Gioi' Brut Rosè Extreme - San Salvatore 1988

The San Salvatore 1988 farm was born in the shadow of the temples of Paestum in Cannito, in the heart of the Cilento National Park. From the desire to experiment with the classic method on the vine par excellence of the local tradition, Aglianico in purity, "Gioì Extreme" was born, the perfect synthesis between the uniqueness of the Campania region and processing technique. These great grapes grow in a unique and rich terroir, where rolling hills and small promontories overlook the sea, at an altitude of 150/210 m slm sea level in clayey soil rich in skeleton. The characteristic production area with a typically Mediterranean climate positively influences the vegetative cycle of the vineyards, which are trained on the espalier system with guyot pruning. Pruning is done manually as per tradition, and the branches are tied with small willow twigs. When the bunches are close to ripening, defoliation is carried out, followed by thinning practiced just before the harvest, and everything is done manually. The vinification involves a soft pressing without maceration, a fermentation in stainless steel tanks at a controlled temperature, followed by refinement for 40 months in the bottle with the lees. Aging of the liqueur d'expedition for 36 months in French oak barriques. This elegant rosé Spumante produced from the most important red berried grapes of the area, has a splendid bright coppery pink color and is fine and elegant to the eye. On the nose, the scent is characterized by aromas of ripe red strawberries and wild strawberries, with hints of melannurca and green apple, with hints of almond and freshly baked croissants. On the palate it is well structured, full-bodied and elegant, with the presence of tannins, but with an accentuated aromatic freshness and with a silky texture. The background is mineral with a fantastic aftertaste of red fruits, and the savory and expressive finish make it an exciting rosé, with character and elegance. It goes perfectly with seafood dishes, it is perfect as an aperitif with raw foods and dairy products; it is also enhanced by a good coarsely cut seasoned local ham or with seared salmon.