Negroamaro

Negroamaro

Negroamaro
Salento

IGP

  • Grapes
    100% Negroamaro
  • Vineyards
    Selected vineyards in Salento area
  • Vinification
    Pressing and destemming of the grapes with maceration and fermentation at a controlled temperature of 22-26°C for 8-12 days, followed by gentle pressing
  • Maturation
    In steel
  • Colour
    Intense red
  • Aromas
    Enveloping, with both fruity and spicy notes of marasca cherries, prunes and cinnamon
  • Taste
    Round, harmonious and very drinkable. A long finale
  • Temperature
    16-18°C
  • Alcohol
    14%
  • Total Acidity
    5,8 g/lt
  • Residual Sugar
    8,2 g/lt
  • Cheese
  • Pasta
  • Risotto
  • White meat