Albarossa Salice Salentino DOP
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Salice Salentino DOP, the most important appellation in our area, in its classic version made from pure Negroamaro.
A smooth wine characterized by distinct notes of ripe fruit and sweet spicy tones.
Grape variety
Negroamaro
Characteristics and Curiosities
by Fabio Scarpitti, Italian Sommelier Champion
Palamà Winery in Cutrofiano, situated in the heart of Salento, for years has been dedicated to the vinification of autochthonous grapes with which it produces white, red, and rosé wines with an excellent quality/price ratio.
The range of pure Negroamaro wines is rather wide and varied: the name of this vine derives its origin from the crasis of the two terms “niger” (“black” in Latin) and “mavrós” (“black” in Greek); whose meaning fully reflects the characteristics of a grape rich in anthocyanins and tannins, with a bitter red fruit -almost black- aftertaste. When bred to tree, possibly on calcareous and clayey soil that releases the humidity stored during the periods of maximum heat and drought, this variety is at its best.
The alberello breeding form, borrowed from a Greek tradition, remains very low: this technique minimizes the distance between root system and leaves, maximizing the poor water availability-typical of southern climates.
Until the ‘60s, in these areas, mostly blended wines were produced and destined to Northen Italy and France’s producers, who used them to give color and alcoholicity to plain wines with a base of Merlot and Cabernet Sauvignon produced in their areas.
Naturally, this type of market did nothing to stimulate local producers who were seeking quality: in 1957, northern producers started forego using this blending wine, forcing local winegrowers to a mandatory choice: produce less, increase quality and autonomously enhance the vineyard in question.
The “Albarossa” Salice Salentino moves anyone with its generosity at such a low price: on the nose it’s rich of cherry and plume hints, with rosehip and pomegranate notes. Balanced, soft and alcoholically structured; provided only by the best wine shops for 7/8 euros.
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©
Combinations
Combine it with fresh cheese such as the sheep milk based Altamura’s Caciofiore, or involtini ragù orecchiette: the orecchiete must be homemade; to make ragù wrap some veal fillet with mint and garlic; brown and cook them with tomato sauce. To top it off, sprinkle some Pecorino cheese over your orecchiette.
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©
