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work in the vineyards and cellar is done in a holistic and lopped system
Un-chillfiltered and natural color
Definitely assertive
Ultimate Recommendation) (Great Value)
then crushed by foot and put into macro bin
Saetti Lambrusco Salamino "Viola" 2024 France work in the vineyards andLuciano Saetti lives in Modena and makes an incredible DOC Lambrusco Salamino di Santa Croce from a very local strain of Lambrusco. He works completely organically in the vineyards, with nothing added in the cellar including sulfur. D. O. C Salamino di S. Croce Lambrusco; Grape: Salamino di Santa Croce; Vines: 40 years old; Vinification: Fermentation takes place in steel tanks at a uniform temperature of 21 degrees C. Maceration lasts three days; the
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