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Castel di Salve

Priante 2021

Priante 2021

50% Negroamaro · 50% Montepulciano
2021
Italië · Apulië
Dark & Intense
braam · pruim · balsamico · kruiden · eikenhout
€15,99
€15,99
Sale Sold out

Castel di Salve, Priante

A red blend from Salento, the heel of Italy, where Negroamaro and Montepulciano complement each other. The grapes are vinified separately: the Negroamaro matures in steel for freshness, the Montepulciano in barriques for depth. Then at least five months in the bottle.

What you smell
Ripe black fruit such as blackberry and plum, with balsamic notes and a hint of spices.

What you taste
Firm and aromatic, with a full body that nevertheless remains supple. The combination of steel and wood gives both juiciness and roundness. The finish is clear with a spicy aftertaste.

How it's made
50% Negroamaro, 50% Montepulciano, hand-harvested. Negroamaro: ten days of skin maceration, malolactic fermentation and eleven months of aging in steel. Montepulciano: fifteen days of skin maceration, malolactic fermentation and eleven months in barrique. Then at least five months of bottle aging.

Serving
Serve at 18 to 20 degrees in a large red wine glass. Opening an hour before serving helps release the aromas.

Pairs well with

  • Lamb stew with rosemary: the spicy aftertaste and ripe fruit complement the rich, aromatic meat.
  • Pasta with sausage and tomato ragu: the wine's structure holds up against the hearty, concentrated dish.
  • Aged Pecorino: the salty, grainy cheese is balanced by the juicy black fruit.
View full details

What do you smell?<!--en-->Ripe dark fruits like blackberry and plum, with balsamic notes and a hint of spice.<!--en--><!--en-->What do you taste?<!--en-->Firm and aromatic, with a full body that remains smooth. The combination of steel and wood provides both juiciness and roundness. The finish is clean with a spicy aftertaste.

50% Negroamaro, 50% Montepulciano, hand-harvested. Negroamaro: ten days of skin maceration, malolactic fermentation, and eleven months of maturation in stainless steel. Montepulciano: fifteen days of skin maceration, malolactic fermentation, and eleven months in barrique. Afterwards, a minimum of five months of bottle aging.

Serve at 18 to 20 degrees in a large red wine glass. Opening an hour before serving helps release the aromas.

- Lamb stew with rosemary: the spicy aftertaste and ripe fruit complement the rich, aromatic meat.
- Pasta with sausage and tomato ragu: the wine's structure stands up to the hearty, concentrated dish.
- Aged pecorino: the salty, grainy cheese finds balance in the juicy black fruit.

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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