Rosato Lifestyle

History, tradition, quality

The numbers of rosé wine are clear: the trend is growing. It is not a fashion but a growing consumer interest in this type of wine. Wine is increasingly acquiring a role of conviviality. For us, rose wine is not a mere consumer product but a real lifestyle. Its freshness and its bright color are a symbol of our local elegance. Its scent and its overwhelming taste are great to accompany moments and experiences.

THE COLOR

The Color of rose wines covers an interval ranging from pale pink, barely perceptible, to very transparent light red, traditionally called “chiaretto”. The intensity of the color of rose wines is a function of many factors including:

  • The vine
  • The geographical origin
  • The duration of maceration
  • The age of wine

In Salento, the homeland of the Negroamaro rose, are often found pale pink, almost pearly. They recall the much-loved nuances of vins de Provence. Here, in fact, sometimes the rare and complex method “a lacrima” is employed, in which the grapes are not crushed but only accumulated: crushed under their own weight, the bunches release their nectar drop by drop (hence the name of the technique) and it is useful to understand how the grape yield is for this limited – we speak of a 50-55%.

 

Going inland and along the coast, northwards, from the Valle D’Itria, to the Murgia, up to the Daunia in the Gargano, we find other types of nuances, given both by the grapes and by the maceration methods. Here it is used for the grapes a maceration on the skins that can vary from a few hours up to a maximum of two days, and depending on the period of time, it will be obtained a must with a flower color more understood because more load of pigmented substances present in the skin.

There are therefore three basic shades of color of rose wines, in order of intensity:

SOFT ROSE

The soft rose is characteristic of rose wines coming from less pigmented vines or coming from less hot growing areas, or subjected to a shorter period of maceration

PINK WAX

The cherry rose is an intermediate colour, characteristic of early ripening cherries. It is the most common shade for a rose wine.

LIGHT PINK

The light pink, despite the name, is the darkest hue in the color scale of rose wines.

THE FLAVOURINGS

The aromas of Apulian rosés vary depending on the grapes used and the vinification methods. Red flowers, violets, roses, black fruit, red, plums, raspberries, cherries, but also tertiary aromas given by the aging in wood as spices, licorice and vanilla, form the incredible and complex bouquet that characterizes the Apulian roses. With an additional note: a rouge file that unites our roses, making them the expression of the regional territory in its entirety. This note is to be found in the mineral and savory note, capable of giving crunchiness to our wines, and making them perfect also for more important courses

THE FLAVOURS OF APULIAN ROSES

The difference in the composition of the soil, of the microclimates, of the grapes, of the exposition, of the production and cultivation methods plus other factors (in summary: the Terroir) are expressed in wines with a range of different nuances.

In Apulian roses it is difficult to try to find uniform characters: there are those who point to extreme sweetness, even with openly detectable sugary residues, those who prefer a more relaxed vision, nervous, which needs time and months in the bottle before being balanced.

Apulian rose wines are characterized by their variety: they range from fresher and drier products, to be enjoyed by the pool on a hot summer day, to those with the most important tannins, also suitable for a fairly long aging period. Overall, they are fresh, vertical, and our soil Apulian rich in limestone (not to mention the “Terre rosse” of Salento), give them a natural minerality that pushes the consumer to drink the bottle until the last drop.

Characteristics of the rose: juicy and fresh on the palate, well structured, crunchy, sapid, at the bottom so much juicy acidity, long finish.

ROSATO LIFESTYLE

The numbers of rosé wine are clear: the trend is growing. It is not a fashion but a growing consumer interest in this type of wine. Wine is increasingly acquiring a role of conviviality.

 

For us Rosato wine is not a mere consumer product but a real lifestyle.  Its freshness and its bright color are a symbol of our elegance;  Its scent and its overwhelming taste are excellent to accompany moments and experiences.

