Vine (cépage): Negroamaro
Alcohol: 12,50 % Vol
System of cultivation: Espalier
Yeld per hectare: 100 – 120 quintal per hectare
System of harves: Manual
Grapes are destemmed, pressed and conveyed to tanks. After a contact of few hours with the peels and some pumping, the must, which assumes an intense rosy colour, follows a vinification in white without marcs holding a controlled temperature of 12° C.
After the alcoholic fermentation the “new wine” is decanted for two or three times to exclude lees. Than is kept in stainless steel tanks until the bottling.
A wine bright rosy coloured with floral and fruity scents. It is fresh and balanced to taste with a good persistence.
It goes well with white meat, poultry and light cheese.
Serving temperature: 10° – 12° C
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