Negroamaro

Salento Tormaresca Calafuria by Marchesi Antinori was born in the homonymous estate, owned by the Antinori family and located in Apulia, in the Salento area.

It is produced exclusively with Negroamaro grapes, selected by hand, gently destemmed and softly pressed. The must obtained is placed in stainless steel tanks at a controlled temperature of 10 °C, to obtain a natural settling. Subsequently, alcoholic fermentation takes place at low temperatures, around 16 °C, to keep the primary aromas of th...

The Salice Salentino Riserva Teresa Manara is a red wine produced by the Cantele winery, dedicated to the memory of Teresa Manara, a central figure in the family’s history. Made from Negroamaro grapes sourced from old bush-trained vineyards, it is a tribute to the winemaking tradition of Salento.

The grapes are harvested in the second half of September and undergo a maceration of at least 8 days. Fermentation takes place in stainless steel tanks at temperatures between 22 and 26°C. Subsequently, ...

Leone De Castris' Five Roses was the first rosé in Italy. Since then the Apulian rosatist tradition has been recognized as one of the most appreciated in the national territory.

It is mainly produced with Negroamaro grapes and with Malvasia Nera di Lecce grapes, harvested in the first ten days of September. After a soft crushing-destemming, the grapes are subjected to skin maceration for a few hours at a temperature of 7-10 ° C. It follows the extraction of the must and the subsequent fermentatio...

Paolo Leo 's Orfeo originates from vineyards located in the heart of Salento, in an area affected by the breezes of the Ionian and Adriatic seas.

It is obtained exclusively from Negroamaro grapes, harvested by hand in the early hours of dawn. Fermentation takes place, with maceration on the skins for 12-15 days at controlled temperature. The wine ages first in steel, for 3 months, then in French and American oak barrels for 12 months and for a further 3 months in bottle, before being marketed.

Win...

Cantele's Salento Negroamaro is an authentic and faithful expression of this vine, which represents the black soul of Salento. Known among local farmers with the name of Niuru Maru and used in the last century as a blending wine, today it has its own and typical identity and is among the flagship wines of the Apulia region.

The harvest takes place in mid-September. The must ferments in steel tanks at a temperature of 22-24 °C, macerating on the skins for a period of about 6–7 days. Finally the wi...

Cantele's Salice Salentino is an elegant wine produced in the Salento region of Puglia, from vineyards cultivated with the espalier training system and spurred cordon pruning. The harvest of Negroamaro grapes begins in mid-September, ensuring the collection of perfectly ripe grapes.

After destemming and pressing, the must is subjected to maceration on the skins for 7-10 days, with controlled fermentation temperatures between 22 and 26°C. Malolactic fermentation takes place in steel, with the addi...

Zìnzula of Masseria Altemura rises in the countryside of Torre Santa Susanna, in the heart of Salento, and is a tribute to the Salento coast and in particular to the wonderful cave called the Zinzulusa.

Rosé from Negroamaro grapes, harvested in mid-September in the cooler hours of dawn. First, the juice must be obtained, or "tear", due to the fall of the grapes in the press, without maceration. Technique that allows you to obtain a very delicate wine and preserve the varietal notes. Fermented in ...

The Negroamaro di Notte Rossa originates from vineyards located on medium-clayey soils, located at an altitude of about 100 meters above sea level.

It is entirely obtained from Negroamaro grapes, harvested between the second and third week of September. After a maceration of about 10 days at a controlled temperature, fermentation with selected yeasts begins. The wine ages in steel before being bottled.

Purple-red in color, it expresses an intense and persistent aroma of blackcurrant and wild berri...

The Negroamaro produced by the Salsedine winery is an authentic expression of the Ionian coast, a region where the sea and the sun blend in a unique union that is reflected in the character of this wine.

Made with 100% Negroamaro grapes, it is the result of a manual harvest of the grapes which takes place between the second half of September and the first half of October. Destemming is followed by fermentation with cold maceration, at 8°C, for 24-48 hours, which gives way to maceration at a contr...