ROSÉ RECIPES - MIXED FOOD / WINE

SWEET AND SOUR COD

Cellar: LE GROTTE

Wine: SPUMANTE BRUT ROSE’ MILLESIMATO

 

INGREDIENTS

  • COD DESALINATED 650g
  • GARLIC 2 cloves
  • WINE VINEGAR 10g
  • FARINA00 30g
  • SUGAR 20g
  • SAGE 3 leaves
  • WHITE WINE 100g
  • SEED OIL 500g

PREPARATION

  • Divide the fillet into pieces and flour.
  • Cook the pieces in a pan with plenty.
  • Prepare the sauce: peel and finely slice the cloves of garlic: and then cut the sage leaves into strips. In a saucepan pour the white wine and add the slices of garlic and finally the sugar and sage, light the low flame and let the mixture heat and sugar melt.
  • As soon as the syrup is boiling add the pieces of fried cod and cook for another 5 minutes turning them occasionally to flavor. When ready, serve your pieces of Ligurian sweet and sour cod and serve hot
CRISPY SALMON

Cellar: LE GROTTE

Wine: Domia Frizzante

 

INGREDIENTS

  • SALMON FILLET 1KG
  • PARSLEY 1 TUFT
  • THYME 4 TWIGS
  • LEMON ZEST 1
  • WHITE PEPPER IN GRAINS 1 TEASPOON
  • DILL 1 TUFT
  • ROSEMARY 2 SPRIGS
  • EXTRA VIRGIN OLIVE OIL 50GR
  • SALT TO QB

PREPARATION

  • First prepare the breading: cut the bread into pieces and put it in a mixer, then add the dill, peeled thyme, rosemary needles and parsley. Pour in the oil and then add the lemon zest, salt and white pepper. Blend until coarse.
  • Now take care of the salmon fillets: remove the skin with a knife from the thin blade and remove the bones with the help of a kitchen tong, then transfer the fillets on a lollipop lined with parchment paper and cover them with breading, making it stick well with your hands.
  • After having covered the fillets evenly, bake in a ventilated oven preheated to 190 ºF. for about 20 minutes. After the cooking time, bake and serve your hot crispy salmon.
SCALLOPS

Cellar: LE GROTTE

Wine: Silvia Bella

 

INGREDIENTS

  • SCALLOPS 8
  • BLACK PEPPER QB
  • EXTRA VIRGIN OLIVE OIL 40GR
  • PARSLEY QB
  • MAGGIORANA QB
  • BREADCRUMBS SALT UP TO 100G
  • LEMON ZEST 1
  • TIMO QB

PREPARATION

  • Start from the belly: take the breadcrumbs from the crust; cut the breadcrumbs into cubes. Transfer it in a mixer, add the oil, salt and pepper to taste add the aromatic herbs, parsley, marjoram, thyme (4-5), and finally grated the lemon zest. Blend and you will get the belly; with these doses your belly will be moist at the right point, so that the result is tasty and does not stay too dry.
  • Take the scallops, lay them on a lollipop, with the shell facing towards the base so as to stuff the scallops with the belly obtained. Once distributed, bake them in a ventilated oven preheated to 190stara for about 15 minutes or as soon as you have created an inviting crust. Your scallops are ready to be served!
SALMON TARTARE WITH AVOCADO CREAM AND ROASTED ALMONDS

Cellar: LE GROTTE

Wine: Selva della Rocca Rosato

 

INGREDIENTS:

  • SALMON FILLET 400G
  • LEMON ZEST 1
  • BLACK PEPPER QB
  • CHIVES QB
  • ALMONDS IN FLAKES 30G
  • FRESH GINGER 3G
  • SALT TO 1 PIZICO
  • TABASCO QB
  • RICE VINEGAR 10G
  • INGREDIENTS FOR AVOCADO CREAM:
  • AVOCADO 400G
  • SALT UP
  • PICCADILLY TOMATOES 100G
  • LEMON JUICE 1
  • BLACK PEPPER 1 PINCH

