Castel di Salve, Brut Rosé Negroamaro Spumante
A sparkling rosé from Salento, made from 100% Negroamaro. The grape, which normally yields robust red wines, is given a lighter, fresher interpretation here. Six months of aging on the lees gives the wine more depth than an average Prosecco-like sparkling wine.
What you smell
Pomegranate, white blossom, and a hint of red fruit. Fresh and floral, not sweet.
What you taste
A silky mousse with fine bubbles. Dry (4 grams residual sugar), with a salty, savory undertone that keeps the wine lively. Well-balanced, crisp finish without harshness.
How it's made
Hand-picked Negroamaro in early September. Two hours of skin contact for the soft rose petal color, followed by fermentation at a controlled 17°C without skins. Six months in stainless steel, then a second fermentation in tank (Charmat method) plus six months on the lees. Dosage 4 g/l.
Serving suggestion
Serve at 8 to 10°C in a white wine glass or a tulip-shaped glass. A coupe flattens the aromas, so it's best avoided.
Pairs well with
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Vitello tonnato: the savory notes in the wine pick up on the capers and tuna mayo, while the bubbles cleanse the fat.
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Fried calamari with lemon: bubbles and acidity cut through the fried richness, and the salty undertone enhances the seafood flavor.
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Goat cheese with beetroot: the red fruit in the wine echoes the earthy sweetness of the beetroot, and the mousse lifts the cheese.