Salice Salentino 50th Leone De Castris Riserva Harvest originates from vineyards located in the Apulian DOC Salice Salentino. It owes its name to the anniversary of 50 years from the first vintage of 1954, reported on the label since 2004.

This wine is made with a blend of Negroamaro and Malvasia Nera grapes, harvested in late September and selected with the utmost care. After destemming, maceration follows at a controlled temperature of 20-22 ° C for 8-12 days. After malolactic fermentation, the...

Salice Salentino DOC Passamante Masseria Li Veli owes its name to the wood that runs along the Negroamaro vineyards with a sapling (the name Passamante has Latin origins and recalls that in ancient times lovers found refuge there from prying eyes).

The Mediterranean scrub that constitutes it, made up of pines, brooms, holm oaks, carob, myrtle and juniper that surrounds the vineyards influences the aromas of the sapling-grown grapes, and the aging for 6 months in barrique further harmonises the ta...

Salice Salentino di San Marzano belongs to the Talò line. Born in vineyards located 100 m above sea level, on the Salento hills of Apulia.

Obtained mainly from Negroamaro grapes and from Malvasia Nera di Brindisi grapes, carefully harvested during the second half of September, this wine ferments with selected yeasts and then ages in French oak barrels for 6 months, before being bottled.

Salice Salentino Talò has a bright ruby red colour, with slight garnet sensations. On the nose, it brings a very...

Paolo Leo's Grecìa rosé wine comes from the Salento countryside in the province of Brindisi and Lecce.

The harvest is manual and takes place in early September. After the grapes are destemmed, they are pressed. The must obtained remains in contact with the skins for about 6 hours, at a controlled temperature, and then matures in steel vats for 6 months.

Cherry pink in color in the glass, on the nose there are hints of raspberries and strawberries, but also of the typical Mediterranean aromatic her...

The Primonero of Masseria Li Veli was born in Salento, in Puglia, from Negroamaro grapes.

The pure Negroamaro grapes are vinified in steel tanks at a controlled temperature. The wine thus obtained is then aged in barriques and French oak barrels for a few months.

It has a ruby red color and the nose expresses aromas of red and black fruits such as cherries, blueberries and strawberries, as well as notes of sweet spices such as vanilla and cinnamon. The sip is dry and round, with a good persistence...

The red wine Lu Ceppu by Masca del Tacco is produced in Apulia from vines that grow on red soils rich in iron and limestone, influenced by sea winds.

The grape harvest is slightly delayed to seek a greater concentration of colour and structure. The vinification takes place in steel vats at a controlled temperature, with a slight pause on the skins at the end of fermentation, followed by a partial aging in wood.

In the glass the wine appears of an intense ruby red with hints of garnet. On the nose ...

Negroamaro di Angiuli Donato is produced from 100% Negroamaro grapes that are born in vineyards located in the municipality of San Donaci, in the province of Brindisi.

The grapes are harvested by hand in mid-September. These are softly pressed and macerated with a submerged cap and fermentation at a controlled temperature, for a duration of 10 days. The wine is subsequently aged in steel.

Ruby red in color, on the nose there are hints of red and black fruit, with spicy notes. On the palate it reve...

The Torrerose of Masseria Li Veli was born in Salento, in Puglia, from Negroamaro grapes.

The pure Negroamaro grapes remain in the press for 5 hours at a controlled temperature and are subsequently fermented in thermo-controlled steel vats.

It has a soft pink color and expresses aromas of red fruits such as cherries and strawberries on the nose. The sip is fresh and slender, easy to veba.

Excellent as an aperitif, it goes well with seafood appetizers and grilled fish.

This Negroamaro belongs to the Talò line of the famous Apulian company San Marzano. Born in vineyards located 100 m above sea level, on the Salento hills of Puglia.

Obtained exclusively from Negroamaro grapes, carefully harvested during the middle of September, this wine ferments with selected yeasts and then ages in French oak barrels for 6 months before being bottled.

It has a purple red color with purple reflections. The nose brings a very intense and persistent aroma, with sensations of black ...