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
10 – 12 tonnes
After pressing, grapes undergo to maceration for 8 – 10
days. Then, after pressing and dripping only flower
must undergoes to fermentation with selected yeasts
inside thermoconditioned tanks at a temperature of 22
– 23°C. Once fermented, fresh wine is poured off and
Colour: intense ruby red.
Aroma: light and characteristic.
Flavour: bitter aftertaste characteristic.
Serving suggestions: meat dishes, pork products and
Serving temperature: 18 – 20° C.
Alcohol: 14,00 %vol.
Total acidity: 5,8 g/lt
Sulfur dioxide: 105 mg/lt