# Salice Salentino Riserva

- **Producer:** Leone De Castris
- **Colour:** red
- **Type:** still
- **Grapes:** Negroamaro, Malvasia Nera
- **Region:** Puglia, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €20
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, black cherry, plum, vanilla, cloves, allspice, cocoa, licorice

## About this wine

The Salice Salentino Riserva by Leone De Castris is a distinguished red wine from Puglia, Italy, produced under the Salice Salentino DOC appellation. This wine is a blend primarily of Negroamaro, with a smaller proportion of Malvasia Nera. The Leone De Castris estate, with a history dating back to 1665, is a pioneering producer in the region, having been instrumental in the establishment of the Salice Salentino DOC. The 'Riserva' designation signifies a wine that has undergone a minimum aging period, ensuring complexity and structure. This wine is recognized as a benchmark for the Negroamaro grape, bringing significant attention to the Salento peninsula's viticultural heritage.

## Interesting facts

- The winery was founded in 1665, making it one of Puglia's oldest.
- This wine's first vintage was in 1954, commemorated by the '50° Vendemmia' label.
- Leone De Castris created Italy's first bottled rosé, 'Five Roses', in 1943.
- The producer was key in establishing the Salice Salentino DOC.

## Food pairing

The wine's robust structure, velvety tannins, and dark fruit profile make it an excellent companion for rich, protein-heavy dishes. The tannins bind with proteins in meat, softening the wine and cleansing the palate. Its balanced acidity cuts through the richness of braised meats and creamy risottos, while notes of spice and dark fruit can complement earthy mushrooms and herbs.

## Wine making process

The production of Salice Salentino Riserva begins with the manual harvest of Negroamaro and Malvasia Nera grapes, typically in late September. After de-stemming and crushing, the grapes undergo a prolonged maceration period of 8 to 20 days at controlled temperatures between 20-24°C to maximize extraction of color and tannins. Malolactic fermentation follows, softening the wine's profile. As a 'Riserva,' the wine is aged for a minimum of 24 months, with at least six months spent in wooden barrels, often large casks, contributing to its complexity and structure before release.