Winemaker Notes
With intense, complex aromas of wild cherry conserve, dried plums, chocolate and vanilla, the wine shows powerful, ripe dark fruit and spices on the palate, with a pleasant finish. The wine is a great match with spicy foods like Fra Diavolo sauce.
"The estate's 2006 Salice Salentino Liante (80% Negroamaro, 20% Malvasia) is another beauty. Made in a very sweet, ripe style, it offers notes of plums, prunes, leather, tar, smoke and earthiness. It should continue to drink well over the next several years. Anticipated maturity: 2008-2011.
Castello Monaci makes a range of beautiful wines that highlight the unique qualities of Apulia's indigenous varieties."
-Wine Advocate
Professional Ratings
Italian Red Wine
While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.
The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.
For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.