Description
Grape Variety: Negroamaro
Production Area: Puglia. Very red soil rich in iron oxides upon a layer of calcareous rock.
Vinification: Short skin contact in order to extract the right amount of colour and the typical aromatic notes of Negroamaro. The free-run must is fermented at 11-12° C in stainless-steel tanks.
Best served with: Ideal as an aperitif or with pasta, white meat and fish.
Serving temperature: 12°C
Awards: 96 Points – Annuario dei Migliori Vini Italiani 2026 by Luca Maroni
