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.
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.
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.
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 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.
