Negroamaro Salento IGP



GRAPE VARIETY:
100% Negroamaro.

PRODUCTION AREA:
Francavilla Fontana (Br).

TRAINING SYSTEM:
Guyot.

HARVEST:
Mid-September. Hand harvest.

VINIFICATION:
After being destemmed and crushed, the must macerates with skin contact for 8-10 days. Fermentation is carried out at 23-24° C.

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

TASTING NOTES:
Deep red colour with violet reflections; fragrant smell with notes of ripe fruit, currant jam and raspberries; a full-bodied wine, balanced, with nice freshness.

FOOD PAIRING:
Ideal with Mediterranean food, pasta with tomato sauce, meat roast and very good with cheese.

SERVICE TEMPERATURE:
18° C.