The range of Leone De Castris rosé wines is enriched with the latest addition: "Villa Santera Rosato" made from 100% Primitivo grapes vinified in pink. Primitivo is the grape from which rich and long-lasting red wines are generally obtained, where softness and opulence are the main characteristics.
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The range of Leone De Castris rosé wines is enriched with the latest addition: "Villa Santera Rosato" made from 100% Primitivo grapes vinified in pink. Primitivo is the grape from which rich and long-lasting red wines are generally obtained, where softness and opulence are the main characteristics. Characteristics that apparently seem distant from the idea of rose wine. Only apparently, however, as much depends on the management of the vineyard. Primitivo is a grape with hints of particularly marked small berries which, in the case of red wines, with over-ripening, turn towards ripe fruit and jam. A grape with these characteristics, harvested between the second and third decade of August, before the start of the usual dehydration processes affecting Primitivo, allows to obtain rosé wines with particularly fruity notes and with an enviable freshness . These organoleptic notes are very identity of the grape and are amplified by the vinification in rose, thanks to which it is possible to make a real Primitivo juice, without any influence on the part of the wood and withering. At sight it has a soft pink color with bright reflections, the nose gives off hints of small red berries with floral notes that make it very elegant, in the mouth it is expressed with a good freshness that gives pleasure to drink and with a soft finish inviting to drink the second glass.
CLASSIFICATION: Primitivo Igt Salento Rosato
MAIN GRAPES: Primitivo
PRODUCTION AREA: Salice Salentino
VINE GROWING: spurred cordon with 5000 plants per ha
SOIL: medium texture
GRAPE YIELD PER ha: 90 quintals
AVERAGE AGE OF THE VINEYARDS: 8 years
HARVEST PERIOD: second / third ten days of August
VINIFICATION: The grapes after a soft crushing-destemming are subjected to skin maceration (8 - 10 ° C) for a few hours. Subsequently the must is drained and left to settle for 24 hours. Once cleaned, it is tapped and fermented at 14-16 ° C for about 20 days. A brief aging in steel follows before bottling.
ALCOHOL CONTENT: 12%
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