Appellation: Negroamaro
Wine classification: PGI - Salento - Red.
Vineyards: provinces of Lecce and Brindisi.
Grape variety: Negroamaro 100%.
Alcohol: 13,5% .
Soil: alluvial, deep, with average mixture and a few calcareous areas.
Training system: head-trained bush vines and spurred cordon.
Aging capacity: two years or more .
Wine making: After de-stemming, must maceration with skins for 6-7 days at a temperature of 24-26 °C. Alcohol and malolactic fermentation in inox tanks. Aged in barriques for about 4 months.
Colour: intense ruby-red.
Nose: a full-bodied, persistent fragrance, with cherry aromas and notes of vanilla.
Flavour: full-bodied and round, with smooth and well balanced tannins.
Serving temperature: 16-18°C.
Food pairing: at its best with roasted red meat, game, and mature cheeses.


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