Description

Grape varieties
Negroamaro

Production zone
Puglia – Salento

Ground nature
carsic calcareous origin, rich in iron and aluminium
sesquiossids (typical Salento red soils) wich give
warmness to the round

Harvest base per hectare
10 – 12 t

Vinification
After dripping grapes undergo to maceration for 15 –
20 days. Then, after dripping and pressing, just flower
must, undergo to fermentation with the add of selected
ferments, inside thermoconditioned tanks at a
temperature of 22 – 23°. After fermentation is the new
wine is poured off for the first time and filtered.

Organoleptic characteristics
Colour: intense ruby red.
Aroma: hazel-nut, with trace of red fruits which
conduct to the grape.
Flavour: smooth, velvety, full and tasty.
Serving suggestions: grilled meat, spicy “Pecorino”
cheese, savoury fish soup.
Serving temperature: 18 – 20° C

Analytical data:
Alcohol: 14,50 % vol.
Total acidity: 5,7 g/lt
Sulfur dioxide: 100 mg/lt
Matured in oak casks