Description

Grape varietes
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 ground.

Harvest base per hectare
10 – 12 t

Vinificazion
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.

Organoleptic Characteristics
Colour: intense red with orange shades.
Aroma: vinous characteristic.
Flavour: full and harmonious.
Serving suggestions: meat dishes, pork products and
cheeses.
Serving temperature: 17 – 18° C.
Analytical data:
Alcohol: 14,00 %vol.
Total acidity: 5,7 g/lt
Sulfur dioxide: 110 mg/lt