Cantina Sorbara Lambrusco Salamino di S. Croce Dedicato ad Alfredo Molinari

Cantina Sorbara Lambrusco Salamino di S. Croce “Dedicato ad Alfredo Molinari” is a vibrant, traditional sparkling red from the heart of Emilia-Romagna. Crafted from the Lambrusco Salamino grape, it captures the joyful, food-loving spirit of Modena’s countryside in a fresh, effervescent style. Dedicated to Alfredo Molinari, this cuvée pays tribute to a figure central to the region’s cooperative winemaking tradition, blending history with a thoroughly modern sense of drinkability.

Tasting Notes
In the glass, this Lambrusco shows a deep ruby-red color with purple highlights and a lively, persistent mousse that forms a vivid, violet-tinged foam. The nose is immediately inviting, with aromas of crushed red cherries, wild strawberries, blackberries, and violets, supported by hints of fresh herbs and a subtle, winey spiciness. On the palate, it’s light to medium-bodied yet energetic, with brisk acidity and fine, creamy bubbles that keep the wine feeling crisp and refreshing. Juicy red fruit flavors—think sour cherry, raspberry, and a touch of blackcurrant—are balanced by a gentle tannic grip and a pleasantly dry to off-dry finish, depending on the cuvée’s exact dosage. The overall impression is clean, vibrant, and moreish, designed to be enjoyed young within a few years of bottling, when its fragrance and freshness are at their peak rather than for long-term cellaring.

Production
Grown in the Lambrusco Salamino di Santa Croce area of Emilia-Romagna, the grapes come from the fertile, alluvial plains around Modena, where clay- and silt-rich soils, tempered by the influence of the Po Valley, help maintain acidity and pure fruit expression. Vines are typically trained on modern trellising systems to optimize sun exposure and airflow, and grapes are harvested at controlled ripeness to preserve aromatic lift and natural freshness. After gentle pressing, the must undergoes a cool primary fermentation in stainless steel to retain the grape’s delicate floral and red-fruit character. The second fermentation takes place using the Charmat (tank) method in pressurized stainless-steel tanks, creating fine, lively bubbles while keeping the wine’s profile bright, youthful, and fruit-driven, before a short period on the lees and bottling under pressure.

Food & Serving
This Lambrusco is tailor-made for Emilia-Romagna’s classic table: pair it with cured meats such as Prosciutto di Parma, mortadella, salami, and coppa, or with rich dishes like lasagne al ragù, tortellini in brodo, and pizza with cured meats. It also works beautifully with aged Parmigiano Reggiano, grilled sausages, and fried appetizers, where its acidity and fizz cut through fat and salt. Serve well-chilled at around 8–10°C; no formal decanting is necessary, though opening the bottle a few minutes before serving allows the aromas to bloom while keeping the bubbles fresh and lively.

Producer
Cantina di Carpi e Sorbara is one of Emilia-Romagna’s most important cooperative wineries, uniting generations of local growers under a shared commitment to quality Lambrusco. With roots reaching back to early 20th-century cooperatives in Carpi and Sorbara—two historic strongholds of Lambrusco production—the merged cantina has played a key role in elevating the reputation of Lambrusco from a simple everyday wine to a serious yet joyful regional specialty. Today, it brings together extensive vineyard holdings, modern winemaking technology, and a strong focus on territorial expression, regularly earning recognition for its DOC Lambrusco bottlings and helping to define the benchmark style for sparkling reds from this part of Italy.

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