Tag Archives: Italia

Discover the Splendor of Salento and its Signature Italian Wines

Puglia has become one of the hottest spots in Italy where people flock to the beach to bask in the hot sun, enjoy the local wines, and partake in the Italian culinary traditions. This region is known for its wine production, cultivation of tomatoes and artichokes, and is a major producer of olive oil.  It’s also known for its famous “cucina povera” which translates to poor cuisine because the people use simple, seasonal, and high-quality ingredients.  Orecchiette—Italian for “little ears”— a regional pasta shape, fava beans, eggplant, and an abundance of fresh seafood are part of their diet. The Puglian cuisine and the wines produced in this area intertwined nicely.

As a result of my infinite love affair with Italian wines, I have tasted hundreds of them in classes, seminars, festivals, and private gatherings. If you are a wine enthusiast like me, you would be constantly exploring grape varieties from different Italian regions.

In this article, I will focus on Salice Salentino DOC wines from the Salento area. They deserve to be recognized for their richness and signature taste. Their production is still in its infancy stage unlike the wines from other major Italian regions like Piedmont and Tuscany.

Facts and history:
The Salento Peninsula in the region of Puglia is in the southernmost part of the boot known as the heel. It is bordered by the Adriatic and Ionian Seas with a sunny dry climate. The soil is fertile and the wines tend to be high in alcohol. This is due to the lack of rain in the area which creates a challenge for winemakers to craft attractive wines. The Salento area is renowned for its beautiful landscape, exquisite regional cuisine,
sun-baked vineyards, luscious wines,  and cultural diversity.

In the 1930s, the farmers would combine the Negroamaro grape, known for its earthy bitterness with the Malvasia Nera to add sweet character to the wine. This blend created a perfectly balanced wine. The rosé version followed soon after. Over time, the farmers continued to experiment and created new varieties of Salice Salentino, which now include: Negroamaro, Negroamaro Rosato, (rosé) Pinot Bianco (white wine), Fiano, Chardonnay, and Aleatico.

The Salice Salentino wines became so important in that region, that, in 1976, they were assigned the DOP: “Denominazione di Origine controllata –official quality label (DOC, “controlled designation of origin”.)

Salice Salentino owes its name to the town bearing the same name in the province of Lecce. This province is known for beautiful churches and baroque-style architecture. Lecce has been the main production of these wines for years, and is protected by a Consortium called: Consorzio Di Tutela Vini D.O.P. Salice Salentino. The Consortium was founded in 2003 and consist of 1,858 members, among them are winemakers, bottlers, and winegrowers.  The goal is to promote and ensure the protection of the territories, vineyards, ancient trees, and the indigenous grapes of the provinces of Lecce and Brindisi. The wines from that region are marketed and controlled by the Consortium to ensure the quality and the authenticity of the local grapes. Additionally, it was created to enhance and preserve this area for its great winemaking tradition.

The main grape is the Negroamaro, which translates to “black bitter” in Italian. This grape variety thrives on the terroir that combines clay and limestone soils. The Malvasia Nera is also a popular variety known for its aromatic qualities. Both grapes tend to be dark and intense in flavors.

Production and procedural guidelines:
For many years, the Salice Salentino wines have been made according to the requirements of their procedural guidelines. The entire process, from the grape growing to the final stage must take place in a specific area. It includes the districts of Salice Salentino, Veglie and Guagnano, in the province of Lecce, and Sandonaci, in the province of Brindisi, as well as some portions of the districts of Cellino San Marco (Lecce) and Campi Salentina (Brindisi).

Specific grapes are required for each single Salice Salentino wine.
At least 75% of Negroamaro grapes is required in the Salice Salentino Rosso (red) and the Rosato (rosé wines); whereas 90% of Negroamaro is required in the Salice Salentino Negroamaro and Negroamaro Rosato varieties. Additionally, local dark-colored grapes like the famous Malvasia Nera of Lecce or Brindisi can be used for blending as mentioned in the fifth paragraph.

In the Salentino Aleatico wine, (red) at least 85% of the Aleatico grapes is required, and can be blended with Negroamaro, Malvasia Nera or local Primitivo.

The Salice Salentino Bianco (white) is made 70% from Chardonnay grapes, if it does not have any other appellation. There are other types of Salice Salentino Bianco—Chardonnay, Fiano and Pinot Bianco which must contain at least 85% of the corresponding grapes.

