Vigneto Saetti | Rosso Viola | Lambrusco Salamino | Organic | 2024
Real Lambrusco — not the sweet, mass-produced version that defined the category for decades, but the genuine article from Emilia-Romagna: dry, sparkling, deeply colored, and alive with energy. Vigneto Saetti farms 50-year-old Lambrusco Salamino vines organically in the flatlands south of Modena, hand-harvesting fruit...Show More >
Vigneto Saetti | Rosso Viola | Lambrusco Salamino | Organic | 2024
Real Lambrusco — not the sweet, mass-produced version that defined the category for decades, but the genuine article from Emilia-Romagna: dry, sparkling, deeply colored, and alive with energy. Vigneto Saetti farms 50-year-old Lambrusco Salamino vines organically in the flatlands south of Modena, hand-harvesting fruit with thick skins, high natural acidity, and intense pigmentation. The winemaking is as honest as the farming: spontaneous fermentation in small steel tanks taken to complete dryness, secondary fermentation initiated in the bottle with fresh grape must, hand-riddled and hand-disgorged, and zero sulfur added at any stage. The result is a wine of remarkable purity — dark ruby in the glass, with a bouquet of aromatic cherries, strawberries, and violets, and a persistent, creamy mousse that delivers an elegant, sophisticated mouthfeel. Supple tannins and energetic acidity make it as versatile at the table as it is thrilling to drink on its own.
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Appellation: Emilia-Romagna, Italy
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Varietal: 100% Lambrusco Salamino
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Vintage: 2024
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Format: 750ml
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Vine Age: 50+ years
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Method: Méthode ancestrale — bottle-refermented, hand-riddled & disgorged
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Certification: Certified Organic | No sulfites added
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Style: Dry, sparkling red
67 Wine Picks
"Made from organic grapes and fermented in the bottle with no added sulfites, Rosso Viola is a dark ruby with a terrific bouquet of aromatic cherries, strawberries and violets. In the mouth, the tiny bubbles have an elegant, persistent creaminess that brings forth a highly sophisticated mouthfeel with energetic flavors that linger deliciously through the finish. Some supple tannins make this a great wine for pizza, cured meats and strong cheeses." — Bart Hopkins
Pairing Suggestions
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Classic Emilian: Pizza, mortadella, prosciutto di Parma, or salumi boards.
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Cheese: Parmigiano-Reggiano, aged Pecorino, or strong washed-rind cheeses.
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Casual: Charcuterie, fried foods, or a simple weeknight pasta with tomato sauce.
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