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Castel di Salve

Cento su Cento 2020

Cento su Cento 2020

100% Primitivo
2020
Italië · Apulië
Everyday Red
pruim · kers · kruiden · vanille · room
€24,50
€24,50
Sale Sold out

Castel di Salve, Cento su Cento

A 100% Primitivo from Salento, the heart of Puglia. Castel di Salve opts for serious barrel aging here, which gives this wine more depth and complexity than the average Primitivo from the region.

What you smell
Red and black fruit (plum, cherry), with notes of sweet spices and vanilla from the barrel.

What you taste
Full-bodied and harmonious, with a long finish. The tannins are round and soft (no dry mouthfeel), the fruit remains prominent, and the barrel aging provides a warm, creamy undertone.

How it's made
100% Primitivo, hand-picked mid-September. Temperature-controlled fermentation with approximately 20 days of skin contact for color and structure. Then 9 months in French Allier barriques (where malolactic fermentation also takes place), followed by 8 months in steel and a minimum of 7 months in bottle.

Serving
Serve at 18 to 20 degrees Celsius in a large red wine glass. Opening the bottle half an hour before serving will benefit the wine.

Pairs well with

  • Grilled lamb chops with rosemary: the ripe fruit and soft tannins complement the fat of the lamb without overpowering it.
  • Pasta with wild boar ragù: the spiciness and barrel nuances interact with the deep, savory sauce.
  • Aged Pecorino: the salty, pungent cheese enhances the fruit of the Primitivo.
View full details

What do you smell<!--en-->Red and black fruit (plum, cherry), with notes of sweet spices and vanilla from the barrel.<!--en--><!--en-->What do you taste<!--en-->Full and harmonious, with a long finish. The tannins are round and soft (no dry mouthfeel), the fruit remains to the fore, and the barrel ageing gives a warm, creamy undertone.

100% Primitivo, hand-picked in mid-September. Fermentation at controlled temperature with approximately 20 days of skin contact for colour and structure. Subsequently, 9 months in French Allier barriques (where malolactic fermentation also takes place), followed by 8 months in steel and a minimum of 7 months in bottle.

Serve at 18 to 20 degrees Celsius in a large red wine glass. Decanting for half an hour before serving will benefit the wine.

- Grilled lamb chops with rosemary: the ripe fruit and soft tannins cut through the fat of the lamb without overpowering it.
- Pasta with wild boar ragu: the spiciness and barrel nuances complement the deep, savory sauce.
- Aged pecorino: the salty, piquant cheese highlights the fruit of the Primitivo.

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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