Grape variety: Negroamaro. Area: San Marzano, Salento, Puglia. At about 100 meters above sea level. Soil: Medium-textured clayey, shallow and with good presence of skeleton. Cultivation: Espalier (5,000 vines per hectare). Harvest: Second ten days of September. Vinification: On a part of the mass a soft cold pressing of the grapes is carried out, while on the remaining part a must is salted 12-24 hours after the start of maceration. The musts thus obtained are combined and fermented in steel at 11 ° C with selected yeasts. Aging: In steel. Organoleptic characteristics: Bright pink color with ruby reflections; intense and persistent aroma with notes of cherry, rose and pomegranate; on the palate wine of good body, fresh and balanced. Pairings: Italian appetizers, fish soups, baked or baked fish, young or slightly seasoned cheeses. Serve at: 12-14 ° C.
Bottiglia 0,750 lt
Young or slightly seasoned cheeses
Zuppe di pesce e brodetti