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ROSAMARO Altemura “Prosecco Rose’” style

Marco — Fri, 13 Feb 2015 00:57:45 +0000

VINIFICATION AND MATURATION
The must of the Negroamaro grape results
from a particularly gentle pressing of the grapes
to limit the extraction of the colours and
tannins from the grape skins. After the fi rst
fermentation at a controlled temperature of
18° C the wine is given its e ervescence according
to the Charmat method to ensure
the integrity of the fruity aromas.

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Masseria Altemura Rosato 2014

Tue, 19 Nov 2013 13:34:17 +0000

VINIFICATION AND AGEING:
The grapes are delicately pressed and destalked. Maceration lasts about six hours and extracts the aromas, a small part of the colouring substances and extremely few tannins. Vinification is carried out at controlled temperatures with the objective of maintaining the typical character of the aromas and flavour of the future wine.

COLOUR:
Pink tending to cherry red of medium intensity

BOUQUET:
Delicately fruity, fragrant, full and intense with notes of cherries and red fruit.

FLAVOUR:
A good and appealing structure is followed by a fruity and persistent aftertaste.

SERVING TEMPERATURE:
Serve at about 14° – 16° C. (57° – 61° F.).

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Masseria Altemura Sasseo Primitivo 2015

Tue, 19 Nov 2013 13:24:11 +0000

An Italian wine as you never tasted before! A bestseller in NZ

VINIFICATION AND AGEING

The grapes, harvested in a state of advanced ripeness, are delicately pressed and destalked The must then undergoes a process of fermentation of 14 days at a temperature of 25- 28° C. (77-82° F.). When vinification is completed, the wine ages for 12 months in 350- liter (92-gallon) tonneaux of French oak, followed by a further period of fining in the bottle.

COLOUR

Dark and profound ruby red

BOUQUET

This wine offers the nose full and intense aromas with hints of plums, jams of red fruits and sweet accents of spices.

FLAVOUR

A wine of a good body, it has a mouth-filling flavour that is warm and soft and expresses a highly mature fruitiness, supported by a pleasant complex of sweet tannins.

SERVING TEMPERATURE

It should be served at about 18° C. (64° F.).

SASSEO PRIMITIVO

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