Classics the single-variety Primitivo, Negroamaro rosè, Negroamaro and white Malvasia grown in the heart of Salento. Their names describe the vine in an immediate reference, giving the consumer the pleasure of a traditional and authentic wine.
Colour Straw yellow with greenish tinges.
Taste Soft, full and sapid, reflecting Brindisi’s terroir
Characteristics A rich, full-bodied and persistent wine, which captivates and pleases with its floral and fruity complexity.
Food matches Fish-based dishes such as seafood caserecce, linguine with prawns, orecchiette with turnip tops, tagliolini with cherry tomatoes and rocket, stuffed calamari, grilled seafood. It is also an interesting aperitif to pair with a variety of Mediterranean dishes,
Metiusco, from Greek “I become inebriate”. White full-bodied wine, warm and rich in its fragrance. Common in the Salento warm lands, obtained by the winemaking of Verdeca and White Malvasia grapes. Best served chilled.
It is recommendable to pour out carefully to eliminate the possible dregs due to the sedimentation in the bottle.
The Crus: Five champions of Salento’s oenology, Giancòla, Jaddico, Visellio, Torre Testa, Torre Testa Rosè, Aleatico recognized by audiences and critics, chosen, in Italy and abroad, to enhance the wine lists of the most exclusive restaurants. The "Crus" represent the strengths of a whole productive philosophy, enhancing the quality of the grapes and expressing their best potential.
Colour: straw yellow with lively golden highlights.
Bouquet: fragrant scents of broom, iris and acacia follow notes of pineapple, yellow peach, vanilla, almond and marine fragrance.
Taste: very elegant and gentle, it strikes for its roundness, structure and sapid flavour well-balanced by a fresh and gratifying acidity.
Characteristics: a rich and full wine, deep and persistent, it enchants for its harmony and complexity and for the distinctness of the fruit, it expresses an important attitude for ageing.
Food matches: best served with rich dishes like swordfish rolls with sauce “alla messinese”, risotto with “gamberoni imperiali di Gallipoli” and truffle, roasted groper with Mediterranean herbs, char-grilled “tonno pinna rossa” fillet. Serve with cruditè of langoustine, steam cooked langoustine served with a drop of extra virgin olive oil, raw seafood. Delicious with fish, cous cous with harissa and speck omelette.