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Menhir | RED WINES PDF Print E-mail



Primitivo Manduria DOC

Gold medal in Mundus Vini 2010
Grape: 100% Primitivo. Alcohol: 14°. Serving temperature: 16°-18°
Age of vineyard: 35 years old
Wine-making notes: thermal pre-fermentative maceration, thermo-controlled fermentation, refining in oak barriques. Soil type: little deep red soil, on layers of calcareous rock
Colour: intense red Bouquet: characterized by scents of blue berries, plums, cherries and red fruits. Taste: mellow, round, full-bodied and warm; the aftertaste is persistent.
Pairings: traditional pasta: orecchiette pugliesi (ear shaped pasta) with broccoli; mixed grill; red meat (boar, beef) with cardoncello mushrooms; canestrato of Apulia; buffalo milk mozzarella and fresh cheese of Gargano





N°Zero Negroamaro IGT Salento

Grape: 100% Negroamaro
Alcohol: 13° Serving temperature: 16°-18°
Age of vineyard: 35 years old  Wine-making notes: thermal pre-fermentative maceration, thermo-controlled fermentation, partly refining in barriques
Soil type: little deep red soil, on layers of calcareous rock
Colour: ruby red  Bouquet: dark red with ruby red nuances. Its smell is very complex with spicy hints of vanilla. The aftertaste is persistent and confirms its pleasant sensations.  Taste: elegant, mellow, round and fresh with a pleasant hint of herbs, ending with a delicate hint of cherries jam.
Pairing: cavatelli with ragout of red meat; rabbit cacciatore; turcinelli barbecued; peas and bean soup of Zollino; medium-aged cheese: pecorino of Maglie.





CalaMuri Primitivo IGT Salento

Grape: 100% Primitivo
Alcohol: 14°; Serving temperature: 16°-18°
Age of vineyard: 80 years old
Wine-making notes: thermal pre-fermentative maceration, thermo-controlled fermentation, refining 12 months in rover barriques
Soil type: little deep red soil, on layers of calcareous rock
Colour: Ruby red.  Bouquet: spicy, notes of wild berries.  Taste: enveloping, warm and soft.
Pairing: Pappardelle with wild boar sauce, burritos sausage with chestnuts,
T-Bone Steack, Ribeye, blue cheeses.





Quota 29 Primitivo IGT Salento

Grape: 100% Primitivo
Alcohol: 14° Serving temperature: 16°-18°
Age of vineyard: 35 years old
Wine-making notes: thermal pre-fermentative maceration, thermo-controlled fermentation, refining partly in barriques
Soil type: little deep red soil, on layers of calcareous rock
Colour: intense ruby red    Bouquet: typical grape and black berries scent, ripe cherries with spicy hints.  Taste: mellow, round with a pleasant hint of herbs.
Pairing: old cuts antipasto: capocollo and soppressata of Martina Franca; Faeto ham; maritati with ragout of red meat; roasted lamb and rabbit with wild thyme and barbecued potatoes; medium-aged and seasoned cheeses: caciocavallo podolico





Salice Salentino DOC

Grape: 80% Negroamaro and 20% Malvasia
Alcohol: 14° Serving temperature: 16°-18°
Age of vineyard: 35 years old
Wine-making notes: thermal pre-fermentative maceration, thermo-controlled fermentation, refining 6 months in oak barriques
Soil type: little deep red soil, on layers of calcareous rock
Colour: intense red  Bouquet: characterized by elegant scents of confiture and spice, with light vanilla fragrance.  Taste: mellow, round, full-bodied and warm.
Pairing: ciciri and tria; maritati pasta with ragout of red meat; roast game (pheasant); wild boar mixed grill; tasty seasoned cheese: caciocavallo podolico and pecorino.





9 Menti Rosè IGT Salento

Grape: 100% Negroamaro
Alcohol: 12° Serving temperature: 8°-10°
Age of vineyard: 25 years old
Wine-making notes: thermal pre-fermentative maceration, thermo-controlled fermentation, refining in steel
Soil type: little deep red soil, on layers of calcareous rock
Colour: clear pink with ruby red reflections.
Bouquet: essence of rose and strawberries.
Pairing: marrows pie with caprino cheese; cream soups; bass with citrus sauce; fresh cheese: ricotta, giuncata and burrata



FINE Negroamaro IGP Salento - Menhir

FINE Negroamaro IGP Salento

Late harvest (first ten days of October)
Grape: 100% negroamaro
Soil: shallow, red soil on layers of calcareous rock
Winemaking processes and refining: fermentation and maceration for about 20 days in steel, final fermentation in temperature controlled oak barrels for 60 days 
Colour : ruby red with purplish tints
Taste: powerful and enveloping, warm and structured
Bouquet: spicy with aromas of berries and cocoa
Food pairing    Aged cheeses: stilton, asiago d'allevo, typical umbrian cheese (formaggio di fossa) with acacia honey, roquefort with truffle honey; pasta with game ragout, jugged venison, veal with caramelized onions
Temperature: decant and serve at 16° - 18°c



Pietra IGP Salento - Menhir

Pietra IGP Salento

Grape: 60% Primitivo, 40% Susumaniello
Soil    Primitivo: partial clay soil;     Susumaniello: shallow, red soil on layers of calcareous rock
Winemaking processes and refining    Primitivo: fermentation, with a temperature controlled maceration for about 10 days, refining for a period of 12 months in oak barrels    Susumaniello: refining in steel tanks
Colour : intense ruby-red with a purple red tint
Taste: round and generous structure with fine tannins
Bouquet: red berry with spiced fragrances
Food pairing: hand-made pasta (orecchiette, lasagne, maccheroni) with meat ragout, matured cheeses (caciocavallo podolico, pecorino from Maglie - Apulia) and herbs cheeses; grilled meat, wild boar, pork
Temperature: 16°-18°C



D'ALESIO ALEATICO  Passito - Menhir

D'ALESIO ALEATICO Passito IGP Puglia

Varietal: 100 % ALEATICO
Production area: Northern Salento, 200 meters a.s.l.
Trellising: alberello (Bush Vines)
Harvesting period: second ten days of October, after the grape has fully ripened on the vine
Harvesting method: by hand
Vinification: maceration for 10 days at 20°C, secondary fermentation in stainless steel tanks for at least 30 days
Fining: "sur lies" for 3 months in steel
Food pairing: dried fruits and nuts, cheeses, chocolate cakes, cakes made with red fruits
Serving Temperature: 14°-16° C



 

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