by the tank method or by refermentation in the bottle, and it can be dry (secco), off-dry (amabile) or sweet (dolce). The dry versions are the most versatile with food. Drink it young and serve it cool.
Start with a dry Lambrusco Salamino di Santa Croce or a Salamino-based Emilia IGT. Producers worth knowing include Medici Ermete, Vigneto Saetti, Fangareggi, Paltrinieri, Venturini Baldini, Quarticello, Podere Cipolla (Denny Bini) and Cantina Albinea Canali.
Lambrusco Salamino is often blended with Lambrusco Maestri and Ancellotta. Read our best Lambrusco wines, the best Emilia-Romagna wines, or browse the grape varieties index.