Negroamaro
Production area: Apulia, northern area of Salento, 250-350 m above the sea level
Land: Clay and calcareous of medium mixture
Grape variety: Negroamaro
Age of vineyards: 15-30 Years
Cultivation system: Espalier with guyot pruning
Vinification: Destemming of grapes and maceration at 4/5° C
for 36 hours. Alcoholic fermentation at a controlled temperature of 24-26°C and racking 13 days after the end of fermentation. Soft pressing of marcs.
Maturation: After the malolactic fermentation in inox silo the wine ages in French durmast wood of medium toasting for 6 months. Then it is bottled and ages in the bottle.
Color: Intense red with ruby reflections
Fragrance: Intense and persistent with delicate notes of red fruits and spices
Taste: 
As an accompaniment to: Perfect with roasted and baked red meats, bushmeat and seasoned cheeses
Serving: Serve at 16/18°C. Decant before serving
