Castel_di_Salve_BRUT_ROSE
Castel_di_Salve_BRUT_ROSE

BRUT ROSÉ

APPELLATION – Rosato Spumante Salento IGT.

GRAPE VARIETY – 100% Negroamaro

PLANTING TYPE – Espalier.

PLANTS PER HECTARE – 4100-5200.

AVERAGE YIELD PER HECTARE – 70 quintals.

HARVESTING PERIOD – Early September.

HARVESTING METHOD – Manual.

FERMENTATION METHOD – Pre-fermentative cold maceration on the skins at 5 °C for around 2 hours, fermentation at a controlled temperature for approx. 10 days.

SECOND FERMENTATION – Our still rosé wine is clarified (no animal products used), filtered and then transported to Veneto where it undergoes a second fermentation run by our winemaker. The method used is Charmat, or Martinotti, implying that the second fermentation runs in a pressurised vat. A base of selected yeasts with the addition of natural sugars and mineral salts is added. The still wine develops the bubbles and then ages for a long period of time on the lees (yeasts) for about 20 months. It is a ‘low’ brut as it contains a residual sugar level of 6,9g/l, with high acidity (5,85). Ph 3,13.

 

WINE-TASTING NOTES

It does not showcase strong primary notes of fresh fruits but rather dried fruits and pomegranate, and is particularly mineral and umami.

It has got a good life-span, at least 5 years from the bottling (2020).
Suggested serving temperature: 8 – 10 °C.

CONFEZIONI

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Confezione A

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Confezione B

Castel di Salve confezione in cartone

Confezione C

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Confezione D

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Confezione E

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Confezione F

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Confezione G

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Confezione H

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Confezione I

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Confezione L