Salina Rosso IGT 2024 Colosi

What kind of wine is it?

Salina Rosso by Colosi is a red wine from the island of Salina, in the Aeolian Islands, obtained from a blend of Nerello Mascalese and Nerello Cappuccio. Traditional red vinification and aging in large barrels and stainless steel give it a clean and defined profile. The wine shows balanced structure and measured spiciness, making it well-suited for the table and capable of medium-term evolution.

Where does it come from?

The grapes come from Salina, a volcanic island in the Aeolian archipelago, in the Capo Faro area. The Mediterranean climate, tempered by sea breezes and temperature variations, ensures healthy grapes and consistent ripening. Sandy and volcanic soils, rich in minerals, inspire wines with good sapidity and vibrant structure. Here, the Nerello grapes show intense color, clear aromas, and natural spiciness, with a balance of warmth and freshness.

How is it produced?

Harvesting takes place between the second and third decade of September. After destemming and crushing, fermentation occurs with skin maceration to extract color and aromas. Aging consists of 6 months in large barrels to encourage integration and stability, followed by 6 months in stainless steel to preserve aromatic precision and fruit clarity before bottling.

Tasting notes

Deep ruby red with garnet hues to the eye. On the nose, ripe cherry, sweet and dark spices, with hints of vanilla and black pepper. On the palate it is warm and harmonious, medium-bodied, with integrated tannins and a salty vein recalling its island origin. The finish is good, with fruity and spicy returns and an overall balanced, smooth impression.

Food pairings

At the table, it pairs well with red meats and flavorful cheeses, thanks to its structure and spiciness which support intense dishes. It stands out with game, particularly roasts or stews, and with traditional Sicilian dishes such as Messina-style rolls, rabbit "alla stimpirata," or baked kid. It also works with mixed meat grills and aged pecorino cheeses, served at a moderate temperature to preserve aromatic definition.

When to serve it

For lunches and dinners featuring meats and cheeses, Salina Rosso is best served at a moderate temperature, after brief aeration to broaden its aromatic profile. Ready to drink now, it can mature in the bottle over the medium term, with greater integration of spices and rounder tannins. Best consumed within a few years of the harvest and stored in a cool, dark place to preserve freshness and precise fruit character.