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Rohesia Brut

Cantele once again made history when it produced its first classic-method wine from Negroamaro, Rohesia Brut — the first-ever sparkling Negroamaro to be released commercially.

On the heels of the success of its still Rohesia — a rosé made from a meticulous selection of Negroamaro grapes — it was only natural that the Cantele family would push the envelope of Pugliese by making the first premium sparkling wine to come from the region.

Together, the two wines — Rohesia Rosé and Rohesia Brut Rosé (sparkling) — have been called some of the best wines produced in Puglia today by critics on both side of the Atlantic. Not only do they show the depth and nuance that Negroamaro can attain when approached with technical expertise and the right enological sensibility, but they also demonstrate the true nobility of this variety.

The Rohesia rosé (rosato) is bright in the glass and fresh in the mouth. Approachable and food-friendly, it delivers notes of wild berries and ripe red fruit in the mouth with vibrant acidity that sings on the palate.

The Rohesia brut is made using the same techniques adopted in Champagne. Its slightly yeasty nose and rich fruit flavors are balanced by nuanced savory character— a signature of Negroamaro. It’s a truly unique and unforgettable expression of this ancient grape.

TRAINING Spur-pruned cordon (5,000 plants per ha).
HARVEST Last ten days of August.
MACERATION Cold-soaked for a few hours.
VINIFICATION Soft pressed. Fermentation at 16° C.
AGING Aged on its lees for roughly 60 days.
TIRAGE First month of the year following harvest.
LEES AGING 30 months, following the second fermentation.
DOSAGE 2.5 grams per liter.
SERVE AT 6-8° C. (42-46° F.).

Tasting Notes

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