ProductUpdated on 22 October 2025
Ninì Palamà
Director and winemaker at Vinicola Palamà at VINICOLA PALAMA'
Cutrofiano (Lecce), Italy
About
The crushed and destemmed grapes undergo cryomaceration for at least 12 hours. After the bleeding process for the rosé, alcoholic fermentation begins while the must is still in the tank. Here, the higher concentration of grape skins compared to the must allows for a strong extraction of polyphenols and anthocyanins. This process results in a highly structured wine with an intense ruby red color, yet remarkably fresh and easy to pair.
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Metiusco Rosè (Grape variety: negroamaro)
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Michele Palamà
Director and winemaker at Vinicola Palamà at VINICOLA PALAMA'
Cutrofiano (Lecce), Italy
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Michele Palamà
Director and winemaker at Vinicola Palamà at VINICOLA PALAMA'
Cutrofiano (Lecce), Italy
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Daniele De Luca
Co-Founder of Azienda Agricola Casal De Luca at Azienda Agricola Casal De Luca
Aprilia, Italy