MESSAPICO
Salice Salentino DOP
GRAPE VARIETY:
80% Negroamaro, 20% Malvasia Nera.
PRODUCTION AREA:
San Donaci (Br).
TRAINING SYSTEM:
Bush vine (alberello) 5,000 vines per hectare.
HARVEST:
Second half of September. Hand harvest.
VINIFICATION:
After being destemmed and crushed, the must is macerated with skin contact for 12-15 days during which délestage is periodically employed. Fermentation is carried out at 23-24° C.
AGEING:
18 months in stainless-steel tanks, 6 months in bottles.
TASTING NOTES:
Deep ruby red with garnet reflections; elegant smell, pleasant, fruity and slightly floral; full bodied and quite tannic.
FOOD PAIRING:
Flavoury red meat roasts and cheese.
SERVICE TEMPERATURE:
18° C.
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