Description
Grape Variety: Negroamaro
Production Area: Province of Brindisi
Vinification: The grapes are first destemmed; short skin contact follows; soft pressing in the end. The must decants dynamically. The alcoholic fermentation occurs at a controlled temperature of 11°C for about 15 days. Aging sur-lie in stainless-steel tanks for about 1 month before bottling.
Best served with: Versatile rosé to combine both with fish-based dishes, but also with delicate white meats. Excellent with aperitifs.
Serving temperature: 12-14°C
Alcohol level: 12,50%
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E/100 ML: 318 kJ / 76 kcal
PRODUCT OF ITALY
CONTAINS SULPHITES
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