Description
Grape Variety: Negroamaro
Production Area: Salento. Very red soil rich in iron oxides upon a layer of calcareous rock.
Vinification: Destemming and crushing of the grapes, thermo-controlled alcoholic fermentation with skin contact. Pressing and malo-lactic fermentation. Ageing for about 2 months.
Best served with: Ideal with savoury first courses, carpaccio, grilled meat, cheese and salami.
Serving temperature: 16-18°C, decant 10 minutes before serving.
Alcohol level: 12,5%
Awards: 96 Points – Best Italian Wines 2023 by Luca Maroni
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E/100 ML: 322 kJ / 77 kcal
PRODUCT OF ITALY
CONTAINS SULPHITES
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