PREPARATION

  • Clean and cut salmon into cubes.
  • Transfer the cubes in a small bowl with salt, pepper, lime zest and a few drops of tabasco. Then also ginger (thin slices), lime juice, rice vinegar and chopped chives.
  • Cover with cling film and let it rest for 30 minutes in the refrigerator. Meanwhile make the avocado cream: cut the fruit in half and remove the stone, then collect the pulp of the avocado in a bowl and add the lemon juice, salt, pepper and mash everything with a fork until you get a puree. Now, add also the tomatoes cut into small pieces and stir. Toast also the almonds and start to compose your tartare.
  • Create the first layer of avocado cream by placing it in a pasta bowl of 7.5 cm in diameter. Add the marinated salmon cubes, level the surface and remove the bowl dough gently.
  • Decorate the dish with almonds and chives stems, then serve your salmon tartare with avocado cream and toasted almonds
SWORDFISH CARPACCIO AND GREEN MUSTARD SAUCE

Cellar: CANTINE DI BARSENTO

Wine: Magilda

 

INGREDIENTS

  • EXTRA-VIRGIN OLIVE OIL GLASS
  • SALT TO QB
  • PINOLI 20GR
  • SMOKED SWORDFISH CARPACCIO 400G
  • PARSLEY 1 MAZZETO
  • WHITE WINE VINEGAR
  • MUSTARD 2 TEASPOONS

PREPARATION

  • Prepare the sauce by blending in a mixer parsley with pine nuts, a tablespoon of white wine vinegar and oil.
  • Now, pour the mixture into a small bowl adding a little salt and two teaspoons of mustard and continue to mix.
  • Finally, place the swordfish carpaccio on a bed of salad, brush with oil and sprinkle with the freshly prepared sauce.
RICE CANAPES WITH CRESCENZA AND SHRIMP

Cellar: DONNA VIOLA

Wine: iNFRANTO

 

INGREDIENTS

  • 320 G OF CARNAROL TYPE RICE
  • 1 glass of dry white wine
  • 3 SACHETS OF SAFFRON POWDER
  • 50 G OF GRATED GRAIN
  • 1 SHALLOT
  • 150 CL OF VEGETABLE BROTH
  • SALT
  • BUTTER
  • PEPPER
  • FRESH SHRIMPS AND PRAWNS
  • 200 G OF GROWTH
  • FRESH PARSLEY

PREPARATION

  • Finely chop the shallot and brown in a saucepan with a knob of butter. Add the rice and toast, stirring thoroughly. Pour in the wine and let it evaporate. Gradually incorporate the boiling broth taking care to always immerse the rice beans in the liquid, stirring continuously with a wooden spoon. Meanwhile, take a cup of hot broth, Cioglietevi saffron and add it to the risotto in cooking. When the cooking time has passed and the rice grains will be al dente, remove from heat and stir with the grain, pepper and a generous knob of butter. Cool down and set aside.
  • Wash the shrimp, remove the carapace and the gut. Blanch for a few seconds. Grease the bottom of the pan with butter. Brown four discs of rice previously copulated with the six-cm coppapasta and roast them on high heat for 4-5 minutes per side
  • Fill each disc with a spoonful of crescenza, two shrimp and a leaf of parsley. Serve rice canapes with crescenza and shrimp.
FLAKES OF SWORDFISH

Cellar: CASA PRIMIS

Wine: Monrose

 

INGREDIENTS

  • PUFF PASTRY 230GR
  • GRANA PADANO 30GR
  • MIXED PEPPER IN GRAINS QB
  • SMOKED SWORDFISH 8 SLICES
  • SUNFLOWER SEEDS 20GR
  • WHOLE MILK QB
  • IN THE CASE OF LIME:
  • LEMON ZEST 1
  • SUGAR 1 TEASPOON
  • WATER 50G
  • SALT HALF A TEASPOON 

