# Zinzula

- **Producer:** Masseria Altemura
- **Colour:** rosé
- **Type:** still
- **Grapes:** 100% Negroamaro
- **Region:** Salento, Italy
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €19
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** rose hip, violet, cherry, raspberry, watermelon, black cherry, pink pepper, ginger, turmeric, herbs, licorice, mineral

## About this wine

Zinzula is a rosé wine from Masseria Altemura, produced in the Salento region of Puglia, Italy. The wine is made from 100% Negroamaro grapes and falls under the Salento IGT classification. The estate, Masseria Altemura, has a rich history dating back to the 16th century and was acquired by the Zonin family in 2000. They have since focused on restoring the estate and producing high-quality Mediterranean wines using sustainable practices. The winery itself incorporates green architecture and utilizes solar energy. The name 'Zinzula' is a tribute to the natural beauty of the Salento coast, specifically the Zinzulusa cave, aiming to capture the splendor of the Puglian coastline in the bottle.

## Interesting facts

- The name 'Zinzula' is inspired by the Zinzulusa cave on the Salento coast, known for its beauty and clear Mediterranean waters.
- The wine is made using the 'lacrima' or 'static dripping' method, where grapes release juice by their own weight.
- Masseria Altemura's winery is built using green architecture principles and is powered by solar energy.

## Food pairing

The wine's vibrant acidity and mineral notes cut through the richness of fried seafood and complement the briny flavors of shellfish. Its delicate fruit profile harmonizes with fresh ingredients like tomatoes and basil, while its slender body doesn't overpower lighter dishes. Its freshness also allows it to complement certain spicy international dishes.

## Wine making process

Zinzula is crafted using 100% Negroamaro grapes from Salento. The distinctive winemaking process begins with a 'lacrima' or static 'dripping' method, where the must is obtained solely from the grapes' own weight without maceration. This technique is key to achieving the wine's delicate color and preserving its fresh varietal notes while minimizing tannins. Fermentation occurs in stainless steel tanks to maintain purity and freshness. Following fermentation, the wine is aged on its fine lees in stainless steel for about four months, contributing subtle texture and complexity. A brief period of bottle aging follows before release. The harvest takes place in mid-September, with grapes picked in the early morning to ensure maximum freshness and acidity.