Classification: IGP – SALENTO – ROSSO (Red)
Production Area: Leverano (Lecce)
Grape: 70% Negroamaro, 30% Primitivo.
Alcohol by volume: 14% vol.
Soil: alluvial origin soil, mixed (sand, silt and clay) with calcareous zones
Yield: 6 tons of grapes per ha
Training method: “sapling”
Vineyard density: 4500-5000 plants per ha
Vinification: after a deep selection of the grapes, they are passed through a de-stemmer (no crushing). The must is left to soak in contact with the skins in steel vats for 10-12 days at a controlled temperature of 24-26°. After the fermentation process the wine ages 16-18 months in French barriques and at least 3 months in bottles.
Ageing: 4 years or more depending on the harvest; it’s a red wine with high ageing potential
Color:intense ruby red
Bouquet: full-bodied and persistent, with hints of ripe red berry fruits
Taste: soft, with velvety tannins, juicy and balanced
Serving Temperature: 16-18 °C
Pairing: grilled red meat, bushmeat and aged cheese