Negroamaro – Merlot – 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
10 – 12 t
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 filtered.
Colour: intense ruby red.
Aroma: light and characteristic.
Flavour: bitter aftertaste characteristic.
Serving suggestions: meat dishes, pork
products and cheeses.
Serving temperature: 18 – 20° C.
Alcohol: 13,50 %vol.
Total acidity: 5,8 g/lt
Sulfur dioxide: 105 mg/lt