Salento Rosato "Masserie Pizari"
Wine name:Salento Rosato "Masserie Pizari"
Appellation:SALENTO ROSATO NEGROAMARO IGT
Vineyard age (year of planting):Negroamaro 1960,1990
Nose:Fresh fruity notes, pomegranate
Flavour:Well balanced and fresh
Serving temperature (°C):12
Match with:Fish, shellfish, vegetable soup, as an aperitif
Average no. bottles/year:12,000
Grape yield per hectare tons:6
Vinification and ageing
After the harvest a brief maceration with the skins of approximately 4 hours is carried out. The alcoholic fermentation then takes place at a low temperature, 16-17 degrees Celsius, in steel. The wine then rests on the lees in steel.
Address:Via Provinciale Ugento - Casarano 73059 Ugento LE
Year of establishment:2005
Total annual production:25000
Total vineyard extension (hectares):10
Planted varietals and extension (hectares):7ha Negroamaro 3ha Primitivo
Vine training system:
Cultivation method in the vineyard:the aisles (between the rows of vines) are tilled
Type of viticulture:integrated/sustainable
Masserie Pizari is in the “heel” of Italy in southern Salento, between Gallipoli and Leuca, in the Feudo d’Ugento (the ancient “Ozan”) in an area where Negroamaro and Primitivo vines have been grown for centuries, in fact there are 3 hectares of vines “en goblet” that are over 60 years old. The area is called “Conca d’oro” (Golden Conch) and the soils are clayey, red and rich in potassium. The vineyards are a few kilometers from the sea and it is rare to find such an extension of agricultural land in this position. Giordano and Francesco are supported by oenologist (an “orthodox” oenologist according to Giordano) Andrea Boaretti, a Venetian who is devoted to the Salento region and who consults for other wineries in Puglia.
The cellars, that have been totally restructured, are located right next to the old Salento “Sud-Est” railway and were built in the 1930s by a Piedmontese who used to grow grapes and send them north.
Only the best clusters are used to make the Salento Rosso Negroamaro, the Salento Rosato Negroamaro and the Salento Rosso Primitivo; grape yield is kept low and temperature control in the vats keeps the fermentation process even (which is quite an achievement in such a hot climate!). The result is fresh, fruity and flawless wines that give a pure taste of this secluded and beautiful part of Italy.