In a region characterized by red earth plains and rolling hills that cover, rosé wines are produced immediate and pleasing, with a typical fruity aroma, to match the local seafood. II Salento, the "heel" of the boot, is defined by the plains, small mountains from the tables of Taranto and Lecce and the undulations of the Serre, towards the end of the peninsula.
LAND: Consists of a base permeable calcareous tufa, covered with a layer of limestone debris-ar-gillose, recognizable by the color red, for the significant presence of iron. It notes the lack almost total surface watercourses. CLIMATE: It is hot in summer and temperate in winter, with temperature between day and night. The decrease of heat at night is useful for the vineyard because it slows down the ripening process, allowing the grapes to get rich flavors. Thanks to this weather pattern, Salento is the happiest vineyards throughout the region. This explains why the Salento rosé prove fairly wide aromatic, pleasantly full and tasty.
The culture of rose wine is not very widespread. There are episodic productions worthy of note, often unknown to most. In almost all regions of the rose is seen as a sort of byproduct, as an unfinished red, from a too short maceration, so that it results in a neutral wine, neither white nor red.
In Puglia is different: the Salento wine producers from those who know their wine cellars are top-quality profile to be placed at the top of the national production. It is interesting to note that no other region in the rosé wine is produced so widespread nor so important.
Those who know him, appreciate it. Helped to spread the image caterers Puglia more alert and active, which in the sixties began to operate in several Italian cities, offering quality wines, including rosés. They did not go unnoticed, even for the coral colors and intense, more like a soft drink than a wine. Thanks also to these bottles, the image of Apulian wine, believed to be heavy, coarse, began to change in a positive way.
Some rosé wines are produced in Puglia DOC: Lizzano, Salice Salento-no, the Leven, the Alezio. Besides, there are other high quality wines that have not acquired the doc, not for lack of requirements, but it refused, deemed to restrict of their potential. These wines are, therefore, that are generally called "Salento" or with more or less fanciful names like Pive Roses or Rose Bay. The Salento peninsula is developed south of the imaginary line joining Taranto to Brindisi. The area is slightly moved by mountains, although there is flat land.
HISTORY
The cultivation of grapes in Salento has very ancient origins, the grape was introduced from the Middle East since the time of Greek colonization and represented the most important crop. The people were called by the Greeks of the Puglia Japigi: proud people, not left assimilated by the leading Hellenic civilization. Endured for centuries, independent and faithful to their traditions, but had to surrender to the Romans, who managed to unify culturally conquered regions. After the fall of the empire, succeeded foreign rule from the Barbarians, who chaired the Byzantines.
Lombards and Muslims met in Puglia, and after the expulsion of the first, the region was again divided between the Lombards and Byzantines. Then came the Normans and is Swedish, the latter especially beneficial to the development of socio-economic region. Before the Angevin, though, and then the Aragonese, caused a severe depression economic and cultural.
After the unification of Italy, followed by the Bourbons, the region embarked on a progressive path of rebirth, the population explosion, which occurred after World War II, has created many problems, economic and social. The Nili-culture, trains in recent years has been able to propose a new self-image. selling wine production increasingly selected and targeted to the needs of the market did not like most of the heavy wines traditionally produced.
I ROSATI
The grapes at the base of soaring production of rose-ni are Negroamaro and Malvasia Nera, old vines origin and indigenous, which are widely cultivated in the region. The sapling cultivation of vines, low yields and limited use of phyto-pharmaceuticals are the distinguishing characteristics of the crops most qualified. These
in winemaking, the result obtained using the so-called free-run juice, which is obtained by draining and pressing of the grapes. The grapes, after crushing, are left to macerate with the skins for 12-24 hours, the must, then, is separated from the solid parts simply by making particular winacce. The Salento rosé are also often Smriti to accompany fish dishes, because the grains aromatic notes fruity. are preferred to the more anonymous local whites.
cooking fish, but she will be like that of the territory are not only tasty fish, but also the ingredients used for cooking. We use, therefore, small tomatoes, herbs and extra virgin olive oil. Among the varieties of rose wines produced in the Salento here are some of the most significant ones.
ALEZIO
The wine is produced in the east of Gallipoli, in an area overlooking the Ionian Sea, and in the towns of Alezio Sannicola, and partly those of Gallipoli and Tuglie. The wine, which was before the doc called Rosato del Salento, is produced and Negroamaro grapes by a rate not exceeding 20% \u200b\u200bconsists of Malvasia Nera di Lecce. Sangiovese and Montepulciano. used alone or together, the yield of the grapes must not exceed 140 tons per hectare.
consumption. The alezio has coral pink in color, sometimes cherry: delive smell rich and fruity, with vague hints of bergamot possible: the flavor is fruity, dry, velvety with a bitter aftertaste, supported by 12 °. It is being made at 14 ° to accompany every course of a meal. Served about 12 ° C. goes well with fish dishes also tasty.
