Negroamaro Rosato Salento IGT
Province of Brindisi
10° - 12° C
The vineyards dedicated to Zìnzula are composed of a layer of fine red soil on a bed of limestone. To obtain a high quality rosé, in this case Negroamaro is cultivated using the same agronomic techniques as those used to produce the finest whites: vigorous leafy canopies that successfully protect the grapes from over-ripening and sunburn, avoiding oxidative effects, high levels of alcohol and excess tannins. In order to produce fully formed, crunchy bunches by harvest time, it is crucial to ensure the vines obtain the right amount of water during the decisive ripening stage. This careful management of the vineyards forms the basis for a rosé with great acidity, freshness and aromatic subtlety.
VINIFICATION AND AGEING
The Negroamaro used in Zìnzula is harvested in mid-September at the first light of dawn. The so-called ‘lacrima’ or static ‘dripping’ of the must is obtained under the grapes’ own weight in the press, with no maceration whatsoever. This technique allows for the extraction of a very delicate rosy tint and preserves the freshest varietal notes, keeping tannins and skin-related bitter notes to an absolute minimum. The resulting wine ferments in stainless steel tanks and stays on the fine lees for about 4 months, before a brief period of ageing in the bottle.
colour: soft and delicate, like compact face powder, with very light coppery reflections.
bouquet: ample bouquet, with sophisticated flowery notes of rose hip accompanied by pleasant aromas of black cherry, and a spiciness reminiscent of pink pepper and ginger with the merest hint of turmeric.
flavour: harmony and intense freshness in a slender body, supported by fine acidity and made sinuous by a vibrant, savoury streak. The palate follows through pleasantly, revealing crunchy fruit and closing with a marked mineral finale, teasing the taste buds.
Zìnzula pairs perfectly with appetizers such as fish crudités, small-fry and vegetables, sautéed mussels and clams, seasonal vegetable flans, and fresh and medium-matured cheeses. Excellent with seafood or vegetable risottos, spaghetti with sea urchins, fish stews and fresh and spicy international dishes such as noodles and pad thai.