Visit of the winery followed by a wine tasting, of these wines:
• Amaluna vino Spumante Extra Dry
• Rosalita Rosato Salento IGP
• Selvamara Negroamaro Salento IGP
Wine tasting will paired by cold cuts and cheeses, and typical bread made in Salento.
1943 SALENTO ROSSO IGP
TASTING NOTES
An intense red wine with purple highlights. Its bouquet appears very complex and elegant. On the nose it explodes with hints of roasted coffee bean, ripe cherry and plum, combined with spicy notes of vanilla. Harmoniously balanced and velvety on the palate, with a delicate balance of tannins it is full-bodied and delicious, with the rich underlying sweetness typical of wines made with dried grapes.
Visit of the winery and walking through vineyards, followed by a wine tasting, of these wines:
• Melarosa Spumante Rosè Extra Dry,
• Bagnara Fiano Salento IGP,
• Corerosa Salento Rosato IGP,
• Serenere IGP Salento Malvasia Nera,
• Sangaetano Primitivo di Manduria Rosso DOP Riserva
Wine tasting will paired by cold cuts and cheeses, and bread made in Salento.
GRAPES
Primitivo 50% Cabernet Sauvignon 50%
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants among the provinces of Brindisi, Lecce and Taranto
TERROIR
Clayey, deep and characterized by gravel
HARVEST
Early September
PRODUCTIVE PROCESS
Fermentation takes place separately in horizontal rotary fermenters at a controlled temperature between 23-25° C for about 10 days. The final racking takes place using soft presses. Assembly follows
AGING PROCESS
Short aging in second and third passage American oak barrels, then in bottle
ORGANOLEPTIC CHARACTERISTICS
A wine which links the cellar vocation of the most traditional vineyards to an international soul. We are talking of Primitivo and Cabernet Sauvignon. In the glass we can see a ruby red color, which is impenetrable but at the same time shiny. Vegetal notes, balsamic background. The sip is full and satisfying, structured and made of unusual elegance
FOOD PAIRING
Goat cheeses; meat rolls; lamb stew with olives, orecchiette with cacioricotta
SERVICE TEMPERATURES
18/20°C
ALCOHOLIC STRENGTH
13,5% vol.
GRAPES
Negroamaro
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants located in Brindisi, Lecce and Taranto provinces
TERROIR
Clayey, calcareous, shallow and composed of gravel
HARVEST
Early August
PRODUCTIVE PROCESS
The grapes are harvested prematurely in order to preserve the acidity. After a first fermentation in steel, the second fermentation takes place in insulated autoclaves at a controlled temperature of 14/16°C, for about 30 days.
AGING PROCESS
Steel and bottle
ORGANOLEPTIC CHARACTERISTICS
A Charmat Method, obtained from 100% Negroamaro grapes, which admirably demonstrates the versatility of this vine. Sparkling shining antique pink with subtle and persistent perlage. The nose is full of aromas of small fresh red fruits, strawberries and raspberries, rose petals and iodized blows. The sip is pleasant, immediate, with a perfect balance between softness and freshness. Very pleasant finish
FOOD PAIRING
Perfect for any aperitif; prawns and scampi; fusion dishes; shrimps and vegetables tempura
SERVICE TEMPERATURES
6/8°C
ALCOHOLIC STRENGTH
11,5% vol.
GRAPES
Negroamaro 85% Malvasia Nera 15%
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants located in the lands of Squinzano DOP
TERROIR
Clayey, deep and characterized by gravel
HARVEST
Mid-September
PRODUCTIVE PROCESS
Fermentation takes place in horizontal rotary fermenters at a controlled temperature between 23-25° C for about 10 days. The final racking takes place using soft presses
AGING PROCESS
Refinement exclusively in steel aimed at enhancing the varietal characteristics typical of the origin area. Subsequent elevation in the bottle
ORGANOLEPTIC CHARACTERISTICS
In the glass, you can see compact but bright ruby color. The bouquet is full with the typical scents of Negroamaro and Malvasia Nera: cherry, plum, clove, which leave a background of flower hints, making gentle bouquet. Satisfying and long sip. Pleasant freshness with a saline hint. Gentle tannin. Lovely finish with nice persistence
FOOD PAIRING
Medium-aged cheeses; Cacciatore meats; cured meat
SERVICE TEMPERATURES
16/18°C
ALCOHOLIC STRENGTH
12,5% vol.
