For years, rosé wines carried an odd reputation: too light for red wine lovers, too intense for white wine enthusiasts. A middle ground, they said. A major misconception. Especially in Salento, rosé is not a compromise—it’s a wine with a distinct identity, born from noble grapes and rooted in a land shaped by sun, sea, and wind.
Versatile, food-friendly, surprising: Apulian rosé fits perfectly as an aperitif but also stands confidently through a full meal. And it’s far from a passing trend. In Salento, rosé has been made for generations—long before it became a fashionable item on European wine lists.
It all starts with the grapes: Primitivo and Negroamaro first and foremost, but also Malvasia Nera and other native varieties. Red grapes processed with brief skin contact—just enough to capture color and aroma, without the full structure of a red.
The result is a wine that’s fresh but not thin, fruity but never cloying, soft yet with a savory streak that instantly evokes the sea.
Primitivo Rosé: Fruit, Freshness, and Character
When Primitivo is made into rosé, it changes character but not soul. Its color is pale pink with hints of copper or rose petal. On the nose, it offers clear aromas of strawberry, pomegranate, crisp cherry, along with delicate notes of white flowers and citrus.
In the glass, it impresses with its roundness: fresh but not flat, smooth but never heavy. The Primitivo Rosato from Masseria Borgo dei Trulli perfectly captures this balance. A wine for those seeking a versatile rosé—ideal with seafood appetizers, raw dishes, farro salads, or even more robust options like roast chicken or grilled vegetables.
Negroamaro Rosé: The Essence of Salento
With its natural bitterness and aromatic depth, Negroamaro expresses a strong sense of place in rosé form. Its color is brighter than Primitivo’s—a lively cherry pink that radiates energy.
The bouquet includes sour cherry, raspberry, pink pepper, and Mediterranean herbs. It smells like sunshine, sea breeze, white stone, and olive trees. On the palate, it’s more structured, with distinct savoriness, cleansing freshness, and a finish that hints at almond and orange zest.
It’s the kind of rosé that needs no second-guessing: perfect with bombette pugliesi, eggplant parmigiana, orecchiette with turnip greens, or fish stews.
More than an Aperitif: Versatility at the Table
Thinking of rosé as just an aperitif is a mistake. Sure, it’s great for starting a meal: fresh, aromatic, and light without being simple. But it also pairs wonderfully throughout lunch or dinner.
With seafood, it’s almost mandatory—from polpo alla pignata to raw shrimp, from seafood risottos to stuffed squid. It pairs well with white meats, vegetarian dishes, baked pasta, and even pizza.
And in the summertime, rosé becomes the wine of choice for outdoor dinners, barbecues, picnics, and long lunches that stretch into sundown.
At Masseria Borgo dei Trulli, rosé plays a key role. The Negroamaro Rosato IGP Salento is a wine that combines immediacy and depth, fruit and freshness. Discover all our wines and products on our website!