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Michele Calò

2021

L’affinamento avviene in parte (70%) in acciaio inox e la rimanente parte (30%) in piccoli carati di rovere pregiato per un periodo di circa 12 mesi. Successivamente avviene l’assemblaggio e, dopo un periodo di riposo, il prodotto viene messo in bottiglia e posto in vendita dopo 6 mesi circa di affinamento in bottiglia. MJERE Rosso è caratterizzato da un colore rosso rubino con riflessi granata. Ha un profumo ampio con sentori di frutta di bosco, prugna. Al palato presenta un sapore asciutto, con piacevole retrogusto amarognolo e allo stesso tempo morbido. Di buon equilibrio e persistente. Da servire a una temperatura di 16-18 °C

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Rosa del Golfo

2019

Type of wine dry rosé 
Vineyards a little area called Mazzì, inside the Alezio village 
Grapes 90% Negroamaro and 10% Black Malvasia of Lecce 
Maturation the skins stay in contact with the wine 20 hours like the old ethod of Salento area, the fermentation is in new barriques Ageing3 years 
Alcohol 13%

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Vini Leone De Castris

2018

Very deep red in colour turning almost purplish. The nose reveals a rich perfume of plum, black cherry and also spices as ginger and vanilla. On the palate it is full bodied and velvety and well balanced. Enjoy with grilled meats, baked pasta or pasta with hearty sauces, and ripe cheeses.

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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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Vespa Vignaioli

2021



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Vespa Vignaioli

2020



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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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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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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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