GRAPES
Fiano
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants located in a hilly area of Squinzano, Salento
TERROIR
Medium-textured tending to clayey with crushed stone
HARVEST
Mid-August
PRODUCTIVE PROCESS
The grapes are harvested by hand in crates and subjected to a soft pressing and thermoregulated fermentation at 15°C in stainless steel vats
AGING PROCESS
Steel and bottle
ORGANOLEPTIC CHARACTERISTICS
Straw lemon wine with golden flashes. The nose offers a succession of fruity notes, aromatic herbs and delicate floral aromas. A wine of disruptive and immediate freshness and marine salinity, with a pleasantly persistent finish
FOOD PAIRING
Raw seafood; seafood risotto; grilled fish; legume soup; fresh cheeses
SERVICE TEMPERATURES
8/10°C
ALCOHOLIC STRENGTH
12,5% vol.
GRAPES
Negroamaro 80% Malvasia Nera 20%
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants located in the land of Brindisi DOP
TERROIR
Sandy loam, deep
HARVEST
Mid-September
PRODUCTIVE PROCESS
Fermentation takes place in horizontal rotary fermenters at a controlled temperature between 23-25° C for about 10 days. The final racking takes place using soft presses
AGING PROCESS
Refinement exclusively in steel aimed at enhancing the varietal characteristics typical of the origin area. Subsequent elevation in the bottle
ORGANOLEPTIC CHARACTERISTICS
Authentic wine, linked to wine tradition of Salento region. Ruby color with purple hints, it's a prelude to a prevalence of cherry and plum aromas. Then sweet spicy notes on a final which evokes Mediterranean bush. Appealing on the palate, good structure and adequate freshness. Delightful tannin. Long persistence
FOOD PAIRING
Medium-aged cheeses; lasagna with meat sauce; Cacciatore meats; cured meat
SERVICE TEMPERATURES
18/20°C
ALCOHOLIC STRENGTH
12,5% vol.
GRAPES
Susumaniello 50% Primitivo 50%
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants among the provinces of Brindisi, Lecce and Taranto
TERROIR
Deep, medium-textured tending to clayey
HARVEST
Mid-September for Susumaniello, early September for Primitivo
PRODUCTIVE PROCESS
The grapes are harvested by hand in small boxes and cooled in our cold rooms at 4°C for 48 hours. This is followed by a short cryomaceration in the press and subsequent soft pressing and separate thermoregulated fermentation at 15°C in stainless steel vats
AGING PROCESS
Steel and bottle
ORGANOLEPTIC CHARACTERISTICS
Elegant expression of an excellent Salentine rosé wine in a charming light, bright pink color. Scents of small red fruits, roses, geranium, with hints of Mediterranean herbs and mineral background. It pleasantly flows in the mouth, with a sip of great freshness that softly envelops the palate, giving a feeling of perfect harmony. Good persistence
FOOD PAIRING
Raw shrimps and scampi; avocado and salmon canapes; fish first courses; stuffed peppers; soups of cereals and legumes; Pizza; white meat dishes
SERVICE TEMPERATURES
10/12°C
ALCOHOLIC STRENGTH
12,5% vol.
GRAPES
Primitivo
PLANTING DENSITY
5.000 plants/Ha
TRAINING SYSTEM
Trellises plants among the provinces of Brindisi and Lecce
TERROIR
Clayey, calcareous, rich in minerals and iron oxides that give the characteristic red color to the earth
HARVEST
Early September
PRODUCTIVE PROCESS
The grapes are left to overripe on the vine and harvested manually after careful selection of the healthiest bunches. Fermentation at controlled temperature in horizontal rotary fermenters between 23-25 ° C for 10 days. It follows racking in the soft press
AGING PROCESS
Aging in second and third passage French oak barriques, then in the bottle
ORGANOLEPTIC CHARACTERISTICS
Deep ruby color, with hints of purple, it's a wine obtained from Primitivo grapes whose distinctive feature is pleasantness. On the nose, you can smell ripe but lively fruit, cinnamon notes, chocolate, tobacco and liquorice. The taste is consistent, enveloping your palate, giving elegance and long pleasantness with a fresh savory note which make you sip it again. Long and fulfilling persistence
FOOD PAIRING
Sweet and sour lamb; stewed wild boar; long-aged cheeses; pork ribs; cured meat
SERVICE TEMPERATURES
18/20°C
ALCOHOLIC STRENGTH
14,5% vol.
