Castel di Salve, Santimedici Rosato
A rosé from Salento, the heel of Italy, made from 100% Negroamaro. The grapes are hand-harvested in mid-September and undergo a short skin contact of 12 hours, just enough for the bright pink color and fruit, without making the wine heavy.
What you smell
Flowers and red fruit, with a fresh, minty top note.
What you taste
Dry and juicy, with a salty, savory undertone that keeps it vibrant. The fruit is ripe but not heavy, and the finish has a slight minty coolness. Smooth, with enough body to drink with food.
How it's made
Negroamaro from espalier-trained vines (5200 vines per hectare), hand-picked. 12 hours of cold maceration on the skins for color and aroma, followed by fermentation of the must without skins at 17 °C. Fully aged in stainless steel, so that the fruit remains central.
Serving
Serve at 12 to 14 °C. Do not decant. A standard white wine glass is sufficient.
Pairs well with
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Vitello tonnato: the wine's salty undertone picks up the tuna mayonnaise, the red fruit softens the veal.
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Grilled prawns with garlic and parsley: the freshness cuts through the oil, the minty note complements the herbs.
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Pizza with buffalo mozzarella and tomato: red fruit and acidity mirror the tomato, the body stands up to the cheese.
