Schola Sarmenti Opra Rosé DOC 2023

Schola Sarmenti Opra Rosé DOC is a vibrant and elegant rosé from the Nardò DOC in Puglia, Italy. Crafted entirely from 60-year-old Negroamaro vines trained in the traditional Apulian bush style, this wine offers a brilliant coral-pink hue and a bouquet of fresh flowers and ripe red fruits. On the palate, it delivers a harmonious balance of structure and freshness, with a crisp acidity and a lingering, graceful finish. The wine's intensity and elegance make it a standout example of southern Italian rosé.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Rosé Wine
Style: Structured, Fresh, Balanced
Grape Varietal: Negroamaro (100%)
Tastes Like: Comparable to a Grenache Rosé but with deeper red fruit notes, a richer body, and a more pronounced minerality.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Nardò DOC
Region: Puglia, Italy
Terroir: Vines aged approximately 60 years, grown in calcareous and clay soils, contributing to the wine's depth and complexity.

Founded in 1999, Schola Sarmenti is a family-owned winery in the heart of Puglia, dedicated to producing wines that express the unique terroir of the Salento region. The estate employs traditional Apulian bush vine training methods and sustainable viticulture practices to cultivate indigenous grape varieties like Negroamaro, Fiano, and Primitivo. Schola Sarmenti's commitment to quality and authenticity is evident in every bottle, reflecting the rich heritage and passion of southern Italy.

Seafood: Grilled shellfish or seafood pasta to complement the wine's fresh citrus and minerality.
Poultry: Herb-roasted chicken or a light chicken salad to match its bright acidity.
Vegetarian: A fresh summer vegetable salad or a goat's cheese tart that enhances its floral and fruit notes.
Cheese: Mild cheeses like fresh goat's cheese or ricotta, which highlight its refreshing qualities.

Aged Comté: Nutty and savory, bringing out the wine's subtle minerality.
Goat's Cheese: Tangy and creamy, offering a perfect match for its bright and floral character.
Brie: Soft and creamy, enhancing the wine's crisp acidity.
Feta: Salty and briny, contrasting nicely with the wine's fresh and floral notes.

Frittura di Paranza (Fried Mixed Fish)

Ingredients:

• 500g small mixed fish (such as anchovies, sardines, and small squid)
• 1 cup plain flour
• 1/2 cup semolina flour
• Salt and pepper, to taste
• Vegetable oil, for frying
• Fresh lemon wedges (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Clean and gut the small fish, removing any scales or bones. If using squid, slice them into rings.
2. In a shallow dish, combine the plain flour, semolina flour, salt, and pepper.
3. Heat vegetable oil in a large frying pan over medium-high heat, ensuring there's enough oil to cover the fish.
4. Dip the fish into the flour mixture, making sure each piece is well-coated.
5. Fry the fish in batches, turning them until golden and crispy, about 2–3 minutes per batch. Be sure not to overcrowd the pan.
6. Remove the fried fish and place on a paper towel to drain excess oil.
7. Serve immediately, garnished with fresh parsley and lemon wedges on the side.

This crispy, golden-fried seafood dish, a popular specialty in Puglia, pairs wonderfully with Schola Sarmenti Opra Rosé. The rosé's bright acidity and fruit-forward profile complement the delicate flavors of the seafood, while its slight minerality enhances the freshness of the dish.