Description
Appellation: I.G.P. Salento Rosso
Varietal composition: Negroamaro 100%.
Vineyards location: Cellino San Marco (BR)
Training: Espalier (4.500 stumps).
Harvest: Second decade of September.
Vinification: After the crushing and de-stemming, the must remains in maceration in its skins for 6-7 days at a controlled temperature of 24-25°C.
Aging: In stainless steel until bottling.
Tasting notes Red ruby with purple shades. Cherry and cloves follow the violet mark. Polished tannin balanced with the right freshness, define the equilibrium and the strong personality of this negroamaro, that ends long and persistent
Food pairing Rabbit stew, duck breast in pan. According to tradition: lentils and sausage, courgettes parmigiana, torcinelli stuffed of liver.
Serving temperature: 16°C.