There are also Spumante (sparkling wine) versions of the Salice Salentino on the market. This method involves natural fermentation without the addition of carbon dioxide. The Bianco, Rosato, Negroamaro Rosato, Pinot Bianco, Fiano and Chardonnay are generally used for this style of wine.

The Riserva (reserve) versions of Salice Salentino Rosso, Negroamaro, and Aleatico are aged for at least 24 months, including at least 6 in oak barrels.

The Dolce and Liquoroso versions of the Salice Salentino Aleatico are also produced and  make great dessert wines. The Dolce Naturale must have a finished alcohol of 15% and Liquoroso must have 18.5% which is like a fortified wine. Once produced, the wine is bottled in glass bottles that can have different sizes and corks, depending on the type of product.

Flavors and characteristics:
These Salice Salentino wines are enjoyed worldwide. The red ones are generally cherry, ruby or garnet-colored, and their shades become more intense as they age. The Riserva tends to have a brick color. The red wines are robust and full-bodied and can generally be classified as dry wines. The Rosso Riserva and Rosso Riserva Negroamaro have fragrant aromas of ripe fruits such as plums and cherries with a touch of spices. The sensory experience as perceived by sight, smell, and taste varies depending on the grape variety that has been used, and the way the wines are produced.

The Aleatico Dolce and Liquoroso Dolce varieties are predominantly sweet, dense, and are higher in alcohol.

The wines from the white grapes are straw yellow in color, refreshing, and fragrant with delicate fruit notes; while the Bianco and Fiano varieties have greenish hues.

Lastly, in the spumanti made from traditional wines, yeast notes are easily detected due to the re-fermentation process.

Food & wine pairings:
In general, meat-based recipes, and complex dishes are paired with the Salice Salentino from red grapes to stand up to the robustness of the wine. Pecorino cheese made from sheep’s milk also makes for a killer pairing. The Salice Salentino Rosato pairs nicely with salamis, less-intense dishes like chicken and pork, delicate cheeses, and fragrant frittatas.
The Salice Salentino Bianco goes well with swordfish and salmon, as well as a variety of seafood dishes. The bianco variety also pairs nicely with a Caprese salad using tomatoes and extra-virgin olive oil from the local farms. Whenever possible, pairing food and wine from the same region is ideal, as they are grown in similar soil.

The Aleatico Dolce and Liquoroso Dolce varieties make great dessert wines and would pair heavenly with the popular pasticciotto. This traditional dessert is known for its a flakiness, buttery short crust filled with an exquisitely rich vanilla pastry cream. There are also chocolate and pistachio versions of the filling. This dessert is also common for breakfast.

My food & wine pairing experience:
I had the pleasure of tasting the Rosalbore Salice Salentino Negroamaro Rosato DOP from Cantina Sanpancrazio, a beautiful rosé made with 100% Negroamaro grapes. The color is deep coral, (like I’ve never seen before) lightly perfumed with aromas of strawberries and gentle floral notes. The palate follows the nose, with luscious flavors of semi-ripe strawberries, and the tannins are soft. This wine is intense and well-structured with a lingering finish. The alcohol content is 13.50% by volume. The Salice Salentino Rosato represents a middle ground between the heaviness of the Rosso (red wine) and the freshness of the Bianco (white variety).

Salice Salentino Negroamaro Rosato paired with frittata

Salice Salentino Negroamaro Rosato paired with frittata

Salice Salentino Negroamaro Rosato

Salice Salentino Negroamaro Rosato

I paired this delightful rosé with a delicate frittata made with tomatoes, scallions, pancetta, and Pecorino Romano cheese. It was like the king meeting its queen (the rosé) in the quest for a beautiful romance. This food and wine combination went together harmoniously and felt like a never-ending fairytale on the palate.

I also tasted the Salice Salentino Rosso Riserva DOP from Cantine De Falco which is made with 80% Negroamaro and 20% Malvasia Nera. The color is garnet, showing fragrant spices like vanilla and nutmeg on the nose, dark cherries, and plums on the palate, with nuances of cocoa, cigar box, and oak. There is a hint of sweetness in the wine that comes from the ripeness of the fruits. The tannins are velvety, and the finish is persistent. The alcohol content is 14% by volume.

