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Aiace Salice Salentino Riserva DOC 2017

Full-bodied, rich and intensely fruity red from the deep South of Italy, with lovely warming spice and chocolatey notes which come from a period of ageing in barrique.
Fruit Notes, Full-Bodied Red
£16.95
In stock
More Information
Producer Castello Monaci
Country Italy
Region Puglia
Wine Type Red Wine
Body / Style Fruit Notes, Full-Bodied Red
Grape Blend 80% Negroamaro, 20% Malvasia Nera di Lecce.
Bottle Size (ml) 750
% Abv 15
Vintage 2015
Extra Info Chocolatey, rich, intense
Food Pairing Guide Drink on its own, with lamb chops, or hearty mushroom dishes
Terroir Deep, dry limestone-clay-siliceous soil

Aiace Salice Salentino Riserva is a rich and intense wine from mainland Italy's southernmost region. It has an inviting, deep ruby red colour with intense, fruity aromas of dark fruits and berries. It's a full bodied wine with smooth tannins and plenty of character. The rich fruitiness is backed up with chocolatey, spicy notes from ageing in barriques. A delicious wine for any occasion from one of our favourite regions in Italy.

A rather lovely description of the estate: "Not far from the town of Lecce and from the sea, on the road to Taranto, at the gates of Salice Salentino, centuries-old olive trees and luxuriant vineyards surround Castello Monaci. The long corridor which links the main road to the castle is a line which goes through the estate, a meridian which divides the vineyards and opens the gates to the modern cellar. Here spreads the sun which floods the land with light and creates unique shapes, like the fruits to which it gives birth. Castello Monaci. Crafted by the sun. A Homeric figure, Ajax Telamon, son of Telamon, is the great Ajax. King of Salamis, he took part in the Trojan war, frequently distinguishing himself amongst the Greek heroes for his strength and outstanding bravery. Strong, imposing and immensely handsome, he was always composed and master of himself."

The vineyard: parcels trained by the Alberello system on deep, dry limestone-clay-siliceous soil; the average yield is 80 quintals of grapes per hectare. Vinification: the grapes, harvested very early in the morning during the last ten days of September, were separately vinified in temperature controlled stainless steel tanks, with two weeks’ maceration and daily remontages. Following the completion of the malolactic fermentation and after the assemblage, the wine was left to mature for 12 months, part of it in once used barriques and part in barriques of different ages. After assemblage the wine continued with a short rest in steel and 6 months in the bottle in a controlled environment. Analytical data: 14% alcohol; 6 g/l total acidity; 3.65 Ph; 4 g/l residual sugar; 33 g/l dry extract.
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