MARC
The pomace of Primitivo, right from their arrival in the distillery, is treated and preserved with "GrappaSystem", a system thanks to which it is possible to give life to a controlled fermentation obtained with the addition of selected oenological yeasts. “GrappaSystem” also guarantees the preservation of the pomace in an ideal, healthy environment with the right pH level, inside food grade plastic film tunnels, at high pressure and in the absence of oxygen. This is the secret that allows the pomace to keep the aromas intact even for several weeks, in a completely natural way
ORGANOLEPTIC CHARACTERISTICS
The choice of pomace, the expertise in distillation and the careful aging in oak barrels give rise to this grappa, with an amber color, a fine and harmonious taste, with hints of vanilla, toasted wood, tobacco and spices
DISTILLATION
It takes place partly in traditional bain-marie stills and partly in technologically advanced systems in order to obtain the maximum aromatic yield and maximum finesse on the palate, each vine that participates in the blend is distilled separately and only at the time of preparation of the blend for the During aging, the grappas obtained are expertly dosed, to form a harmony in which none prevails but each one gives its best
SERVICE TEMPERATURES
18/20°C
ALCOHOLIC STRENGTH
38% vol.
GRAPES
Susumaniello 50% Primitivo 50%
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants among the provinces of Brindisi, Lecce and Taranto
TERROIR
Deep, medium-textured tending to clayey
HARVEST
Mid-September for Susumaniello, early September for Primitivo
PRODUCTIVE PROCESS
The grapes are harvested by hand in small boxes and cooled in our cold rooms at 4°C for 48 hours. This is followed by a short cryomaceration in the press and subsequent soft pressing and separate thermoregulated fermentation at 15°C in stainless steel vats
AGING PROCESS
Steel and bottle
ORGANOLEPTIC CHARACTERISTICS
Elegant expression of an excellent Salentine rosé wine in a charming light, bright pink color. Scents of small red fruits, roses, geranium, with hints of Mediterranean herbs and mineral background. It pleasantly flows in the mouth, with a sip of great freshness that softly envelops the palate, giving a feeling of perfect harmony. Good persistence
FOOD PAIRING
Raw shrimps and scampi; avocado and salmon canapes; fish first courses; stuffed peppers; soups of cereals and legumes; Pizza; white meat dishes
SERVICE TEMPERATURES
10/12°C
ALCOHOLIC STRENGTH
12,5% vol.
GRAPES
Negroamaro
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants located in Brindisi, Lecce and Taranto provinces
TERROIR
Clayey, calcareous, shallow and composed of gravel
HARVEST
Early August
PRODUCTIVE PROCESS
The grapes are harvested prematurely in order to preserve the acidity. After a first fermentation in steel, the second fermentation takes place in insulated autoclaves at a controlled temperature of 14/16°C, for about 30 days
AGING PROCESS
Steel and bottle
ORGANOLEPTIC CHARACTERISTICS
A Charmat Method, obtained from 100% Negroamaro grapes, which admirably demonstrates the versatility of this vine. Sparkling shining antique pink with subtle and persistent perlage. The nose is full of aromas of small fresh red fruits, strawberries and raspberries, rose petals and iodized blows. The sip is pleasant, immediate, with a perfect balance between softness and freshness. Very pleasant finish
FOOD PAIRING
Perfect for any aperitif; prawns and scampi; fusion dishes; shrimps and vegetables tempura
SERVICE TEMPERATURES
6/8°C
ALCOHOLIC STRENGTH
11,5% vol.
GRAPES
Negroamaro
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants among Brindisi, Lecce and Taranto provinces
TERROIR
Clayey, calcareous, shallow and characterized by gravel
HARVEST
Early August
PRODUCTIVE PROCESS
The grapes are harvested by hand in small boxes and subjected to soft pressing. Following a first thermoregulated fermentation in steel tanks, the second fermentation takes place in the bottle. The bottles rest in our barrel room for a minimum period of 72 months before disgorging; subsequently they refine in the bottle
AGING PROCESS
Long aging on the lees in the bottle
ORGANOLEPTIC CHARACTERISTICS
A “Metodo Classico” that demonstrates on one hand the eclecticism of Negroamaro and on the other the ability of producing excellent sparkling wines in Salento. At sight it is pale and brilliant gold with fine and persistent perlage. On the nose it express itself in its complexity: hints of small pastries, elegant notes of light flowers and marked minerality. The sip is full and satisfying. It gives a sensation of great creaminess in the mouth, soft but taut in its flavor and freshness. A dynamic sip that closes with perfect balance and very long persistence
FOOD PAIRING
Raw seafood; seafood first courses; fried fish; agnolotti in parmesan cream
SERVICE TEMPERATURES
6/8°C
ALCOHOLIC STRENGTH
12% vol.
