D'Arcangelo wine
D edicated to the memory of Arcangelo Palamà, the father of the company. Vinified following his teachings.
Grape variety
Malvasia nera di Lecce
Characteristics and Curiosities
by Fabio Scarpitti, Italian Sommelier Champion
The historical origins of this wine follow those of many others Malvasia varieties that grow in Italy; the name comes from the Greek Peloponnese town of Monemvasia, which once belonged to the Venice Republic, and from which harbor these wines started circulating in Crete and -later on- in Italy too.
According to Di Rovasenda (1877) it shouldn’t belong to the oriental group since it is not an aromatic typology.
Let’s say it once and for all… Malvasia varieties are not easy to understand.
Following the previous argument, after fermenting in steel containers, Palamà proceeds with the thinning process inside barriques of 2nd and 3rd exit in order to deliver a perfect wine, elegant fusion on red fruits (cherries, black cherry, strawberries, plums, and blueberry jam) along its spicy notes and aromatic herbs (myrtle and rosemary). On the palate is balanced, with its velvety astringence and touching softness-brought by alcohol and glycerol-. The circle closes with an artistic touch in the form of long cocoa powder and fumé aftertaste sensations.
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©
Combination
The perfect match to this wine would be “giuncata”, a typical Apulian homemade cheese prepared during the Ascension period. For some unknown reasons, to the curd obtained by heating the milk at 35°C was added some sweetened coffee. The cheese name recalls the tradition of putting pasta inside natural rush containers in order to purge the whey. It doesn’t need to be left to age. It’s a type of cheese used as some sort of dessert, to end the meal. It originates in Lecce, just like our wine does: it’s a perfect combination, original and suggestive.
Text by Fabio Scarpitti for Scarpitti Distribuzione snc ©
