Númer de localização
14
Via G. Salvemini
73039 Depressa di Tricase (LE)
Italy
http://www.casteldisalve.com Sobre nós
Castel di Salve was established in 1885 by Antonio Winspeare. After more than a century, it is renewed by his grand-nephew, Francesco, who continues to run it with care and passion. Produtos
Santi Medici Bianco Verdeca
APPELLATION – Bianco Salento IGT. GRAPE VARIETY – 100% Verdeca. PLANTING TYPE – Espalier. PLANTS PER HECTARE – 5200. AVERAGE YIELD PER HECTARE – 80 quintals. HARVESTING PERIOD – Mid-September. HARVESTING METHOD – Manual. FERMENTATION METHOD – Without skins at controlled temperature 16 °C. METHOD OF REFINEMENT – In steel vats.
Fresh, fruity aroma with a note of pear and exotic fruits.
Balanced, fresh taste. Clean, neat after-taste.
SERVING TEMPERATURE 8 – 10 °C.
Santi Medici Rosato Negroamaro
APPELLATION – Rosato Salento IGT. GRAPE VARIETY – 100% Negroamaro. PLANTING TYPE – Espalier. PLANTS PER HECTARE – 5200. AVERAGE YIELD PER HECTARE – 80 quintals. HARVESTING PERIOD – Mid-September. HARVESTING METHOD – Manual. FERMENTATION METHOD – Pre-fermentative maceration for 12 hours with skins, followed by fermentation at controlled temperature of 17 °C for the must without skins. METHOD OF REFINEMENT – In steel vats.
A flowery persistent aroma with a pungent flavour with a delicate note of mint.
Warm and harmonious body.
SERVING TEMPERATURE 12 – 14 °C.
Santi Medici Rosso Negroamaro
APPELLATION – Negroamaro Salento IGT. GRAPE VARIETY – 100% Negroamaro. PLANTING TYPE – Espalier. PLANTS PER HECTARE – 5200. AVERAGE YIELD PER HECTARE – 80 quintals. HARVESTING PERIOD – End of September. HARVESTING METHOD – Manual. FERMENTATION METHOD – Fermentation at a controlled temperature with maceration of the skins for 10 days. METHOD OF REFINEMENT – Malolactic refinement for 6 months in steel tanks.
Fruity red berry aroma-redcurrant and raspberry, with a spicy predominantly cinnamon scent.
Harmonius, pungent flavour; with a typical slightly bitter after-taste.
Serving temperature 16 – 18 °C.
Armècolo
APPELLATION – Rosso Salento IGT. GRAPE VARIETY – 80% Negroamaro; 20% Malvasia nera di Lecce. PLANTING TYPE – Espalier. PLANTS PER HECTARE – 4100-5200. AVERAGE YIELD PER HECTARE – 70 quintals. HARVESTING PERIOD – End of September. HARVESTING METHOD – Manual. FERMENTATION METHOD – Negroamaro: pre-fermentative cold maceration with the skins at 5 °C for 6 days, fermentation at a controlled temperature with maceration with skins for approx. 10 days. Malvasia nera di Lecce: fermentation at a controlled temperature with maceration with the skins for approx. 10 days. AMETHOD OF REFINEMENT – Malolactic for 8 months in steel tanks. In bottles for 4 months.
Intense aroma of red-skinned fruits, redcurrants, raspberries, ripe cherries with a floral note of hawthorn.
Full-bodied, harmonius, fresh and lasting flavour.
Serving temperature 17 °C.
Lady Killer
APPELLATION – Malvasia Nera di Lecce Salento IGT. GRAPE VARIETY – 100% Malvasia Nera di Lecce. PLANTING TYPE – Espalier. PLANTS PER HECTARE – 5200. AVERAGE YIELD PER HECTARE – 70 quintals. HARVESTING PERIOD – End of September. HARVESTING METHOD – Manual. FERMENTATION METHOD – Pre-fermentative cold maceration with the skins at 5 °C for 7days. Fermentation at a controlled temperature with maceration with skins at 16 °C for approx. 10 days. METHOD OF REFINEMENT – Malolactic refinement for 11 months in steel tanks. In bottles for 4 months.
Intense fruity aroma of pomegranate and prickly pear, with balsamic notes of thyme and marjoram. Elegant taste, with a bitter final, typical of the variety. Serving temperature 14 – 16 °C
Priante
APPELLATION – Rosso Salento IGT. GRAPE VARIETY – 50% Negroamaro; 50% Montepulciano. PLANTING TYPE – Espalier. PLANTS PER HECTARE – 4100-5700. AVERAGE YIELD PER HECTARE – 70 quintals. HARVESTING PERIOD – Negroamaro: end of September. Montepulciano: mid-October. HARVESTING METHOD – Manual. FERMENTATION METHOD – Negroamaro: at a controlled temperature with maceration of the skins for 10 days. Montepulciano: at a controlled temperature with maceration of the skins for approx. 15 days. METHOD OF REFINEMENT – Negroamaro: malolactic and in steel tanks for 11 months. Montepulciano: malolactic and in barrels for 11 months. In bottles for 5 months.
A bouquet of ripe black fruits with a spicy balsamic note. Powerful aromatic flavour with well-structured, smooth, pleasant body. A clean spicy after-taste.
Serving temperature 18 – 20 °C.
Centino
APPELLATION – Primitivo Salento IGT. GRAPE VARIETY – 100% Primitivo. PLANTING TYPE – Espalier. PLANTS PER HECTARE – 4000. AVERAGE YIELD PER HECTARE – 90 quintals. HARVESTING PERIOD – Mid-September. HARVESTING METHOD – Manual. FERMENTATION METHOD – At a controlled temperature with maceration of the skins for 15 days. METHOD OF REFINEMENT – Malolactic and in used Allier oak barrels for 6 months, then in steel tanks for 3 months. In bottles for 2 months.
Intense bouquet of spicy black fruits, with balsamic notes.
Full, folding, balanced taste, with a sapid final flavour.
Serving temperature 18 °C.
Cento Su Cento Primitivo
APPELLATION – Primitivo Salento IGT. GRAPE VARIETY – 100% Primitivo. PLANTING TYPE – Espalier. PLANTS PER HECTARE – 4500-5700. AVERAGE YIELD PER HECTARE – 60 quintals. HARVESTING PERIOD – Mid-September. HARVESTING METHOD – Manual. FERMENTATION METHOD – At a controlled temperature with maceration of the skins for 20 days. METHOD OF REFINEMENT – Malolactic and in Allier oak barrels for 9 months, then in steel tanks for 8 months. In bottles for 7 months.
Intense bouquet of asparagus and red fruits with a note of spices and vanilla.
Full harmonic lasting taste.
Serving temperature 20 °C.
Cento su Cento Negroamaro
APPELLATION – Negroamaro Salento IGT. GRAPE VARIETY – 100% Negroamaro. PLANTING TYPE – Espalier. PLANTS PER HECTARE – 3800. AVERAGE YIELD PER HECTARE – 45 quintals. HARVESTING PERIOD – Mid-October. HARVESTING METHOD – Manual. FERMENTATION METHOD – At a controlled temperature with maceration of the skins for 20 days. METHOD OF REFINEMENT – Malolactic and in steel tanks for 18 months. In bottles for 7 months.
Intense aroma of ripe plum with hints of spice and black pepper and hot coffee. Full-bodied, harmonious, warm, full-bodied with dense tannins. Final soft long finish.
Serving temperature 20 °C.