Vine (cépage): Negroamaro
Alcohol: 12,5 % Vol
System of cultivation: Espalier
Yeld by hectare: 100 – 120 quintal by hectare
System of harves: Manual
As soon as grapes are ripe, they are harvested, destemmed, pressed and carried on to tanks. The must becomes fermented at a controlled temperature for about six, eight days with pumping for the first two thirds of the fermentation.
Marcs are excluded from the “new wine” which is subjected to the malo-lactic fermentation that is often primed by the enologist. After the malo-lactic fermentation the wine is cleaned and kept in stainless steel tanks until the bottling.
A ruby red wine with violaceus nuances, fruity scents, good frame and persistence.
It matches light cheese, salted meat and underdone meat.
Serving temperature: 18° – 20° C
Download product’s sheet
Questo sito è ideato per fornirvi la migliore esperienza possibile grazie all'utilizzo dei cookies. Continuando ad usare il sito senza cambiare le impostazioni dei cookies, o premendo il tasto "Accetta", acconsentito all'utilizzo dei cookies. The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.