Nerimatti
Salice Salentino DOP Riserva - Formato: 75 cl - Annata: 2014
Disponibile
25,00€
GRAPE VARIETY
Negroamaro (85%); other native grape varieties included in the denomination
MATURATION
12 months in barrique, 6 months in big barrels, 4 months in steel vats, 4 months in bottle
ALCOHOL CONTENT
14 %
SERVING TEMPERATURE
18° C
IDEAL PAIRING WITH
Well-seasoned main courses, game and roast meat, cured meats and risotto with mushrooms
TASTING NOTES
Intense bouquet of ripe black fruit, especially black cherry and plum, with a pleasant spicy note of licorice and vanilla.
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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 PDO, the most relevant in Salento, in its “Riserva” version is probably the most sought-after among Negroamaro lovers.
GRAPE VARIETY: Negroamaro (85%) and other local black grapes varieties
APPELLATION: Salice Salentino Riserva DOP
PRODUCTION AREA: provinces of Lecce and Brindisi, in Southern Puglia
TRAINING SYSTEM: traditional puglian bush vines
SOIL: medium texture
PLANT DENSITY AND YIELD: 4500 plants per hectare and 1 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 soft-pressed to avoid damaging the grapes. Fermentation takes place at a controlled temperature of about 18 °C and lasts for 12 to 15 days. Malolactic fermentation is carried out at controlled temperature of 25 °C.
AGEING: 12 months in barriques, 6 months in large oak casks, 4 months in stainless steel vessels and 4 months in bottle.
ALCOHOL: 14%
CALORIES: 98 kcal / 100 ml
TASTING NOTES: deep ruby red color with garnet tinges. Intense bouquet of ripe black fruit, especially black cherry and plum, with a pleasant spicy note of licorice and vanilla. Well structured, full and harmonious with smooth and velvety tannins. Lingering finish of black fruits and spices.
SERVICE: decant and serve at 18°C
FOOD PAIRING: well-seasoned main courses, game and roast meat, cured meats and risotto with mushrooms
Additional information
| Weight | 2350 g |
|---|---|
| Aging process | 12 months in barrique, 6 months in big barrels, 4 months in steel vats, 4 months in bottle |
| Vintage | 2014 |
| Size | 75 cl |
| Alcohol content | 14 % |
| Line | Super Top |
| Temperature | 18° C |
| Type of wine | Still red |
| Vine Variety | Negroamaro (85%); other native grape varieties included in the denomination |
Awards and Prizes
| Honor / Award | Annata |
Punteggio |
|---|---|---|
Cantine Paololeo
If it is true that behind every bottle of wine there is always a story to tell, that of Paololeo wines is a simple and beautiful story, just as all the family stories are.
There have been five generations of winemakers who, united by a passion for wine and never leaving their land, have built a piece of history of the winery which, today as then, in located in the town of San Donaci, south of Brindisi.
The main focus of the Paololeo winery is the family and the territory in all its traditional expressions; the winery is flanked by the farm which today owns more than 70 hectares and an ancient farmhouse surrounded by vineyards; Primitivo, Negroamaro, white and black Malvasia of Lecce: these are the main autochthonous vines grown, followed by Chardonnay and Fiano.
Today it is a modern company of 35,000 square meters, equipped with a fully automated bottling line, a capacity of 120,000 hectoliters of wine and 1,000 French and American barriques for aging the wines.
The annual production is currently around 5 million bottles, of which 60% is destined for sale abroad in countries such as Denmark, Sweden, Norway, England, Germany, Switzerland, USA, Brazil and others.
Remaining faithful to tradition has always been Paolo Leo's goal, animated by the same hereditary passion that has accompanied the Leo family business for more than a hundred years.
Official page: www.paololeo.it
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