2006 Leone de Castris Salice Salentino

20120418:
I wrote: "The 2006 Leone de Castris Salice Salentino (13.5% ABV) had a sour smell, but the first sip was smooth. The second second sip was slightly sour. It is decent." 4:25 PM

[20120529]

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2006 Leone de Castris Salice Salentino

Relevant Links:
Leone de Castris (Website) (English)
Salice Salentino Reserve Red DOC Technical Sheet
2006 Leone de Castris Salice Salentino (CellarTracker.com)

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Website Information (CellarTracker.com):

Vintage 2006
Type Red
Producer Leone de Castris (web)
Variety Negroamaro
Designation n/a
Vineyard n/a
Country Italy
Region Puglia
SubRegion n/a
Appellation Salice Salentino

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Website Information:

50 VENDEMMIA
Salice Salentino Rosso Riserva DOC

"We produce Salice since 1954, to celebrate this historic wine, from the 2004 vintage the label has the writing 50th vintage."

Wine of an intense red colour with garnet-coloured hints, made of negroamaro and Malvasia Nera. To the nose fruity sensations of blackberry and black cherry, notes of basil and sweet spices due to the refinement in oak barrels. In the mouth it is smooth and balanced with a strong but never intrusive tannin. Long last finish. Very good with roasted meats and ripe cheeses.

GRAPES: Negroamaro (90%); Malvasia Nera di Lecce (10%)
SOIL: medium - textured
TRAINING SYSTEM: Apulian head training with 7000 vinestocks per ha
VINEYARD AVERAGE AGE: 40 years
HARVEST: end of September
YIELD PER HA: 7 tonnes
MATURATION: at least 12 months in barrel
BOTTLE AGEING: at least 3 months
BOTTLE SIZE: 375/750/1500/3000/15000 ml.
SERVING TEMPERATURE: 16-18 C

Awards
[omitted]

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Website Information (2008 Vintage):

CLASSIFICATION: Salice Salentino Riserva Red D.O.C.
VINTAGE: 2008
GRAPES: Negroamaro 90% | Black Malvasia of Lecce 10%
AREA OF PRODUCTION: Salice Salentino, Veglie, Guagnano, Campi Salentina and San Donaci
TRAINING SYSTEM: Head training system with 7.000 vinestocks per hectare
YIELD IN GRAPE per HECTARE: 70 quintals
AGE AVERAGE OF THE VINEYARDS: 40 years
HARVEST: Hand picking with selection of bunches at the end of September
VINIFICATION: The grapes after a soft pressure and the separation of grape-stalk are submitted to particular maceration at checked temperature (20 – 22° C) for a period of 8-12 days. After the fermentation the wine is put to sharpen in oak barrels of 30 hls for about 12 months. It becomes “Reserve” after 2 years from the date of harvest .
ALCOHOL: 13 % Vol.