Vinicola Rocca Rocca Rossovero Primitivo Salento IGT 2020

Francesco founded “Vinicola Rocca” in 1880. In 1936 his son Angelo enhanced the wine production and built up a cellar in Nardò, Apulia. In the 1960s the first bottling line was bought by Ernesto Rocca, Angelo’s son, and thus started the distribution of products under the Rocca brand. Today Paolo, Marco, Luca and Matteo (Ernesto’s sons), sharing duties and responsibilities, run the family’s business.

*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: Red Wine
Style: Full-bodied, Rich
Grape Varietal: Primitivo
Tastes Like: Ripe black fruit, spicy notes, smooth tannins
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Salento IGT
Region: Apulia, Italy
Terroir: Calcareous soils
Aging: Aged in oak barrels
Serving Temperature: 18–20°C – Best served slightly below room temperature

Vinicola Rocca was founded in 1880 by Francesco Rocca and has been producing high-quality wines ever since. In 1936, his son Angelo expanded the wine production and built a cellar in Nardò, Apulia. The family continued to innovate, purchasing their first bottling line in the 1960s. Today, the winery is run by Paolo, Marco, Luca, and Matteo, Ernesto's sons, who uphold the family's legacy of fine winemaking in the heart of Salento.

Seafood: Grilled octopus with olive oil and lemon or seafood pasta.
Poultry: Roast chicken with garlic and herbs or duck breast with a berry sauce.
Vegetarian: Grilled mushrooms or eggplant parmigiana.
Meat: Grilled steak or slow-cooked lamb.

Brie: Creamy and mild, complementing the wine's smooth texture.
Gruyère: Nutty and savory, enhancing the wine's depth.
Camembert: Soft and earthy, ideal with the wine's full body.
Parmesan: Rich and salty, perfect for pairing with the wine's bold flavours.

Orecchiette con Cime di Rapa (Orecchiette with Broccoli Rabe)

Ingredients:

• 400g orecchiette pasta
• 500g broccoli rabe, washed and chopped
• 2 cloves garlic, minced
• 4 tbsp olive oil
• 1 tbsp red pepper flakes (optional)
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish

Instructions:

1. Cook the orecchiette pasta in salted boiling water until al dente, about 8–10 minutes.
2. In a large pan, heat the olive oil and sauté the garlic until fragrant. Add the chopped broccoli rabe and cook for 5–7 minutes, until tender.
3. Once the pasta is cooked, reserve 1/2 cup of the pasta water, then drain and add the pasta to the pan with the broccoli rabe. Toss together, adding a bit of pasta water if necessary to help coat the pasta.
4. Season with salt, pepper, and red pepper flakes (optional). Serve with a generous sprinkle of grated Parmesan cheese.
5. Enjoy with a glass of Vinicola Rocca Rossovero Primitivo Salento IGT for a true taste of Apulia.