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Vespa Vignaioli

2021



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Vespa Vignaioli

2020



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Castello Monaci

2018



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Vini Sanchirico

2015

Le uve, provenienti da vigneti di proprietà in agro di Salice Salentino (Lecce), sono state raccolte manualmente nel mese di settembre e accuratamente selezionate prima della pigiatura. Il mosto ha effettuato una lunga macerazione sulle bucce in serbatoi di acciaio inox a temperatura controllata per più di 20 giorni, per poi svolgere la fermentazione mallolattica. Il vino così ottenuto si affina per 12 mesi in piccole botti, per poi essere imbottigliato e completare l’affinamento in bottiglia per ulteriori 12 mesi.

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Paolo Leo

2021

Negroamaro is considered the main native grape variety of Salento, with an excellent content of tannin sand flavor compounds that give intense but elegant, fruity and spicy wines. Negroamaro is also known by its high content in resveratrol, an antioxidant and anticancer substance present in other black grape varieties but found in relevant quantities only in Negroamaro
TASTING NOTES: Deep ruby colour with garnet tinges; pronounced spicy bouquet, with aromas of black cherry, blackcurrant and blueberry, spicy notes of black pepper and licorice and nuances of vanilla and chocolate; full-bodied, with smooth and lingering tannins perfectly balanced by a good freshness. Long and persistent finish of black fruits and spices.

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Paolo Leo

2017

Salice Salentino DOP is the most important appellation of Salento. It recognizes an area where wine has been produced since the VI century BC, being currently one of the most international renewed Puglian appellation. Salice Salentino wine is mainly made from Negroamaro grapes, and then other native varieties like Malvasia Nera di Lecce.
TASTING NOTES: ruby color with garnet tinges; elegant and pronounced bouquet of black fruits and black pepper, with hints licorice and vanilla; round and full bodied, harmonious, with velvety and smooth tannins. Lingering finish of blackcurrant and spices.

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Schola Sarmenti

2017

Primitivo from 65-year-old vines
Harvesting and wine-making: Grapes are picked up by hand and gently laid down into little airy crates, arriving as whole bunches at the winery. Once there, grapes are further selected using an advanced sorting table.
Bouquet: From our old vines, symbols of old stories  and whole lives lovely devoted to our land, this wine grows out, a true expression of  a scrupulous wine-making expertise.




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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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Severino Garofano

2015

Communal drinking sessions, simposia, were among the important social forms of ancient Greece. The “simpotic” gathering took place at a specific moment during special occasions: poems or convivial odes were to be recited at the conclusion of the banquet.
VARIETÀ DELLE UVE: 
Negroamaro 85%, Montepulciano 15%. Grapes are from Commune of Copertino.

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Paolo Leo

2019

Primitivo is arguably the best known native Apulian grape. This ancient grape, that produces full-bodied, fruity and well-structured wines, has fully adapted to the Mediterranean climate. Long, hot sunny days contrasted with a hight diurnal range and the cooling effect of sea breeze, allow grapes to ripen slowly, thus preserving their freshness and aromaticity.
FOOD PAIRING: main courses based on red sauces and meat, roasts and game; mature cheese, grilled mushrooms.

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Apollonio

2015


Deep ruby red wine with vivid reflections. Thanks to its long-term aging in bottle, it has intense fragrances of sour cherry jam with intriguing notes of cinnamon and dried figs. Its palate is well-structured with perfectly balanced tannins and an elegant aroma of liquorice. Pleasant fruity notes recall those felt on the nose.

Food pairing: pork chops; roasted or stewed horsemeat; game; medium matured cheeses.

Serving temperature: 18 °C

Recommended glass: a large bowl-shaped glass with an inward-curved rim: the wine can fully breathe, and the glass can be held better in hands. It will help the temperature rise gradually, and aid in the release of the complex fragrances of more structured wines.

Ageing: 6 months in French oak barrels, 6 months in bottles.

Colour: intense ruby-red.

Alcohol: about 14-15%.

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