Negroamaro – Malvasia Nera
Puglia – Salento
Carsic calcareous origin, rich in iron and aluminium
sesquiossids (typical Salento red soils) wich give
warmness to the round.
Harvest base per hectare
8 – 9 t
After dripping grapes undergo to fermentation inside
thermoconditioned tanks at temperature of 24-26°.
Maceration lasts in 7-10 days. Then musted grapes are
pressed. Fresh wine is stocked in tanks and after
malolactic fermentation is poured off for the first time.
Colour: intense ruby red.
Aroma: ethereal and vinous.
Flavour: typical, full and dry.
Serving suggestions: roasts, tasty dishes, pork
products and cheeses.
Serving temperature: 18 – 20° C.
Alcohol: 14,00 %vol.
Total acidity: 5,5 g/lt
Sulfur dioxide: 95 mg/lt
Matured in oak casks