About this wine
Vineyard and terroir
Selected Negroamaro grapes come from vineyards rooted in iron- and limestone-rich soils, which contribute structure and aromatic depth. The vines are trained on espalier with spur-pruned cordon.
Grapes
Negroamaro, harvested during the second half of September.
Vinification
After crushing, the must remains on the skins for at least eight days. Fermentation takes place in stainless-steel tanks, with temperature adjusted between 22°C and 26°C according to the stage of fermentation. Daily délestage manages extraction.
Ageing
Following malolactic fermentation, the wine matures in French oak barriques combining new, second-use, and third-use barrels. The oak is intended to support the wine rather than dominate it.
Technical data
The current narrative presents the wine as Salice Salentino Riserva, while the technical block identifies it as Salento IGP. Serve at 18°C. Pure Negroamaro is described as capable of developing in bottle for at least ten years.
Tasting profile
Deep ruby red with garnet reflections. The broad, layered nose combines cherry in spirit, plum jam, violet, black fruit, sweet spices, blond tobacco, aromatic woods, and balsamic nuances. The palate begins soft and full, with silky, polished tannins. Freshness balances the structure and drives a long, harmonious, persistent finish.
Serving and pairing
Its depth, spice, and supple tannins suit slow-cooked and strongly flavored dishes: braised meats, roasted lamb, oven-baked duck, game, spiced red meats, aged cheeses, and porcini-based preparations. Salento pairings include rich parmigiana di melanzane, mixed-meat ragù, bombette al fornello, and pezzetti di cavallo al sugo.
Label / history
Dedicated to Teresa Manara, the wine is framed as a return to the historic Salice Salentino denomination and to a more selective, time-oriented interpretation of Negroamaro. Its style favors balance, finesse, freshness, and precision over sheer power.
