Guided tour of the Winery followed by a focused tasting.
Duration: 2h
Cost: € 25
Wines for tasting:
Reservations available at least 24 hours in advance
Accompanied by a typical Salento-style aperitif
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.
A walk through the vineyards, followed by a visit to the winery;
at the end of the experience, a guided tasting will be offered, aimed at discovering the native heritage of Salento.
Duration: 2 hours
Cost: € 40
Wines for Tasting:
Reservations available at least 24 hours in advance
Served with a generous traditional Salento-style aperitif.
Colours of the Negroamaro consists in a guided tasting of three wines, made from Negroamaro grapes, combined with a light aperitif from Salento.
Reservations available at least 24 hours in advance
Native declinations consists in a guided tasting of five wines, made from native grapes, combined with a platter of cold cuts and cheeses.
Tasting of 5 Wines:
Reservations available at least 24 hours in advance
The tasting is paired with a platter of typical Salento cold cuts and cheeses.
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
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
5.000 plants/Ha
TRAINING SYSTEM
Espalier-trained vines across the province of Lecce
TERROIR
Loamy-clay, calcareous, shallow, and characterized by gravel
PRODUCTIVE PROCESS
Alcoholic fermentation of the free-run must only. Secondary fermentation (prise de mousse) takes place in autoclave, followed by a brief post-fermentation maceration on the lees. The wine is then aged in bottle..
ORGANOLEPTIC CHARACTERISTICS
A Charmat-method sparkling wine made from 100% Negroamaro grapes, brilliantly showcasing the versatility of this varietal. Sparkling pink in colour with a fine and persistent perlage. The nose is dominated by aromas of fresh red berries—wild strawberries and raspberries—alongside rose petals and subtle saline notes. On the palate, it is enjoyable and approachable, with a perfect balance between softness and freshness. The finish is both pleasant and persistent.
FOOD PAIRING
Raw seafood; seafood pasta dishes; mixed fried fish; agnolotti with Parmesan cream.
BOTTLES PRODUCED 10.000
SERVICE TEMPERATURES 6/8°C
ALCOHOLIC STRENGTH 12% vol.
GRAPES
Negroamaro
PLANTING DENSITY
5.000 plants/Ha
TRAINING SYSTEM
Espalier-trained vines across the province of Lecce
TERROIR
Loamy-clay, calcareous, shallow, and characterized by gravel.
PRODUCTIVE PROCESS
Manual harvesting of the grapes in crates, cluster cooling, gentle pressing and the use of only the free-run juice, controlled temperature alcoholic fermentation, tirage, in-bottle sparkling wine production with aging on its own lees for 24 months, and bottle aging for at least 3 months. Dosage: Extra Brut.
ORGANOLEPTIC CHARACTERISTICS
Straw yellow colour with an appealing luminosity. Fine and persistent mousse. Aromas of ripe yellow citrus fruits and a bouquet of flowers—broom, orange blossom, and acacia—with delicate hints of yeast and nuances of lemon balm. A citric sip that is both firm and creamy, rich in aromas and particularly persistent.
FOOD PAIRING
Raw seafood; sashimi, salmon or tuna tartare, risottos, and fish-based dishes
BOTTLES PRODUCED 2.000
SERVICE TEMPERATURES 6/8°C
ALCOHOLIC STRENGTH 12% 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.
