Rosè obtained by the wine-making of the local Negroamaro and Black Malvasia grapes. Brilliant rosè-coloured, fresh dry-flavoured, it best suits all’italiana hors d’oeuvres, pasta dishes with tomato sauce, fried dishes and white meat.
Rosè obtained by the wine-making of the local Negroamaro and Black Malvasia grapes. Brilliant rosè-coloured, fresh dry-flavoured, it best suits all’italiana hors d’oeuvres, pasta dishes with tomato sauce, fried dishes and white meat.
Best served chilled.
GRAPE HARVEST: 2014
ALCOHOLIC CONTENT: 13% vol..
GRAPEVINE: 80% Negroamaro, 20% Black Malvasia.
PRODUCTION AREA: Salento, in the provinces of Lecce and Brindisi.
SOIL: Medium mixture.
PLANTS ARRANGEMENT: little tree.
REFINEMENT: in tanks.
FEATURES: clear bright rosy colour, fruity smell, fresh and dry taste.
SERVING TEMPERATURE: 12-14° C.
COUPLING WITH: Italian hors-d’oeuvre, first courses with tomato, fried food and white meats.
Alba Rossa, is equal to the color of my earth at sunrise in the days of the strong north wind, though the grapes ripen well.
The low wine-sticks that go to the sea stand before my eyes, since I was born, they are part of my way determined by the wine.
The Salice rosso consists of Negroamaro and black Malvasia, which come from wine sticks, which are drawn on trellises. Ruby-red color, permanent coloring of the rim of the glass: in the mouth it is dry, intense, just as it pleases us.
Rosato wine, fresh fruit, which takes the thirst, presents the people of my region best: honest, genuine, like the white wine only from the vine verdesca, which carries the salt of our coast.
I go a little north to get the best Primitivo, from which I make a strong wine, intense, with great character.
Alba rossa is the better Salento, the sun, the sea, the wind. Lots of wind ...
The Palamà Winery is located in Cutrofiano, Salento region in Puglia, since 1936.
The wines are obtained from the native Apulian vines growing on espaliers or small trees: Negroamaro, Primitivo and Malvasia Nera vines are used to produce pure or blended wines. Ninì and his family are personally responsible for the vines, for harvesting and for wine making.
In 1996 the cellar has started to produce its first bottles, and it reached an important role on international markets from the very beginning. From that moment on, the mission has been to never stop searching for an always better quality.
International press and wine guides have always written enthusiastic comments about Palamà wines.
Vinification: from the first natural pressing of the grapes we obtain the must called LACRIMA in Salento, this is left to ferment at a controlled temperature in steel tanks. Subsequently it is made sparkling in autoclave (Martinotti method) at a temperature of 15 ° / 16 ° C for at least 5 months.
Rosè obtained by Negroamaro grapes by the must partial contact with the peels. Lively and brilliant, it has a winy and fruity fragrance and a fresh dry taste.
Rosè obtained by the selected grapes of the most important varieties of Negroamaro cultivated in Cutrofiano with the sapling method. Vivid rosècoloured, harmonic-tasting and richly fruity in its fragrance.
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