Negramaro Rosso


Name: Negroamaro
Classification: IGT SALENTO ROSSO (red)
Production Area: Leverano (Lecce)
Grape Variety: 100% Negroamaro
Alchool content: 13,50%  vol.
Soil: alluvial origin soil, mixed (sand, silt and clay) with calcareous zones.
Yield: 8-9 tons of grapes per Ha
Training method: Goblet and Cordon Spur
Vineyard density: 4500-5000 plants per ha
Ageing: at least 2 years depending on the harvest
Vinification: after grape de-stemming, the must and the skins undergo a maceration for about 6-7 days at a temperature of 24-26 C°. The malolactic fermentation is followed by ageing in barriques for about 4 months; part of this wine ages in stainless steel tanks.

Tasting notes
Colour: intense ruby red
Bouquet: generous and lingering with hints of cherries and vanilla
Taste: full-bodied, round, with soft and balanced tannins.
Serving temperature: 16-18 C°
Pairing: grilled red meat, game and aged cheese.