GRAPES
Negroamaro 85% Malvasia Nera 15%
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants located in the lands of Salice Salentino DOP
TERROIR
Clayey, deep
HARVEST
Mid-September
PRODUCTIVE PROCESS
Fermentation takes place in horizontal rotary fermenters at a controlled temperature between 23-25° C for about 10 days. The final racking takes place using soft presses
AGING PROCESS
Refinement exclusively in steel aimed at enhancing the varietal characteristics typical of the origin area. Subsequent elevation in the bottle
ORGANOLEPTIC CHARACTERISTICS
It is a perfect harmony of Negroamaro and Malvasia fusion. Bright ruby color. In the glass, you get Mediterranean hints: it opens with marasca cherry, then herbal essences and spices. The sip is well-structured and well-balanced by the texture of tannins. Dense with a surprisingly powerful fresh. Good persistence
FOOD PAIRING
Medium-aged cheeses; lasagna with meat sauce; Cacciatore meats; cured meat
SERVICE TEMPERATURES
18/20°C
ALCOHOLIC STRENGTH
12,5% vol.
GRAPES
Malvasia Bianca 50% Vermentino 50%
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants located between the provinces of Brindisi and Taranto
TERROIR
Deep, medium-textured tending to clayey
HARVEST
Early September
PRODUCTIVE PROCESS
The grapes are harvested by hand in crates and subjected to a soft pressing and thermoregulated fermentation at 15°C in stainless steel vats
AGING PROCESS
Steel and bottle
ORGANOLEPTIC CHARACTERISTICS
As in a dance step, the Malvasia Bianca and Vermentino grapes give us a perfectly balanced wine. The color is bright straw lemon. The nose is complex, with clear scents of exotic fruits, delicate yellow flowers and mineral notes. The taste is in perfect harmony between the softness and the aromaticity of Malvasia and the freshness of Vermentino. Very persistent and enjoyable
FOOD PAIRING
Raw seafood; seafood risotto; grilled fish; legume soup; fresh cheeses
SERVICE TEMPERATURES
8/10°C
ALCOHOLIC STRENGTH
12,5% vol.
TASTING NOTES: A deep ruby red colour; the bouquet explodes with red beery fruits, cherry and black cherry; on the palate the fruit is ripe and perfectly balanced.
GRAPES
Negroamaro 80% Malvasia nera 20%
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants among the provinces of Brindisi, Lecce and Taranto
TERROIR
Deep, medium-textured, tending to clayey
HARVEST
Early September
PRODUCTIVE PROCESS
The grapes are subjected to a short pellicular maceration and then fermented and vinified in steel tanks, thermoregulated at 15°C
AGING PROCESS
Steel and bottle
ORGANOLEPTIC CHARACTERISTICS
Pale pink and shining color. On the nose small crispy red fruits dominance, then delicate notes of rose, surrounded by iodized blows. Pleasantly fresh and savory, balanced sip, typical expression of the Negroamaro it represents. Good persistence finish FOOD PAIRING Raw shrimps and scampi; zucchini and shrimp risotto; cous cous; omelettes; white meat dishes
SERVICE TEMPERATURES
10/12°C
ALCOHOLIC STRENGTH
12% vol.
SANGAETANO Primitivo di Manduria DOP
TASTING NOTES: A deep ruby red colour with intense violet highlights. The bouquet is characterized by the balance of each of the elements being both elegant and soft. In the mouth it has excellent weight with soft and rich tannins and a finish redolent of vanilla and chocolate.
GRAPES
Chardonnay
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants among the provinces of Brindisi, Lecce and Taranto
TERROIR
Deep, medium-textured tending to clayey
HARVEST
Early August
PRODUCTIVE PROCESS
Soft pressing and fermentation in temperature- controlled steel tanks at 15°C
AGING PROCESS
Steel and bottle
ORGANOLEPTIC CHARACTERISTICS
A bright straw lemon color wine. It reveals hints of yellow fruit, peach and plum, delicate floral touches and pleasant minerality. The sip surprises with its freshness and satisfying flavor. Final good persistence in the mouth
FOOD PAIRING
Raw seafood; seafood risotto; grilled fish; legume soup; fresh cheeses
SERVICE TEMPERATURES
8/10°C
ALCOHOLIC STRENGTH
12% vol.
AMALUNA Spumante extra dry
TASTING NOTES: A shining straw gold in clour with a creamy white mousse and a fine and delicate sparkle. On the nose it is very floral with fruity notes, especially white peach, banana and pineapple; kiwi fruit and citron peel. In the mouth it is soft and flavoured with good balance and weight and pleasantly mineral in character.
