Exporter to Europe Exporter to Asia Exporter to North and Central America

Castel di Salve S.r.l. Azienda Vitivinicola

Piazza Castello, 8, 73039 Depressa di Tricase (LE)
Italy

Telephone +39 0833 771041
Fax +39 0833 771012
info@casteldisalve.com

Trade fair hall

  • Hall 16 / A31
 Interactive Plan

Hall map

ProWein 2017 hall map (Hall 16): stand A31

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.14  Puglia

Our products

Product category: Puglia

SANTI MEDICI ROSATO

APPELLATION – Rosato Salento IGT.

GRAPE VARIETY – 100% Negroamaro.

PLANTING TYPE – Espalier.

PLANTS PER HECTARE – 5200.

AVERAGE YIELD PER HECTARE – 80 quintals.

HARVESTING PERIOD – Mid-September.

HARVESTING METHOD – Manual.

FERMENTATION METHOD – Pre-fermentative maceration for 12 hours with skins, followed by fermentation at controlled temperature of 17 °C for the must without skins.

METHOD OF REFINEMENT – In steel vats.

WINE-TASTING NOTES

A flowery persistent aroma with a pungent flavour with a delicate note of mint.
Warm and harmonius body.
Serving temperature 12 – 14 °C.

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Product category: Puglia

SANTI MEDICI ROSSO

APPELLATION – Rosso Salento IGT.

GRAPE VARIETY – 100% Negroamaro.

PLANTING TYPE – Espalier.

PLANTS PER HECTARE – 5200.

AVERAGE YIELD PER HECTARE – 80 quintals.

HARVESTING PERIOD – End of September.

HARVESTING METHOD – Manual.

FERMENTATION METHOD – Fermentation at a controlled temperature with maceration of the skins for 10 days.

METHOD OF REFINEMENT – Malolactic refinement for 6 months in steel tanks.

WINE-TASTING NOTES

Fruity red berry aroma-redcurrant and raspberry, with a spicy predominantly cinnamon scent.
Harmonius, pungent flavour; with a typical slightly bitter after-taste.
Serving temperature 16 – 18 °C.

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Product category: Puglia

ARMÈCOLO

APPELLATION – Rosso Salento IGT.

GRAPE VARIETY – 80% Negroamaro; 20% Malvasia nera di Lecce.

PLANTING TYPE – Espalier.

PLANTS PER HECTARE – 4100-5200.

AVERAGE YIELD PER HECTARE – 70 quintals.

HARVESTING PERIOD – End of September.

HARVESTING METHOD – Manual.

FERMENTATION METHOD – Negroamaro: pre-fermentative cold maceration with the skins at 5 °C for 6 days, fermentation at a controlled temperature with maceration with skins for approx. 10 days. Malvasia nera di Lecce: fermentation at a controlled temperature with maceration with the skins for approx. 10 days.

AMETHOD OF REFINEMENT – Malolactic for 8 months in steel tanks. In bottles for 4 months.

WINE-TASTING NOTES

Intense aroma of red-skinned fruits, redcurrants, raspberries, ripe cherries with a floral note of hawthorn.
Full-bodied, harmonius, fresh and lasting flavour.
Serving temperature 17 °C.

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About us

Company details

In retrospect the history of the company seems simple: an ancient wine cellar and a great passion for wine and for doing things well. Behind a strong family agricultural tradition. Thus in 1992 the new Castel di Salve winery was born, bringing back to life, in the same place, with the same name, the projects and the history of their ancestors, a story of wine and the winery first established here in 1885.
 
The first wine to be bottled was Armecolo, followed by three labels- a white, a red and a rosé, which were given the name Santimedici. Local tradition is all important here: a rosé and a red from Negroamaro and Lecce Malvasia nera- which have been produced in Salento for centuries but with an exceptionally fresh clean taste.
 
Today Castel di Salve produces hundreds of thousands of bottles with ten labels. With an eye to innovation, with a combination of a modern taste and great respect for local tradition, other wines were created: Priante, Lama del Tenente, a pure Primitivo and a pure Negroamaro, the Cento, and lastly the excellent Aleatico and the Lady Killer, a Malvasia nera di Lecce 100%.

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