• Lama del Tenente
  • Wat je proeft
  • Lama del Tenente
  • Lama del Tenente
  • Lama del Tenente
  • Lama del Tenente
  • Lama del Tenente
  • Lama del Tenente
  • Lama del Tenente
1 9
Castel di Salve

Lama del Tenente 2020

Lama del Tenente 2020

35% Primitivo · 35% Montepulciano · 30% Malvasia Nera di Lecce
2020
Italië · Apulië
Dark & Intense
pruim · jam · fruit · tabak · peper · kruidnagel · vanille
€31,95
€31,95
Sale Sold out

Castel di Salve, Lama del Tenente

A red blend from the southern tip of Puglia, where Primitivo, Montepulciano and Malvasia Nera come together to produce a wine with body and spice. Hand-harvested and aged for a long time: two years in barrel and tank, plus at least five months in bottle before release.

What you smell
Plum and tobacco, with pepper, clove and a hint of vanilla from the wood.

What you taste
Full-bodied and ripe, with flavours leaning towards jam and candied fruit. The finish is spicy and slightly peppery. The barrel gives structure without making the wine heavy; the tannins are rounded by the long aging.

How it's made
Primitivo (35%), Montepulciano (35%) and Malvasia Nera di Lecce (30%), each harvested at their own ripening point between mid-September and mid-October. Temperature-controlled fermentation with 15 days of skin contact. Malolactic fermentation and 12 months in French Allier barriques, then 12 months in stainless steel, and at least 5 months in bottle.

Serve
At 20°C in a large red wine glass. Opening or decanting an hour beforehand helps the aromas.

Pairs well with

  • Lamb stew with rosemary: the ripe fruit concentration lifts the meat and the spicy finish complements the rosemary.
  • Pasta with wild boar ragout: body and spices match the deep, slow-cooked flavours of the wild boar.
  • Aged pecorino: the salty, pungent cheese finds balance in the wine's jammy fruit.
View full details

What do you smell?
Plum and tobacco, with pepper, cloves and a hint of vanilla from the wood.

What do you taste?
Full and ripe, with flavours leaning towards jam and candied fruit. The finish is spicy and slightly peppery. The barrel adds structure without making the wine heavy, the tannins are rounded by the long ageing process.

Primitivo (35%), Montepulciano (35%) and Malvasia Nera di Lecce (30%), each harvested at its own ripening moment between mid-September and mid-October. Temperature-controlled fermentation with 15 days of skin contact. Malolactic fermentation and 12 months in French Allier barriques, then 12 months in stainless steel, and a minimum of 5 months in the bottle.

At 20°C in a large red wine glass. Opening an hour beforehand or decanting helps the aromas.

- Lamb stew with rosemary: the ripe fruit concentration lifts the meat and the spicy finish hooks into the rosemary.
- Pasta with venison ragout: body and spices match the deep, slow-cooked flavours of the venison.
- Aged pecorino: the salty, piquant cheese finds a counterbalance in the jammy fruit of the wine.

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.

Lees meer

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.

Lees meer