LIZZANO
In provincia di Tarante, nei Comuni di Lizzano e Fag-giano e in alcune isole amministrative di Taranto, sono prodotti il Lizzano rosato e il Negroamaro rosato. Il Lizzano rosato, un tempo chiamato "Lacrima" perché ottenuto solamente con il mosto fiore, oggi nasce dai vitigni Negroamaro (60-80%), Montepulciano, Sangiovese, Bombino nero, Pinot nero insieme o separatamente per un massimo del 40%; Malvasia nera di Brindisi e/o di Lecce (10% max).
La resa dell'uva è di 140 quintali per ettaro e il vino deve avere almeno 11,5 gradi alcolici. Ha colore rosa tendente al rubino delicato con possibili riflessi violacei; l'odore è vinoso, caratteristico, fruttato, good intensity, the taste, a-ham, fresh and harmonious. Serve at 12 degrees in meals based on fish, spaghetti with squid ragout, steamed red mullet, tuna with olives and capers. It produced, also, as new or young and sparkling and champagne. The rosé is produced with Lizzano Negroamaro Negroamaro (minimum 85%), the yield of grapes per hectare is 140 quintals, while the alcohol content must not be less than 12 degrees. The color is pale pink with pale purple, the smell is fragrant, distinctive flavor is ham-and delicate. The wine, served at 12-14 degrees, accompanying every course of a meal, preferably based di carni bianche e arrosto.
SALICE SALENTINO Al Salice Salentino è stata riconosciuta la doc nel 1976. Oggi la produzione è regolamentata dal disciplinare decretato nel 1991. La zona, non distante dai mari Ionio e Adriatico, si sviluppa nel cuore del Salente, nella lascia settentrionale del Leccese sino a comprendere una parte del Brindisino. Il vino è prodotto con uve Negroamaro alle quali si aggiungono Malvasia nera di Brindisi e/o Malvasia nera di Lecce (20% max). La resa delle u-ve è di 120 quintali per ettaro; il vino ha colore rosato tendente al cerasuolo tenue; l'odore vinoso, persistente, trattato, fiorito da giovane, diventa dopo breve invecchiamento più deep, has a dry, full, warm, velvety with a slight bitter vein. Serve at 12 degrees temperature with stewed eel, conger eel in tomato-ro, escalope of veal, rabbit and rosemary.
LEVERANO
II Leven rosé wine is pleasantly full-bodied character. The production area includes the City of Levelland and some of those covers and Arnesano (Lecce). And an example of a balanced wine, little known outside of the production. 11 Leven is vinified with Negroamaro, black Malvasia of Lecce, Sangiovese, Mon-tepulciano (35% max), Malvasia Bianca, which shall not exceed, if present, 10%. The yield maximum is 150 tons of grapes per hectare (the best productions made them smaller in size), while the minimum alcohol content is 11.5 degrees. The wine has pink color with greenish Cerasuolo and coral, the flavor, fruity, is rich, broad and enveloping, the taste is dry, fragrant, and rightly so full. Served at 12 degrees, the entire meal. for lunches and summer seasons, and accompanying dishes, fish, white meat without sauce.
ROSE Golf is a very reputed wine. that comes from vineyards Ne-groamaro (90%) and Malvasia Nera, grown in containers of Alezio, sleep. Fields of Salento and Sannicola. U vinification method used is traditional to tear ", which uses, that is, the juice. After fermentation at low temperatures, the wine is aged for six months in stainless steel tanks. The marketing has the 2 percent alcohol, has reddish-pink color, with shades of coral: the scent is Intense fruity aromas. The taste is nice and full. Served at 10-12 degrees, accompanied by noodles to reef, octopus poached, grilled fish, sea snails in sauce. Proposed at 12-14 ° is the whole meal, for lunches and summer seasons, and accompanying dishes, fish, white meat without sauce.
bagpipes ROSES
The wine is produced in the province of Lecce, con uve Negroamaro (90%) e Malvasia Nera. La resa delle u-ve è di 60-70 quintali per ettaro. Il vino ha colore vermiglio trasparente, profumo vinoso, fruttato, soprattutto anando è giovane. Il sapore è asciutto, caldo e armonico. Giovane, servito a 10-12 gradi di temperatura, accompagna antipasti di salumeria, orecchiette ai broccoletti, tagliolini al ra-goùt di coniglio, petto di pollo al vapore. Le produzioni più mature, proposte a 12-14 gradi di temperatura, si servono con scaloppine di vitello, petto di faraona stufato, scottadito di agnello, carni rosse alla brace.
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