Negroamaro Rosato Salento IGP


GRAPE VARIETY:
100% Negroamaro.

PRODUCTION AREA:
Francavilla Fontana (Br).

TRAINING SYSTEM:
Guyot.

HARVEST:
First ten days of September. Hand harvest.

VINIFICATION:
The grapes are macerated for 6-8 hours in order to extract the correct colour and the classic aromatic notes of Negroamaro from the skins. The free-run must is fermented at 11-12° C in stainless-steel tanks.

AGEING:
4-5 months in stainless-steel tanks, 1 month in bottles.

TASTING NOTES:
Soft pink-rosé with purple reflections, fruity aftertaste with notes of raspberry and strawberry. Good persistency.

FOOD PAIRING:
Good as an aperitif or with pasta, white meat and fish.

SERVICE TEMPERATURE:
12° C.