Description
Grape variety: Negroamaro.
Training system: mainly guyot.
Vines age: 15-30 years old.
Production area: very red soil rich in iron oxides lying upon a layer of calcareous
rock, located in the Salento region (province of Taranto and Brindisi).
Vinification: de-stemming and crushing of the grapes; maceration at controlled
temperature for 8-10 days with regular pumping overs. Racking off and
malolactic fermentation in stainless steel tanks. Refining in used American and
French oak barriques for 4-5 months.
Sensory features: ruby red colour with purple reflections; intense, vinous, spicy
and fruity, with notes of black berries (black currants and berries). Medium
bodied, velvety, very good balance between freshness and warm feelings, longlasting and savory aftertaste.
Best served with: excellent with pasta dishes, meat in general and medium aged cheeses.
Serving temperature: 16-18°C.
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