Synonym: Lambrusco di S. Croce.
Commonly mistaken for: none.
Origin: Italian variety, cultivated in the Emilia Romagna region, around Modena province. It is one of the most classic varieties of the large family of Italian Lambruscos. The name “salamino” refers to the bunch form, in fact the bunch has a cylindrical form with a good density of berries that resembles a small salami.
Agronomic and environmental aspects: It has a preference for deep soils, friable and fresh, however it can be adapted to different types of soil with good results. It is suitable for different training systems, in Italy quite wide training systems are typically used, but good results can also be obtained with spur pruning and VSP. The production is good and constant, but this variety is not very suitable for mechanical harvesting due to bunch shape and to the difficulty of detachment from pedicel.
Diseases, pests and disorders: It shows a good resistance to the most important diseases; susceptible to ESCA.
Growing Tip: expanded, cottony, of whitish green colour with reddish edges.
Leaf: medium size, pentagonal, 3-lobed. Has a V-shaped or full open U-shaped petiolar sinus, lateral superior sinuses are deep, while inferior are hardly present. The profile is late with revolute edges.
Bunch: small, compact, of cylindrical form with one wing.
Berry: medium size and spherical; skin is not very thick, but strong, of blue-black colour, covered by waxy bloom. [average weight: 1.06g. vintage 2005].
Training system: bilateral spurs cordon (VSP)
The wine is very rich in colour, with an intense and characteristic fragrance, it is full bodied and lively. It has good acidity, is not too rich in tannins and is quite alcoholic. It is usually bottled when young after blending with other Lambrusco from Emilia in order to obtain the classical Lambrusco style, almost dry and sparkling.