Lambrusco Vigneto Saetti
product without any sulfate additives
| Grape variety: | 100% Salamino di Santa Croce |
| Cultivation method: | guyot or spalliera system |
| Age of plants: | 40 years old |
| Production per hectare: | 12 tons |
| Harvest method: | Manual |
| Wine making: | Fermentation takes place in steel tanks at a uniform temperature of 21° degrees centigrade , the soaking lasts three days; the alcoholic fermentation is completed without the dregs of pressed grapes, in order to obtain a fine product. In the following spring the fermentation rigorously happens in bottles at monitorised temperature and in a controlled environment. |
| Degorgement: | After a refinement time on bottles thin dregs, wine is “degorgè” for at least the next six months. Afterwards the wine is ready to be sold. |
| Information for consumers: | A ruby red shade wine with a rich and persistent perlage, at the smell emphasized by an aroma of violet and red berries. At the taste, the flavour is soft and firm, with scents that recalls the great Lombroso tradition. |
| Features: | After years of attention and care, Vigneto Saetti has concentrated on quality, hence reducing the quantity produced, obtaining a grape where its natural equilibrium and unique qualities allow for a wine production without any addiction of sulphur dioxide. To maintain this wine, we follow only the oldest and simplest tradition: the natural fermentation of grapes. |
Rosato dell’Emilia
product without any sulfate additives
| Grape variety: | 100% Salamino di Santa Croce |
| Cultivation method: | guyot or spalliera system |
| Age of plants: | 40 years old |
| Production per hectare: | 6 tons |
| Harvest method: | Manual |
| Wine making: | Once the grapes have been pressed and the must has been separated from the skins, fermentation is begun in steel barrels at a controlled temperature of 21°. The following spring the in-bottle fermentation process is begun in temperature controlled rooms. |
| Degorgement: | After a refinement time on bottles thin dregs, wine is "degorge" for at least the next six months. Afterwards the wine is ready to be sold. |
| Information for consumers: | An intense rose color, fine and persistent perlage, bouquet composed of strawberry and red berry notes. Delicate flavor with a softness that recalls the freshness of a wine produced in an entirely natural manner |
| Characteristics: | It is obtained from a grape in which the natural harmony and outstanding character make it possible to carry out the wine-making process without the addition of any sulfates. This wine contains only natural sulfates that have been generated by the grape fermentation process itself. |
Rosso dell’Emilia
product without any sulfate additives
| Grape variety: | 100% Salamino di Santa Croce |
| Cultivation method: | Guyot or spalliera system |
| Age of plants: | 40 years old |
| Production per hectare: | 6 tons |
| Harvest method: | Manual |
| Wine making: | The fermentation process takes place in steel tanks at a controlled temperature of about 21° with maceration periods of from 8 to 10 days. Once this process has been completed the wine is bottled and put on the market. |
| Information for consumers: | A ruby-red color with intense purple highlights, bouquet composed of violet and red fruit notes. The flavor is very full-bodied and distinguished by the softness that recalls the freshness of a wine produced in an entirely natural manner without recourse to chemical preservatives. |
| Characteristics: | It is obtained from a grape in which the natural harmony and outstanding character make it possible to carry out the wine-making process without the addition of any sulfates. This wine contains only natural sulfates that have been generated by the grape fermentation process itself. |