Lambrusco Salamino, Vigneto Saetti
Staff Pick

Lambrusco Salamino, Vigneto Saetti - 2022

Item # 42941 750mL

Made from a particular sub-variety of Lambrusco called Salamino that's known for it's thick skins, dark color and high acidity. Luciano Saetti is one of a newer generation of Lambrusco growers thinking about this much-maligned, mass-produced wine in a more modern—which is to say more old-fashioned, artisanal—way.

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Grape Variety
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Production Methods



Practicing Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.

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Staff Pick Notes

Lambrusco ranks high on our most requested list. It’s always easy, quaffable, and fairly priced. My first recommendation for red Lambrusco is Vignetto Saetti’s RossoViola. It drinks clean, pure, and precise without any tinge of wet wool or barnyard that you’ll find in the majority of red Lambruscos. Its red and dark berry fruit shows elegant restraint. It has aromas of violets and herbs. It has mouthwatering acidity and a fresh minerality. I like to call this the “Burgundy” of Lambruscos. The quality of this wine is a result of rigorous farming (organic) and intensive wine making. No chemicals (sulfur included) are added to the vines or the wine. The second fermentation happens in the bottle instead of a tank, like most Lambruscos. Disgorgement is done by hand and dated on the label. Serve with regional Parmigiano Reggiano.

- CP



One item from Emilia-Romagna that hasn’t yet broken through to ubiquity is Lambrusco, the slightly fizzy indigenous red wine that runs the gamut from sweet and desserty to dry, mineral and mouth-gripping. Lambrusco (the name of both the grape and the wine it produces) is the main grape grown in the region of Modena, sandwiched between the cities of Parma and Bologna. As in most regions in Italy, there are also a slew of Indiginous varieties planted throughout the province. Wines from Albana,...

Read more about Lambrusco

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