Metiusco Rose wine, Palama

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Salento IGP rosé wine from 100% Negroamaro, made with the saignée method by Casa Vinicola Palamà in Cutrofiano. Fresh, structured and balanced: ideal with vegetable dishes, fish and pizza. Gold Medal at the Concours Mondial de Bruxelles.

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Data sheet

Manufacturer: Cantina Palama Cutrofiano
Reference: PALAMA-MET-ROSATO
Origin area: Lecce / Salento
Formato: 75 cl
Allergens: Contains sulfites
Ingredients: Grapes, preservatives and antioxidants (SULPHUR DIOXIDE, POTASSIUM METABISULPHITE), stabilisers (gum arabic), bottled under protective atmosphere.
Nutritional info: Average values per 100 ml
Energy 327 kJ / 78 kcal
Fat 0 g
– of which saturates 0 g
Carbohydrate 1.3 g
– of which sugars 0.64 g
Protein 0 g
Salt 0 g
Cantina: Palama
Gradazione: 13%
Vitigno: Negramaro
Malvasia Bianca 50%, Verdeca 50%
Abbinamento: Piatti di pesce, crostacei, frutti di mare, ottimo aperitivo
Sapore: Colore bianco paglierino carico, profumo fruttato intenso, sapore fresco e asciutto.
Tipologia di terreno: Medio impasto
Affinamento: In serbatoi
Short production line / 0 Km: Si

Description

🍷

Metiusco Rosé

“I get inebriated”, from Greek.

100% Negroamaro, saignée method, cold maceration for 10–30 hours. A multiple international award winner.

IGP Salento 100% Negroamaro Palamà, Cutrofiano

The name Metiusco comes from Greek and means “I get inebriated”: a promise this wine keeps. It is a single-variety rosé made from Salento Negroamaro, using the saignée method: an ancient technique that delivers structure, intensity and freshness in a single glass.

A rosé that has won over the juries of the most important international wine competitions. And that is no coincidence.

The technique

The saignée method: what it is and why it matters

The winemaking of Metiusco Rosé follows a precise process that sets it apart from ordinary rosés.

1	Destemming The Negroamaro grapes are carefully destemmed to separate the berries from the stalks.
2	Cold maceration, 10–30 hours The crushed grapes are kept at low temperatures to extract as many aromas and aromatic compounds as possible, without excessive tannin extraction.
3	The saignée: drawing off 30% of the must The heart of the technique: 30% of the must is drawn off from the tank. This concentrates the remaining must, destined for the red wine, and gives the drawn-off must, the future Metiusco, a robust and balanced structure that is unusual for a rosé.

💡	The saignée is not a modern technique: it is a traditional method that concentrates quality and character in every bottle. The result is a rosé with the structure of a serious wine, not a beach wine.

Three Metiusco bottles by Palamà, white, red and rosé, with cork stoppers and a red sealing-wax seal

Awards

A multiple international award winner

The awards won by Metiusco Rosé across different vintages.

· 🥇 Grand Gold Medal — Vinitaly International Wine Competition — Metiusco 2007

· 🥇 Gold Medal — Concours Mondial de Bruxelles — Metiusco 2009

· 🥉 Bronze Medal ex aequo — Italian National Selection of Wines for Fish — Metiusco 2009

· 🥇 Gold Medal — Concours Mondial de Bruxelles — Metiusco 2010

· 🥉 Bronze Medal — Italian National Selection of Wines for Fish — Metiusco 2010

· 🥈 Silver Medal — Concours Mondial de Bruxelles — Metiusco 2011 and 2015

· 📖 Among the best rosés of Puglia — Gambero Rosso

At the table

What to pair it with

The robust structure and intense aromas of Metiusco make it a genuine table rosé, not just an aperitif wine. It pairs with a wider range of dishes than you might expect.

· 🍝 Vegetable pasta dishes — pasta with seasonal vegetables, light risottos, legume soups

· 🦐 Fish and shellfish — fish stews, seafood soup, langoustines, grilled prawns

· 🍕 Pizza — the robust structure of Metiusco holds up well even to complex toppings

🍶	Serving tip: serve chilled, at around 10–12 °C. Its robust structure shows at its best at a slightly higher temperature than a white wine.

The producer

Casa Vinicola Palamà — Cutrofiano, since 1936

Casa Vinicola Palamà has been based in Cutrofiano, in the Salento, since 1936. Its wines are made from native Salento grape varieties — Negroamaro, Primitivo, Verdeca and Malvasia Nera — trained on espaliers or as bush vines, and vinified as single varieties or blends at the historic winery on Via Armando Diaz.

Ninì and the family personally look after the vineyards, the harvest and the winemaking. A direct, artisan care that the international press and wine guides have recognised for decades.

🍷	From the same Metiusco line by Palamà you will also find Metiusco White and Metiusco Red.

Technical notes

Wine characteristics

Designation	Salento IGP — Protected Geographical Indication
Grape variety	100% Negroamaro
Winemaking	Saignée with cold maceration for 10–30 hours
Style	Intense, structured, fresh and balanced rosé
Serving	Chilled, at around 10–12 °C
Food pairings	Vegetable pasta dishes, fish, fish stews, shellfish, pizza
Producer	Casa Vinicola Palamà, Cutrofiano (Lecce)
Origin	Product of Italy

Frequently asked questions

Everything you want to know

What does Metiusco mean?

The name comes from Greek and means “I get inebriated”.

Which grape is Metiusco Rosé made from?

From 100% Negroamaro, a grape native to the Salento. It is a Salento IGP rosé.

What is the saignée method?

After destemming and 10–30 hours of cold maceration, 30% of the must is drawn off from the tank: the drawn-off must becomes Metiusco and gains a robust, balanced structure that is unusual for a rosé.

At what temperature should it be served?

Chilled, at around 10–12 °C: a little warmer than a white wine, because its structure shows better that way.

What food does it go with?

With vegetable pasta dishes, fish and shellfish — fish stews, seafood soup, langoustines, grilled prawns — and with pizza.

What awards has it won?

Among others, the Grand Gold Medal at the Vinitaly International Wine Competition (2007 vintage) and two Gold Medals at the Concours Mondial de Bruxelles (2009 and 2010 vintages). Gambero Rosso lists it among the best rosés of Puglia.