Rosone is made from the Negroamaro grape, a variety grown in southern Puglia since the 6th century BC. The color is intense red with garnet reflections. It is a powerful wine full of jam-like fruit with typical hints of the Mediterranean terroir and tertiary notes of oak barrels of vanilla and cloves. The taste of the wine is full, spicy and has a soft and persistent aftertaste. We recommend pairing the wine with grilled red meat of beef or game, stews and aged cheeses.
The Negroamaro grapes come from the north of the province of Lecce in the heart of Salento. The terroir consists of calcareous clay. Winters are moderate here, and springs and summers are hot and very dry. The grapes are rigorously selected and come from vineyards with a low yield. Part of the grapes are crushed to the plant for the production of Rosone and thus undergo a light drying. This makes it possible to concentrate the aromas for harvesting due to the resulting water loss of about 20 to 30%. After harvesting, traditional maceration takes place for 10 to 12 days and fermentation under controlled temperatures, followed by malolactic fermentation. Some of the wine is then aged for 8-10 months in French oak barrels. Finally, the wine rests in the bottle for another 2 to 3 months.