Description
Grape Variety: Negroamaro
Production Area: Province of Brindisi
Vinification: The grapes are first destemmed. The alcoholic fermentation, with skin contact, occurs at a controlled temperature of 22-24°C for about 15 days. Pumping over is carried out periodically in order to favor the passage of the polyphenolic components from the peel to the liquid. This is followed by racking and aging in stainless-steel tanks before bottling.
Best served with: Ideal with first courses, grilled meats, cold cuts and cheeses.
Serving temperature: 16-18°C
Alcohol level: 12,50%
Awards: The Merano WineHunter Gold 2024, DUE Bicchieri Gambero Rosso – Migliori Vini d’Italia 2024
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E/100 ML: 331 kJ / 79 kcal
PRODUCT OF ITALY
CONTAINS SULPHITES
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