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Salice Salentino DOP Riserva
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.
GEING: 12 months in French oak barrels, 6 months in large oak barrels, 4 months in stainless steel vessel sand 4 months in bottle.
GEING: 12 months in French oak barrels, 6 months in large oak barrels, 4 months in stainless steel vessel sand 4 months in bottle.
Salice Salentino DOP Riserva
In Italy a “Riserva” wine must be aged in oak for at least 24 months, a procedure that increases its structure and complexity, softening tannins and improving its elegance. The appellation Salice Salentino DOP, the most relevant in Salento, in its “Riserva” version is probably the most sought-after among Negroamaro lovers
GRAPE VARIETY: Negroamaro (85%); other local black grape varieties
APPELLATION: Salice Salentino Riserva DOP
PRODUCTION AREA: Salice Salentino, between the provinces of Brindisi and Lecce, Puglia
TRAINING SYSTEM: 50 year old Apulian bush vine
SOIL: clayey
PLANT DENSITY AND YIELD: 4500 plants per hectare and 2 kg of grapes per plant
HARVEST: manual harvest is performed in baskets in the early morning hours, to avoid high temperatures that could cause loss of freshness and aroma
VINIFICATION: the grapes are destemmed and fermented at a controlled temperature of 25°C for 8-10days. The maceration on the skins lasts 12-15 days with repeated pumping overs, followed by a soft pressing
AGEING: 12 months in French oak barrels, 6 months in large oak barrels, 4 months in stainless steel vessel sand 4 months in bottle.
ALCOHOL: 13.5%
CALORIES: 94.5 kcal / 100 ml
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.
FOOD PAIRING: Well-seasoned main courses, roasts of meat and game, aged cheeses with an intense flavor.
| Training system | traditional Apulian bush vine |
| Grape varieties | Negroamaro (85%) and other local black grapes |
| Harvest | harvesting takes place in the early hours of dawn, to avoid the hotter temperatures of the day that could reduce the freshness and aroma of the grapes |
| Winemaking | grapes are destemmed and fermented at a controlled temperature of 25 °C |
| Ageing | 12 months in barrique, 6 months in big barrels, 4 months in steel vats, 4 months in bottle |
| Colour | ruby red color |
| Alcohol | 13.50 % |
