Negroamaro Rosso

HomeHO.RE.CANegroamaro Rosso

Denomination: Negroamaro
Wine Classification: IGP SALENTO ROSSO (red).
Production Area: Leverano (Le)
Grape: 100% Negroamaro.
Alcohol by volume: 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: “sapling” and spurred cordon.
Vineyard density: 4500-5000 plants per ha.
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.
Ageing: at least 2 years depending on the harvest

Tasting notes

Color: intense ruby red.
Bouquet: generous and lingering with hints of cherries and vanilla
Taste: full-bodied, round, with soft and balanced tannins.
Palato: corposo, rotondo con tannini morbidi ed equilibrati.
Serving temperature: 16-18 °C.
Pairing: grilled red meat, and bushmeat aged cheese

| data sheet |