t is the "northernmost" of the Modena Lambruscos and it is also the most odorous and full-bodied. Those qualities make it the Lambrusco best adapted to accompanying the succulent and fatty foods of Emilia.Lambrusco Salamino derives its name from its cluster, which is small, compact and cylindrical, a form that resembles a small salami, which is entirely fitting, for in the region the hog and the many products made from its meat are held in high honor.
As is true of the Lambrusco di Sorbara, this wine is not kept long in the winery. It is bottled young in order to capture all of its liveliness and fresh fragrance, as well as its characteristic foam.
In origin, Lambrusco is one of the noblest wines. The wild vine from which the modern variety is derived was called "labrusca" by the Latins and it was known to and cultivated by the Etruscans and Romans.
The vine and wine first appeared under the modern name in the 18th century and both were lineal descendants of the Labrusca mentioned by Cato the Elder.
The Lambrusco vineyards are extensively planted in the zone extending from the slopes of the hills to the banks of the Po, the natural border separating the province of Mantua from those of Reggio Emilia and Modena.
