Intense ruby red with a dense texture. On the nose it is a set of sensations ranging from ripe red fruit to jam, passing through the hints of Mediterranean scrub typical of the Negroamaro. In the mouth it is portentous, persuasive and extremely balanced.
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MAIN GRAPES: Negroamaro
SOIL: clay - silty
BREEDING: sapling with 6,000 plants per ha
AVERAGE AGE OF THE VINEYARD: 40 years
HARVEST: Manual harvest in boxes. First ten days of October.
YIELD PER HA: 50 quintals
VINIFICATION: The grapes after a natural drying on the plant are carefully selected and collected in boxes. They are then pressed and de-stemmed. The must undergoes alcoholic fermentation with maceration for at least 20 days at controlled temperature (26-28 ° C). After racking, the wine is placed in French oak barrels, where it carries out malolactic fermentation and refines for at least 12 months.
AGING: 12 months in barrique
REFINEMENT IN BOTTLE: 12 months
ALCOHOL CONTENT: 15%
PAIRING: Aged cheeses, Red meat main courses, Game
SERVICE TEMPERATURE: 18 ° C
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