Rohesia Negroamaro

Vineyard and terroir

Rohesia is produced from a careful selection of fully ripe Negroamaro grapes from Salento. The vines are trained on espalier with spur-pruned cordons.

Grapes

Negroamaro.

Vinification

Harvest runs from the second ten-day period of September through the end of the month. The grapes are gently destemmed and cooled to 8–10°C. Skin contact takes place in stainless-steel tanks for around 20 hours and may extend to approximately 24 hours, extracting color, structure, and varietal aromas while limiting tannins. The must is racked once it has reached the desired color and character, then ferments at 16–18°C.

Ageing

After fermentation, the wine matures on its lees for approximately three months at 10°C. A screw cap is used to protect the wine, support consistency, and provide practical service.

Tasting profile

Bright, deep, luminous coral pink. The broad, layered bouquet combines ripe strawberry, cherry, peach, pomegranate, rose, and violet with subtle spice and a flint-like mineral note. The palate is full, taut, savory, and harmonious, with an enveloping structure balanced by lively freshness. Its long, elegant finish echoes the aromatic profile.

Serving and pairing

Serve at 11°C. The wine has sufficient structure for orecchiette with white ragù, vegetable timbale, light parmigiana, herb-crusted chicken, seared tuna, mild curries, and fish tagines. Salento pairings include stuffed eggplants, pitta di zucchine, stewed cuttlefish, grilled scorpionfish, and mixed fried seafood.

Ageing potential

Best enjoyed young, though it can be cellared for 2–3 years.

Label / history

The name Rohesia derives from a medieval Latin word meaning “rose.” Conceived more than ten harvests ago as a project exploring an elegant and unexpected expression of Negroamaro, it treats rosé as a structured, food-oriented wine rather than an interlude. The style continues to evolve in detail while retaining that original direction.