In the region of Puglia, it is common to eat horse meat, and it would make perfect sense to pair this big wine with it. However, since we do not consume this type of meat in the United States, I prepared braciole, an Italian-style gourmet beef dish that is stuffed with garlic, parsley, and prosciutto and then rolled up. They were seared on medium-high heat, then simmered for a couple of hours in a rustic-style tomato sauce. The stuffed meat and the acidity in the tomatoes were a perfect match for this majestic and full-bodied wine. This dining experience was the epitome of a beautifully balanced meal.

Salice Salentino Rosso Riserva DOP

Salice Salentino Rosso Riserva DOP

Braciole

Braciole

I hope this reportage on Salice Salentino wines has piqued your curiosity to explore this splendid Italian region and its autochthonous grapes. These wines are not only luscious but they are affordable. This combination makes for a win-win sensory experience. Now, that I have tasted these wines, it’s time to visit Puglia. I will dream about it, until it becomes a reality.

Happy sipping from my kitchen to yours,

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier

Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

Fattoria di MonteMaggio, A Magical Boutique Winery in Tuscany

Enjoying La Dolce Vita with Ilaria at Fattoria di Montemaggio

Enjoying La Dolce Vita with Ilaria at Fattoria di Montemaggio

Ilaria is giving me a lesson on the Sangiovese grape

Ilaria is giving me a lesson on the Sangiovese grape

My husband and I recently took a spectacular trip to Italy and visited some amazing regions, rich in cultures and traditions.  One of our destinations was Tuscany and we were living our dream of “La Dolce Vita” (the sweet life). We were blown away by the beauty of the rolling hills and the lush cypress trees. Finally, all the landscape pictures we had seen were coming to life and the views were similar to that of a postcard. On the first day, we got to visit this beautiful winery called: Fattoria di Montemaggio, located in Radda in Chianti in the heart of Chianti Classico region.

It’s truly magical with a stupendous view of the valley, and well-manicured grounds. There were full-blown roses and fresh artichokes growing in the immaculate garden. Ilaria, the estate manager greeted us with a beautiful smile and gave us a tour of the vineyards. It was clear how passionate she was about her job and demonstrated a great knowledge in the viticulture and viniculture process of wine making. She gave us a little lesson about the stubborn Sangiovese grape, as I explained in an earlier post:  The temperamental Sangiovese grape variety . I pointed out to her that the ground seemed very dry and she replied: “we need to make them suffer”. Of course, she was referring to this particular grape variety.  After a tour of the vineyards and some photo snapping, it was Denis, the cellar manager, who guided the wine tasting.  We enjoyed a lovely selection of wines in the company of Riccardo, our amazing tour guide and the multi-talented Katarina Andersson. She is a translator, an educator and a wine writer at: Grapevine Adventures. The wines were luscious and of high quality which were no surprise to us, after seeing the labor of love that went into producing them. Fortunately, because of the terroir and the micro-climate, Fattoria di Montemaggio is able to grow many grape varieties such as: Sangiovese, with small additions of Merlot, Pugnitello, Chardonnay, Malvasia Nera, and Ciliegiolo.

A few months ago, I was able to get their Chianti Classico in my area and paired it with Pork Chops in Tomato sauce. It worked delightfully.  I brought back a couple of bottles from this recent trip and cannot wait to crack them open. If you intend to visit Tuscany, I highly recommend that you put Fattoria di Montemaggio on your itinerary. You will be very happy with this gem of a place.

Ilaria, the estate manager at Fattoria di Montemaggio

Ilaria, the estate manager at Fattoria di Montemaggio

The rose garden at Fattoria di MontemaggioThe view at Fattoria di MontemaggioIMG_8849The views at Fattoria di Montemaggio

I hope you have enjoyed my blog post on this beautiful winery and the enchanting photographs that I captured during my visit. My wish for you is to have the opportunity to visit this lovely place and bask under the Tuscan Sun.

Happy Travels!

Gina Martino Zarcadoolas, Foodiewinelover
My Food, Wine & Travel Lifestyles
Level-2 -World renowned – “WSET: Wine, Spirit, Education, Trust
Level-2 Certified Sommelier
Culinary Personality, Cookbook Author and Lover of Global Cuisines

Photos by Gina Martino Zarcadoolas for Foodiewinelover
and by Katarina Andersson – Wine Writer

Fattoria di Montemaggio

Fattoria di Montemaggio

 

 

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