Leone de Castris Five Roses Rosato (Rosé) Salento IGT 2023

The Leone de Castris Five Roses Rosato Salento IGT is a vibrant and enticing rosé from the historic Salento region in Italy. Crafted from Negroamaro and a touch of Malvasia Nera, this rosato pours a brilliant, pale pink, offering a lively bouquet of fresh strawberries, cherries, and hints of rose petals. On the palate, it’s crisp and refreshing, with a well-balanced acidity that accentuates the juicy red fruit flavours, while subtle notes of Mediterranean herbs add depth. This elegant wine is ideal for enjoying with seafood, antipasti, or light pasta dishes, capturing the essence of a sunny Italian summer.

Type: Rosé Wine
Style: Crisp, Refreshing
Grape Varietal: Predominantly Negroamaro, with a touch of Malvasia Nera
Tastes Like: Comparable to a Provençal Rosé, featuring vibrant red fruit flavours, balanced acidity, and herbal undertones.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Salento IGT
Region: Puglia, Italy
Terroir: Mixed deep soils
Aging: Matured for at least 2 months in steel tanks, followed by a month in the bottle
Serving Temperature: 10-12℃ – Serve chilled

Leone de Castris, established in 1665, is a prestigious winery in Puglia, Italy, celebrated for producing high-quality wines that reflect the unique terroir of Salento. The Five Roses Rosato is their iconic wine, paying homage to Italy's wine history and heritage.

Seafood: Complements seafood risotto, grilled fish, and shrimp salad.
Poultry: Pairs well with roasted chicken, turkey, and light poultry dishes.
Pasta: Ideal with pasta primavera, tomato-based sauces, and light pasta dishes.
Vegetarian: Enhances flavours of grilled vegetables, fresh salads, and Mediterranean mezze.

Fresh Mozzarella: Mild, balancing the wine's acidity.
Ricotta: Light and creamy.
Goat Cheese: Tangy, harmonises with herbal notes.
Feta: Salty and crumbly, adds contrast.

Frittura di Paranza (Mixed Fried Seafood)

Ingredients:
- 500g mixed small fish (such as anchovies, sardines, and small squid)
- 1 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
- Lemon wedges for serving

Instructions:
1. Rinse and pat dry the seafood, then season lightly with salt and pepper.
2. Dredge the seafood in flour, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, fry the seafood in batches until golden and crispy, about 2-3 minutes per side.
4. Drain on paper towels, season with a pinch of salt, and serve hot with lemon wedges and a glass of Leone de Castris Five Roses Rosato.