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Castel di Salve

Armécolo 2022

Armécolo 2022

80% Negroamaro · 20% Malvasia Nera di Lecce
2022
Italië · Apulië
Everyday Red
aalbes · framboos · kers · meidoorn
€13,99
€13,99
Sale Sold out

Castel di Salve, Armécolo

A red wine from Salento, the heel of Italy's boot. Castel di Salve works with indigenous grapes and deliberately keeps the style accessible: short barrel aging, focus on fruit. A house wine-plus for those who want something more than standard.

What you smell
Red fruit on the forefront: redcurrant, raspberry, and ripe cherry. Behind that, a floral note of hawthorn.

What you taste
Full and harmonious, with juicy red fruit and a fresh initial taste that keeps the wine light on the tongue. The tannins are round, with no abrasive feeling, and the finish lingers for a long time.

How it's made
80% Negroamaro and 20% Malvasia Nera di Lecce, hand-picked at the end of September. The Negroamaro first undergoes six days of cold maceration on the skins at 5°C, followed by approximately ten days of controlled fermentation on the skins. Eight months of aging in steel, followed by at least four months in bottle. No wood, so the fruit remains pure.

Serve
Serve at 17°C in a standard red wine glass. Decanting not necessary.

Pairs well with

  • Orecchiette with tomato-lamb ragout: the juicy red fruit picks up the sweet tomato, the freshness cuts through the fat of the lamb.
  • Grilled eggplant with ricotta and mint: the floral notes and red fruit play beautifully against the smoky, creamy dish.
  • Pizza with salami and olives: a classic match, the freshness keeps the wine balanced with the salt and fat.
View full details

What do you smell<!--en-->Red fruit in the foreground: redcurrant, raspberry and ripe cherry. Behind that, a floral note of hawthorn.<!--en--><!--en-->What do you taste<!--en-->Full and harmonious, with juicy red fruit and a fresh acidity that keeps the wine light on the tongue. The tannins are round, not abrasive, and the finish lingers.

80% Negroamaro and 20% Malvasia Nera di Lecce, hand-picked at the end of September. The Negroamaro first undergoes six days of cold maceration on the skins at 5°C, followed by approximately ten days of controlled fermentation on the skins. Eight months of maturation in steel, followed by at least four months in bottle. No wood, so the fruit remains pure.

Serve at 17°C in a standard red wine glass. No decanting needed.

- Orecchiette with tomato and lamb ragu: the juicy red fruit picks up the sweet tomato, the freshness cuts through the fat of the lamb.
- Grilled aubergine with ricotta and mint: the floral notes and red fruit play beautifully against the smoky, creamy dish.
- Pizza with salami and olives: classic match, the freshness balances the wine with the salt and fat.

Castel di Salve in Depressa, Salento, werd in 1885 opgericht door Antonio Winspeare, hertog van Salve, en was het eerste wijnhuis van de streek dat zijn eigen wijn liet rijpen en bottelen. Vijf generaties later runnen Francesco en Riccardo Winspeare het nog altijd, met inheemse druiven als Negroamaro en Primitivo.

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Apulië is de hak van Italië: plat, warm en zonovergoten, met van oudsher hoge opbrengsten en stevige, donkere wijn. De laatste decennia neemt een groeiende groep makers gas terug, met meer aandacht voor de wijngaard dan voor het volume.

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