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
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 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
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.
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
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.
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.
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.
SELVAROSSA Salice Salentino Riserva DOP
TASTING NOTES: The colour is an intense ruby with scarlet highlights ; the bouquet has enticing notes of cherry jam , dates , vanilla and liquorice. On the palate red berry fruits dominate with undertones of toasty oak; the finish is warm and spicy with well-integrated tannins. Perfect as a wine of meditation.....and of conversation !
Selvarossa TERRA Salice Salentino Riserva DOP 2011
TASTING NOTES: The wine has an intense garnet red colour with a full bouquet of red fruits in particular ripe cherries with hints of vanilla and the special Negroamaro spiciness. On the palate it is beautifully soft with an intensity of flavour and soft tannins. Wonderfully fresh (thanks to the careful work in the cellar) it has a long and satisfying finish. Perfect as a wine of mediation… or of conversation!
SERRE Susumaniello Salento IGP
TASTING NOTES: A deep ruby red in colour with blue depths; on the nose the red fruits dominate with jam and notes of graphite pencil to finish. On the palate it shows a splendid balance between ripe fruit and minerality. An excellent long finish.
It should also be mentioned that Susumaniello grapes are particularly rich in anthocyanins which being anti-oxidants have numerous health benefits.
