Description
Grape Variety: Negroamaro
Production Area: Province of Brindisi
Vinification: Ancestral winemaking method, used in the past for sparkling wines. The grapes are first destemmed; short skin contact follows; soft pressing in the end. The free-run must decants dynamically. The alcoholic fermentation occurs in stainless-still tanks at 11°C for about 15 days and it ends in the bottle. This method doesn’t require the dégorgement, therefore the yeasts remain in the bottle and so the wine is veiled.
Best served with: Ideal with fish dishes, risottos and aperitifs in general.
Serving temperature: 12-14°C
Cap: Crown Cap
