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The freshly harvested grapes reach the cellar where they are destemmed and crushed. The grapes are left to macerate on the skins for 12 days and the fermentation takes place in stainless steel containers, with two daily pumping overs and delestage, at a controlled temperature of 28/30°C. The wine is then aged for 10 months in 15 hl French oak casks, followed by an additional 10 month refinement in bottle.

Fermentation and maturation

Region of production

Salice Salentino Reserve DOC "Torre Saracena" 2013

The grapes come in part from vineyards in the municipality of Salice Salentino, Veglie and Guagnano (Lecce) and in part from vineyards in San Pancrazio Salentino and Sandonaci (Brindisi). The region of production of Salice Salentino Reserve is characterized by a sandy clay loam soil, rich in calcium and magnesium. The average production of the vineyards is 90 quintals per hectare. The vines are grown using the traditional scheme known as Apulian trailing vines, which has been for several centuries in Salento.

Alcohol by volume

Tasting Notes

Serving suggestions



80% Negroamaro and 20% Black Malvasia.


Intense ruby color. On the nose intense and fruity with hints of herbs. Hints of ripe red fruit and berry-jam; the tobacco, mushroom and underwood aromas are very agreeable. The flavor shows great structure and power. Good polyphenols. Fairly round and sweet tannins. Outstandingly elegant and harmonic with an excellent persistence.




Pairs beautifully with roasted red meats and braised or stewed game. Excellent also with pasta dishes with meat or spicy sauces, and with strong ripe cheese.

Wild boar pappardelle

Wild boar pappardelle

Braised beef

Braised beef

Ravioli with deer and pumpkin

Ravioli with deer and pumpkin

Filet of venison with chocolate sauce, crispy potatoes and morels.

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