Masseria Altemura
Masseria Altemura Zinzula Rosato Salento 2023
| Denomination | Salento IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Apulia (Italy) |
| Grape varieties | 100% Negro Amaro |
| Aging | 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. |
Description
Zìnzula, the jewel of Masseria Altemura, was born between the two seas of Puglia and celebrates the splendour of the coast, paying tribute to the most beautiful grotto in Salento: the Zìnzulusa. A rosé made with Negroamaro grapes, it seduces with the subtlety of its fragrances and the brilliance of its slender and sinuous body, radiant with light. Zìnzula’s quintessential beauty springs from exquisite details and the purity of the crystal-clear waters of the Mediterranean.
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
- Start up year: 2000
- Oenologist: Antonio Cavallo
- Bottles produced: 600.000
- Hectares: 130
There thus began a long period of planning followed by one of actual refurbishment, involving the land and the buildings that now represent the heart of the estate’s headquarters. The total area of the property is over 270 hectares – of which 130 are vineyards and 40 consist of olive groves – thus ensuring substantial annual production. It is a single holding, restored with total respect for the environment and the original architecture. As in the time of the Counts Martini Carissimo, it now represents one of the flagship estates in Puglian agriculture.
The architectural intervention on the buildings respected the original plan; nothing was left to chance, starting with the materials employed: the limestone paving stones, the calcarenite, the tufa and the white stone from the surrounding area, used in ancient times for the construction of the main buildings, were utilized in making the new ones.
Particular care was reserved for the restoration of two constructions that are of historical importance for the area: the massive tower, which will be transformed into luxurious accommodation for guests of the estate, and a private chapel with frescoes that date from the 16th century.
On land where there once grew ancient bush-trained vines, tended and cared for according to the lore of age-old rural tradition - and where the bunches of grapes ripened day after day, caressed by the sun and by gentle breezes - new rows of the best indigenous grape varieties have been planted since the year 2000, in line with entirely environmentally sustainable guidelines.
Alongside the perfectly geometrically aligned vines there are 40 hectares of centuries-old olive trees which, with their roots burrowing deep into the red earth mixed with white blocks of calcareous origin and their silvery-green foliage bending in the wind, continue even today to bear fruit. Read more
| Name | Masseria Altemura Zinzula Rosato Salento 2023 |
|---|---|
| Type | Rosé still |
| Denomination | Salento IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Negro Amaro |
| Country | Italy |
| Region | Apulia |
| Vendor | Masseria Altemura |
| Story | 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 fullyformed, 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. |
| Origin | Province of Brindisi |
| Wine making | 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. |
| Aging | 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. |
| Allergens | Contains sulphites |
