| Grape variety: |
Negroamaro |
| Production Area: |
Salento |
| Training system: |
Low espalier, Apulian sapling |
| Type of soil: |
Medium calcareous – clayey mixture |
| Plant density per Ha: |
4000/5000 |
| Average grape yield per Ha: |
90 / 100 |
| Age of the vineyards: |
35 / 45 |
| Harvest period: |
Second ten days of September |
| Winemaking technique: |
Maceration in steel silos, with temperature control during fermentation |
| Alcohol content: |
Alcohol content 13% Vol. |
| Aging: |
In steel tanks until bottling |
| Organoleptic characteristics: |
Wine with a red color with violet reflections and a pleasant vinous bouquet. The taste is characterized by a good harmony between softness, alcohol, minerality and freshness. With an elaborate taste persistence, initially soft, with a delicate, incisive aftertaste, typical of the vine. |
| Serving temperature: |
Recommended to serve at temperatures of 18°C |
| Pairings: |
Wine for first courses, roast meats, excellent with mature cheeses. |
