Features
Name:
Maiana Verdeca Salento IGT 2020
Terrain:
medium mixture
Cellar
Salice Salentino is a small rural town in Salento that has been home to the ancient Leone de Castris winery for more than three centuries.
The year is 1665. Among the fertile vineyards of that time, Oronzo Arcangelo Maria Francesco dei Conti di Lemos gave birth to the winery.
The founder became fond of such a fertile and rich land and understood its value, so after the first years of processing and transforming the product, he went back to Spain, sold some estates, returned and invested the proceeds in Salento lands.
Around Salice, Guagnano, Veglie, Villa Baldassarri, Novoli and San Pancrazio, he became the owner of several thousand hectares, on which he not only planted new vines, but also olive trees and wheat. In the early 19th century, the winery began exporting raw wine to the United States, Germany and France.
The winery began bottling its products with Piero and Lisetta Leone de Castris in 1925. 1943 saw the birth of Five Roses, the company's best known product and the first rosé wine to be bottled and marketed in Italy and immediately exported to the United States.
The history of this wine is still remembered in the company as one of the most significant events in its centuries-long history. In fact, there is a district in the Salice Salentino feud called 'Cinque Rose', a name due to the fact that for generations the Leone de Castris family each had, with incredible constancy, five children. Towards the end of the war, General Charles Poletti, supply commissioner for the allied forces, asked for a large supply of rosé wine, the grapes of which came from the Cinque Rose fief. But the general wanted a wine with an American name, and it did not take long to find it: thus 'Five Roses' was born.
With the 1954 harvest, Salice Leone de Castris was born, and thanks to marketing in Italy and abroad for about 20 years, the Doc Salice Salentino was obtained in the early 1970s. Then,with the Doc,other companies also came on the market.
The history of this family and the winery continues. Cav. del Lavoro Salvatore Leone de Castris, Piero and Lisetta's son, contributed to a remarkable development - also at international level - of the Company. His son, Dr. Piernicola, has been running it for twenty years. More and more prestigious awards are constantly being bestowed on the company's entire range.
The foreign sales network today sees products present not only in European markets, but also in the United States, Singapore, Canada, Brazil, Australia, Japan, China, Hong Kong, etc. New grape varieties have been planted on the family's holdings: Chardonnay, Sauvignon, Montepulciano, which flank the traditional varieties: Negroamaro, Malvasia nera, Verdeca, Bianco d'Alessano, Moscato, Aleatico, Primitivo, Susumaniello, Ottavianello.
The wine cellar offers a varied range of products: red, white and rosé DOC wines (Salice Salentino, Locorotondo, Copertino, Primitivo di Manduria), interesting IGT Salento and Puglia wines, rosé and white sparkling wines; an aqua-vitae and a particularly fine oil. It also has a first-class 'Villa Donna Lisa' hotel with sports facilities; it serves as a support for daily visits by Italian and foreign delegations.
The average annual production is about 2.5 million bottles.
Leone de Castris is a company that has been working in Apulia for centuries and only makes Apulian products. For some this might be a limitation, for us it is a peculiarity since our mission is the valorisation of the products of the territory where we were born and raised.
In short, we can say that we represent more than 350 years of winemaking history looking to the future.
Description
This Maiana is a pleasant and well-balanced white wine, perfect to accompany hors d'oeuvres and seafood starters.
Organoleptic characteristics:
Floral and exotic fruit notes on the nose. In the mouth it is fresh and balanced.
Storage time:
0-3 years
Vinification
After a short maceration and soft pressing of the grapes, the must is decanted at a low temperature, 10° C, for about 12 hours. This is followed by fermentation at a controlled temperature (14-16° C) in stainless steel vats.
Acknowledgements