This wine borrows its name from the Apulian town of Galatina, an adorably beautiful little town of Greek origin about 12 miles south of the Baroque city of Lecce in the heel of the Italian boot. Galatina has long been famed for its artists and craftsmen, who transformed the local stone, leather and wood into elaborate works of art.

Galatina's history of wine production is pretty much the same as that of the rest of Salento, as the heel of Italy is known. For centuries, wine was made here using a local grape variety called Negro Amaro. In the past couple of decades, however, the wine industry here has been revamped, mostly thanks to the imported Chardonnay grapevines, which have adapted splendidly to the climate of this land and have led to great results.

This has encouraged a true wine renaissance that has affected also the production of traditional reds and rosés. The efforts of local winemakers were crowned in 1997 with this new D.O.C. that has allowed the wines of Galatina to become known in the domestic and international market.


In Salento the tradition of rosé wine is due to the old rustic practice 
to press gently the grapes inside the sacks limiting the contact 
between the must and the skins to have only a partial transmission 
of colour. 
Name :  Doc Galatina 
Production zone :  Galatina 
Vineyard area :  4 hectares 
Average Yearly Production : limited to 8.000 bottles 
Harvest : Third ten days of September 
Grapes: : Negramaro 
Type of soil: : medium 
Exposure: : North-South 
Production Process : 
After 7-8 hours from pressing of the grapes, a part of the must (10- 
15%) is separated and fermented at controlled temperature; refining 
for 4 months in stainless steel vats and 2 months in the bottle 
Anaytical details: 
Alcohol 13% vol; extract 27.6 g/l; acidity 5.6 g/l 
Eye, nose, and palate: 
This wine has a brilliant pink colour and very scented pleasant and 
intense perfumes, richly fruity. In the mouth it is savoury, very fresh 
and pleasant to drink. 
Suggested foods 
A versatile wine, it is good for the total meal and particularly for 
pasta, boiled vegetables, pizza and Mediterranean kitchen.