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l'Archetipo

2016

Winemaking (Ancestral method): after destemming and soft crushing grapes, must ferments spontaneously, thanks to a pied de cuve of na-tive yeasts, the only ones which increase the expression of our Ter-roir. After 40 days of alcoholic fermentation at low temperature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C), where the residual sugar is converted into alcohol and carbon dioxide. Wine is aging on lees, with continue battonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxide added before bott-ling. Natural fining and stabilization, no fining agents added.No filtration.
Residual sugars per litre: 2,5 g/l, Brut Nature (no sugar added).
Organoleptic properties: greenish yellow colour, fine and quite persi-stent bubbles; intense fruity (peach, apple and pear) and floral nose. Soft taste, tasty and very fresh.
Food pairing: ideal aperitif but also for lunch and dinner, very good with fish starters and main courses.

Serving temperature: 4-6 °C.

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Tormaresca

2019

Selected grapes cultivated at our Maìme estate in San Pietro Vernotico (Province of Brindisi), was a positive vintage for the grapes with a long growing season and a slow and gradual ripening of the crop. The high peak temperatures of the preceding vintages were notably absent, and temperatures, wind, and humidity were all quite favorable.
In terms of the size of the crop, it was more substantial due to the positive climate of the entire year: abundant rainfall during the winter and normal and regular temperatures during the spring and summer.
Useful temperature swings from daytime heat to evening and nighttime coolness, along with the established practice of picking the grapes for the white and rosé wines only during the early – and cooler - hours of the day, assisted in achieving grapes of excellent quality with a sustained and refreshing acidity. The harvest of the white grapes at the Maìme estate began approximately a week later than in other recent vintages. The Fiano grapes were picked between September 5th and 10th.

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Castello Monaci

2021



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l'Archetipo

2016

Winemaking (Ancestral method): after destemming and soft cru-shing grapes, must ferments spontaneously thanks to a pied de cuve of natural yeasts, the only ones which increase the expression of our Terroir. The presence of very low amount of red grapes, gives wine anthocyanins and so colour. After 40 days of alcoholic fermen-tation at low temperature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C); when the residual sugar reaches 50 g per litre, temperatu-re is decrease (<10°C) to stop fermentation. Wine is aging on lees with continue bâttonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxide added before bottling. Natural fining and stabilization, no fining agents added. No filtration.
Residual sugars per litre: 50 g/l, sweet.
Organoleptic properties: light amber colour, fine and quite persi-stent bobbles; fruity and floral nose. Balanced and very soft taste, very fresh and sweet.
Food pairing: ideal for desserts and cakes, very good with Indian and Japanese foods.

Serving temperature: 6-8 °C.

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Palamà

2018

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.

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Otri del Salento

2023



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Cantele

2020

COLOR: Intense straw yellow with nuanced golden and green tones.

NOSE: Spicy aromas emerge immediately on the nose, giving way to a rainbow of overflowing floral and fruit aromas. Acacia and vine flowers together with local and exotic, ripe fruit.

PALATE: Silky in the mouth, velvety and mellifluous, with freshness and sweet spices imparted by selected wood used during aging. The finish wins over the drinker with its length and its terroir expression.

PAIRING: This wine is extremely generous when it comes to pairing. From intensely flavored seafood to vegetables and white meats and cheeses. Fried foods and mushrooms are among the winemaker’s favorite pairings.

SERVING TEMPERATURE: 14° C. (57° F.).



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l'Archetipo

2017

Ageing of wine on lees: 2 years in steel tanks, shaking it every 15 days. Very low amount of sulphur dioxide added before bottling.
Organoleptic properties: golden yellow colour; fine and intense fru-ity, floral and grassy nose, with spicy and mineral finish. Medium body, balanced, scarcely tannic, soft taste and very long freshness.
Food pairing: ideal with all dishes that need a structured wine with a good freshness; very good with fishes and white meat.
Serving temperature: 10-12°C.

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Paolo Leo

2021

Chardonnay is a white grape variety that adapts very well to different terroirs and winemaking techniques. Fermenting and / or ageing Chardonnay wine in French oak barrels improves its complexity, structure and persistence, adding also notes of vanilla and other oak-derived spices. In addition, oak fermented/aged Chardonnay acquires longevity, developing fascinating tertiary aromas if kept properly in the bottle, even after a few years.
FOOD PAIRING: fish dishes, aged cheeses, pasta, white meat, grilled vegetables and aperitifs.

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Apollonio

2020

This is a scented, easy-drinking white wine. Straw yellow in colour with light green hues. On the nose, it offers elegant fragrances with herbaceous undertones and aromas of fresh fruit. Dry, smooth and medium-bodied on the palate, it has a round, crisp taste with a quite persistent fruity and almond finish.

Food pairing: a structured wine, best drunk withwhite or cured meats, seafood, and fresh cheeses.

Serving temperature: 10-12 °C

Recommended glass: a medium tulip glass with an outward-flared rim, as it directs the wine to both sides of the mouth, where the crisp and savoury taste of young wines is best perceived.

Winemaking/Aging: soft pressing, so as to preserve the floral, fruity taste of these grapes. Two weeks of controlled-temperature fermentation, then in steel tanks to complete its maturation. Aged in Acacia barrels for three months. Bottling in February.

Colour: light straw yellow, with gold reflections.

Alcohol: about 12-13%.

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Tenute Rubino

2019

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.

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Castello Monaci

2021



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