About This Product

Magnum Yago Salice Salentino 2017 blends Negroamaro and Malvasia, aged in barrique to enhance depth and complexity. It features an intense red hue with violet reflections and aromas of red berries, vanilla and light cocoa. With excellent structure, it complements substantial first courses, roasted meats and aged cheeses, served at 18–20°C for best expression.

✓Negroamaro–Malvasia blend

✓Vanilla and cocoa from barrique

✓Excellent with roasts and rich dishes

Serving Suggestions & Cooking Instructions

Substantial First Courses: This wine is built for “substantial” dishes. Pair it with a Baked Lasagne, Eggplant Parmigiana, or a rich Mushroom Risotto. The excellent structure of the Negroamaro-Malvasia blend stands up to layers of cheese and heavy sauces.

Roasted Meats: Serve alongside Roast Beef, grilled lamb chops, or herb-roasted poultry. The “vanilla and light cocoa” notes from the barrique ageing complement the caramelised crust of roasted meats beautifully.

Aged Cheeses: Partner this wine with mature, salty cheeses such as Pecorino Romano or a sharp Grana Padano. The “red-berry flavours” provide a fruity lift that balances the savoury intensity of the cheese.

Charcuterie Boards: The “light cocoa” finish makes it an interesting companion for Spiced Salami or Coppa. The violet reflections and intense fruit work well with cured meats that have a hint of black pepper or fennel.

Service Temperature: For the best experience, serve at a slightly cool room temperature of 16–18°C. If you have time, decanting for 30 minutes will allow the oak-derived aromas of vanilla and cocoa to fully integrate with the forest fruit bouquet.

Storage Instructions

Store in a cool, dark, and vibration-free environment at a consistent temperature of 12°C–18°C