The first Rosè wine bottled and sold in Italy, it was 1943. eighty per cent of Negramaro and twenty per cent of Black Malvasia of Lecce, from Salento by Leone de Castris wine producers since 1665. A Club was founded in 2013.

In its name the echo of a quarter in Salice Salentino's fief "Five Roses", but also the tradition. nearly legend connected to the fact that every Leone de Castris got five children for many generations. Nearly over the end of Second World War, General Charles Poletti. responsible for Allies procurements, asked for a huge provision of rosè wine. An Italian wine but with an American name. This is how Five Roses was born.

There are two versions of Five Roses: the traditional (ninenty per cent Negramaro and 10 per cent Black Malvasia) and the Anniversary exclusive edition, the one we offer you. Anniversary is an extremely special wine born in 1993 to celebrate the 50th anniversary of Five Roses and the consequent choice of the oldest vineyards for its production. A wine still more complex, with higher alcoholic content.

The black malvasia from Lecce belongs to malvasia family, a group of grapes with some characteristics in common. Malvasia grape is usually planted and blended with Negramaro that gives to wine a fine alcoholic content, sapidity and full body. Malvasia varietal wines are harmonic in scents and little tannic.

A fan club was founded for Five Roses lovers, so if you subscribe (free) you'll receive special services and invitation to events as the FIVE ROSES DAY - DRINK PINK AROUND THE WORLD, please contact us.  

Have a look at the following video:

Salento is the best area in Italy for rosè wine and Five Roses many times in past won as the best italian rosè wine, and each year continue to win and receive international awards that is too long to list here. Without doubt one of the best rosè wine in the World.

GRAPES: Negramaro 80% Black Malvasia of Lecce 20%

HARVEST: In boxes with a selection of the hand-picked bunches. First decade of September

SOIL: Clavey-muddy 

TRAINING SYSTEM: Head training system with 7.000 vinestocks per hectare

YIELD per HECTARE: 6.5 tonnes

AVERAGE AGE OF THE VINEYARDS: 50 years 

VINIFICATION: The wine-making process foresees a particular maceration of the grapes at temperature of 10° C for 10-12 hours and following extraction of the free-draw wine (max 35%). After the static decantation it sets out the alcoholic fermentation in steel tanks at the temperature of 18-20° C.

ALCOHOL: 12,00 % Vol.