Negroamaro Rosé

The village folk still call it Niuru Maru: Negroamaro, meaning bitter black (red).

In another era, Negroamaro was grown solely to ship to the north of Italy where the colder climate made it challenging to obtain the desired color and alcohol levels in the wines they produced. But in recent decades, more and more Salento wineries have looked to the variety as one of the most noble expressions of Pugliese viticulture.

Cantele’s rosé wines are made from a selection of top Negroamaro grapes that are used to make our flagship wines, Salice Salentino and Teresa Manara Negroamaro. Winemaker Gianni Cantele, to achieve their deep rose hue and their rich aroma and flavor, employs the Italian salasso method (known in English and French as saignée): as the Negroamaro grapes are macerating on their skins to extract the variety’s naturally dark color, he racks off — in other words, he “bleeds” off (hence the name) — some of the must to another tank. After vinification, the resulting wine is aged and bottled as our Rosato di Negroamaro (rosé from Negroamaro) and our Rohesia.

Cantele’s Rosato di Negroamaro is produced in a fresh, light style, with an emphasis on Negroamaro’s bright aromas and flavors when vinified as a rosé. This is an ideal wine for appetizers, pizza, fish and seafood, and simple first and second courses — especially vegetable-based recipes.



TRAINING Spur-pruned cordon (5,000 plants per ha).
HARVEST Second half of September.
MACERATION Grapes macerated for 12-24 hours.
VINIFICATION The free-run must is fermented at 14-15° C.
AGING In stainless-steel vats.
AGING POTENTIAL Drink upon release or cellar for 1-2 years.

Tasting Notes

COLOR: Soft pink-rosé.

NOSE: Essence of geranium and rose combined with strawberry and cherry. Sweet and nuanced on the nose, with noteworthy tenacity.

PALATE: The wine’s impressive alcohol is balanced by its delicate flavors and light, bright freshness, elegance, and persistence.

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