PREPARATION

  • Dissolve the salt and sugar in a saucepan on the stove with water. Then add the lemon zests and cover with a lid for 15 minutes
  • Meanwhile, mix the Grana with pepper and sunflower seeds.
  • Place a roll of puff pastry on a lollipop and prick the surface with a fork
  • Brush the surface with milk and then sprinkle with the first mix: lightly pressed to adhere the sunflower seeds . Bake the pastry in a static oven at 200, for 12 minutes.
  • Once warmed, cut it into strips and place the slices of smoked swordfish rolled on itself in a round on the sheets and finally garnished with the zeste drained and serve.
BARLEY WITH SCALLOP CREAM

Cellar: DONNA VIOLA

Wine: TRAMONTO

 

INGREDIENTS

  • PEELED BARLEY 320GR
  • BUTTER 10G
  • SCALLOPS 8
  • FRESH CHILLI PEPPER 1
  • GARLIC 1 CLOVE
  • EXTRA VIRGIN OLIVE OIL 30G
  • ROSÉ WINE 100G
  • THYME 2 TWIGS

PREPARATION

  • Heat 15 g of olive oil in a pan, pour the barley and blend with 50 g rose wine.
  • Cook over low heat for 30 minutes adding occasionally the fish cartoon , one ladle at a time.
  • In the meantime, remove the scallops from the shell, then rinse under running water.
  • In another pan heat another 15 grams of olive oil, add a clove of garlic and chopped chili , browned and then add the scallops , flavored with thyme.
  • Pour with 50 grams of rose wine, salted peppers and proceed with cooking for another 2 min.
  • Collect the white part of the shellfish in a mixer. Chop the scallops and while the barley will be cooked, then pour the cream of scallops obtained and stir to amalgamate the cream. Finally add the butter and it is ready to be enjoyed.
CHICKEN IN SICILIAN STYLE

Cellar: D’ALESSANDRO

Wine: CATTEDRALE ROSATO PGI Puglia

 

INGREDIENTS

  • CHICKEN 1kg
  • BLACK OLIVES 50g
  • GARLIC 2 cloves
  • WILD FENNEL qb
  • WATER 300g
  • SALE qb
  • PACHINO TOMATO 150g
  • PICKLED CAPERS 30g
  • FRESH CHILLI PEPPER 2
  • ROSÉ WINE 300g
  • EXTRA VIRGIN OIL qb 

PREPARATION

  • Heat the olive oil in a pan, add two cloves of garlic and chillies and sauté for a couple of minutes, then add the chicken.
  • Brown the chicken pieces 2-3 minutes per side over medium heat, then pour the tomatoes cut in half , olives, capers and fragrant with wild fennel . Pour in the wine and then pour in the water.
  • Cover with the lid and continue cooking for 25 minutes on a low flame. After this time add the remaining part of fennel and continue cooking without lid for 15-20 minutes over medium heat, stirring occasionally. After cooking, remove the cloves of garlic and season to taste with salt if necessary. Serve your Sicilian chicken hot.
GRATIN OF OYSTERS WITH CURRY AND GRAPEFRUIT

Cellar: PAOLOLEO

Wine: Grecia Rosé

 

INGREDIENTS

  • 12 OYSTERS
  • 6 slices of bread
  • 1 teaspoon Thai green curry
  • 2 ORGANIC PINK GRAPEFRUIT
  • 30 G OF BUTTER
  • MINT BERGAMOT
  • BLUE PERSIA SALT CRYSTALS TO DECORATE

PREPARATION

  • Open the oysters and with running water remove the surface impurities and remove the flat valve by turning the blade of the knife outwards.
  • Remove the crust of the bread brioche and pulverize it in a mixer together with curry and peel of half grapefruit, then distribute a veil of aromatic bacon so obtained on the molluscs, a flake of butter and bake the half shells for two minutes in the oven in the maximum temperature grill. Take the oysters out of the oven, place them on a base of coarse salt in the plates, add a clove of peeled grapefruit on each and decorated with mint leaves.
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