This wine displays a gorgeous ruby red with intense violet hues. The aromas provide an inviting olfactory landscape delineated by hints of red and black cherry, plum and dark chocolate; a touch of black pepper follows. The palate is warm and round with a solidly-structured taste with a perfectly blended tannic vein. This closes with trace of licorice. 

The wine was processed in medium-deep over layers of limestone rock. Harvested by hand in the fourth week of August. After fermentation, the wine rests on fine lees in steel tanks for a minimum of 6 months. 

Founded by native Puglians Gaëtano Marangelli and his brother Vito Angelo in 2000, Cantine Menhir Salento is situated in the heart of the historical centre of Minervino di Lecce about 10km from the breathtakingly beautiful coast of the Adriatic in Puglia, Italy’s “heel of the boot” and is named after the Bronze-age stone monoliths famous in the area. Puglia (from the Roman ‘lack of rain’) is warm and dry, with 4 times NZ’s vineyard area producing intense reds. Menhir focus on the uniqueness of Puglia's indigenous grapes to craft modern varietal wines. Enologist Vincenzo Laera oversees the 40 hectares of alberello-trained vines, which are grown on shallow red soils with layers of calcareous rock. At the heart of the estate is a 17th century baronial palace that houses the renowned Osteria Origano, the family restaurant which serves traditional Pugliese cuisine using only the highest quality, local, organic products. Cantine Menhir structure is encompassed by a lush garden that hosts live music and outdoor dining. The winery and osteria have become a social centrepiece to Minervino, bringing in thousands of visitors yearly from around the world. Although the food is exceptional, the primary focus remains the integrity of the wine. Cantine Menhir Salento has come this far due to its dedication to authenticity and commitment to superior quality.

Food Pairing: Beautiful with salted meat, such as capocollo and soppressata from Martina Franca (Apulia), bacon-fat and Faeto ham, maritati (type of Apulian pasta) with ragout of mixed meat, roast lamb with wild thyme and grilled potatoes, partially matured cheeses, such as caciocavallo podolico.