Chardonnay

chardonnay

CLASSIFICATION: I.G.T. Salento.

GRAPE VARIETY: 100% Chardonnay.

PRODUCTION AREA: Guagnano (LE), Montemesola (TA).

TRAINING: Guyot (5,000 plants per hectare).

HARVEST: First ten days of August.

VINIFICATION: The grapes are destemmed, crushed, and gently pressed. The must is cooled to 10° C. in order to allow for natural fining. Alcoholic fermentation is carried out in stainless-steel vats at 15° C.

AGING POTENTIAL: A wine that will maintain its freshness and flavor for 2 years.

COLOR: Straw yellow with hints of green.

NOSE: Notes of lily, magnolia, juniper, and linden are followed by ripe fruit and seductive herbaceous aromas.

PALATE: The alcoholic structure and freshness in this wine reward the wine lover with its drinkability and approachability. Its rich finish mirrors its aromas with great balance.

PAIRING: Seafood in general, particularly mollusks and shellfish.
Vegetables and soft cheeses.

SERVING TEMPERATURE: 11° C. (52° F.).

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Negroamaro Rosato

best rose italy

CLASSIFICATION: I.G.T. Salento.

GRAPE VARIETY: 100% Negroamaro.

PRODUCTION AREA: Guagnano (LE).

TRAINING: Spur-pruned cordon-trained (5,000 plants per hectare).

HARVEST: Second half of September.

VINIFICATION: The grapes are macerated for 12-24 hours in order to extract the correct color from the skins and the classic aromatic notes of Negroamaro. The free-run must is fermented at 14-15° C. in stainless-steel vats where it remains until alcoholic fermentation is completed.

AGING: The wine is then aged in stainless-steel until bottling.

AGING POTENTIAL: Drink upon release or cellar for 1-2 years.

COLOR: Soft pink-rosé.

NOSE: Essence of geranium and rose combined with strawberry and cherry. Sweet and nuanced on the nose, with noteworthy tenacity.

PALATE: The wine’s impressive alcohol is balanced by its delicate flavors and light, bright freshness, elegance, and persistence.

PAIRING: Excellent with cheese soufflé, vegetable torts, and intensely flavored seafood and soups. Eggs, poached or scrambled, are also a favorite pairing.

SERVING TEMPERATURE: 11° C. (52° F.).

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Primitivo

Primitivo Zinfandel puglia

CLASSIFICATION: I.G.T. Salento.

GRAPE VARIETY: 100% Primitivo.

PRODUCTION AREA: Sava (TA), Torricella (TA), San Pietro Vernotico (BR).

TRAINING: Head-trained (alberello), (4,500 plants per hectare).

HARVEST: Early September.

VINIFICATION: After being destemmed and crushed, the must macerates with skin contact for 6-7 days. Fermentation is carried out at 25-26° C.

AGING: The wine is then aged in barriques for approximately 6 months.

AGING POTENTIAL: This wine is ready to drink but will continue to evolve for 3-4 years.

COLOR: Ruby red with delicate garnet undertones.

NOSE: The minerality of the nose creates a delicate combination of morello and sour cherry and prune. Floral and spicy notes follow in a superbly persistent finish.

PALATE: Gentle tannins, impressive acidity combine with the classic delicacy and alcoholic content of Primitivo in the flavors of this once forceful but now elegant and noble wine.

PAIRING: Pasta with rich meat sauces, excellent with red meat and in particular lamb. An ideal pairing for moderately aged as well as intense ripe cheeses.

SERVING TEMPERATURE: 18° C. (64° F.).

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Negroamaro

best red wine puglia

CLASSIFICATION: I.G.T. Salento.

GRAPE VARIETY: 100% Negroamaro.

PRODUCTION AREA: Guagnano (LE).

TRAINING: High-trained (4,500 plants per hectare).

HARVEST: Mid-September.

VINIFICATION: After being destemmed and crushed, the must macerates with skin contact for 6-7 days. Fermentation is carried out at 24-25° C.

AGING: The wine is then aged in stainless-steel vats until bottling.

AGING POTENTIAL: This wine is ready to drink, with delicate aromatic evolution over the next 2-3 years. As the wine ages, its flavors will evolve as its tannin mellows.

COLOR: Intense ruby red with tender, soft hints of violet.

NOSE: Red fruit with delicate herbaceous notes with a wide range of aromas, including sour cherry, red prune, and thyme followed by flint.

PALATE: The flavor of this wine is defined by its balance of delicacy and alcoholic content set against its minerality and freshness. Nuanced and persistent, it starts out softly and evolves into a delicate yet confident finish with classic Negromaro notes.

PAIRING: Mediterranean cuisine, pasta with sauce, soups, and gentle aged cheeses.

SERVING TEMPERATURE: 16° C. (61° F.).

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Salice Salentino Riserva

best salice salentino puglia

CLASSIFICATION: D.O.C. Salice Salentino.

GRAPE VARIETY: 100% Negroamaro.

PRODUCTION AREA: Guagnano (LE).

TRAINING: Pruned-spur cordon-trained (4,500 plants per hectare).

HARVEST: End of September.

VINIFICATION: After being destemmed and crushed, the must macerates with skin contact for approximately 10 days. Fermentation is carried out at 25-26° C.

AGING: Once malolactic fermentation is completed, the wine is aged in 1-year- and 2-year-old barriques for approximately 6 months.

AGING POTENTIAL: This wine is ready to drink but it will continue to evolve for 3-4 years.

COLOR: Streaks of garnet giving way to intense ruby red.

NOSE: Candied fruits and spices that evolve into clean underbrush, tea, and amber notes.

PALATE: Enhanced by notes of red flowers, the aromas return on the palate transported by confident but not overbearing alcohol. The tannins and fresh acidity work in counterpoint to create a balanced, soft wine.

PAIRING: Roast veal and beef, game, lamb, and ripe aged cheeses.
Serving temperature: 18° C. (64° F.).

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