From back of bottle...

Salice Salentino is a small town in Apulia, the heel of Italy and the name of the DOC wine. The grapes are Negroamaro and Malvaia Nera, both grown on the estate of Dottor Cosimo Taurino. The wines are not trained are are severely pruned, thereby reducing yields and forcing all the vitality of the plant onto a small amount of fruit. The wines made from these grapes are generous, fruity, and full of extract. Subject to only minimal filtration before bottling in order to preserve all the characteristics of the product, which, unusual for this area, are aged in small oak barriques for about six months. Serve Salice Salentino at room temperature with traditional Italian dishes, steaks and roasts.

Alcohol: 13.5%

From importer's website
Taurino

In the region of Apulia
Owned by Rita, Rosanna & Francesco Taurino

The first vintage was bottled in 1970
333 acres produce 1,500,000 bottles annually
Winemaker: Severino Garafano

Salice Salentino Rosso Riserva DOC

A wine of unmistakable personality, Taurino’s Salice Salentino has introduced many Americans to the pleasure of Apulian wine. Intense ruby red in color with orange reflections, its unique flavor profile offers red berries, herbs and black cherries. On the palate, it is dry, well balanced and full bodied with a slight bitterness on the finish. This wine is the perfect match for typical Italian dishes like pizza, pasta, sausages, salami and sharp cheeses. Though not as “flashy” as some of the newer, international-style wines to emerge from Italy, Salice Salentino continues to be a favorite of Italian wine traditionalists. It is consistently one of Winebow’s best sellers.

Made from 85% Negroamaro and 15% Malvasia Nera
The first vintage was bottled in 1977, and 900,000 bottles are produced annually.

Production area: Various vineyards in the Salento area - located 20 ft. above sea level, with east/west exposure and a clay and calcareous soil composition

Vineyard characteristics: 86 acres planted in 1972 with a density of 1,821 vines per acre. The vines are planted in the alberello method and yield 4.4 tons per acre.

The harvest was carried out in mid-September
Vinification & Aging

Type of Press: Soft press
Method of extraction: pumpovers
Length of Maceration: 5 days
Fermented in stainless steel tanks at a temperature of 77 degrees for days.
Filtered: Filtered
Fining: Fined
Aging Container:
Type: 20% aged in French oak barrels
The wine is aged for 24 months followed by an additional minimal in bottle prior to release from the winery.
Analytical Data

Total Acidity: 6.08 gram(s) per liter
pH: 3.6
Dry Extract: 30.8 gram(s) per liter
Alcohol Content: 13.92 % alc. by volume
Residual Sugars: 2.4 gram(s) per liter

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