Messapico
Salice Salentino DOP
Technical sheet
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.
Awards
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