Description
Grape Variety: Negroamaro
Production Area: Salento. Very red soil rich in iron oxides upon a layer of calcareous rock.
Vinification:Soft pressing of the grapes at very low temperature. Immediate separation of the skins from the liquid. Cold pre-fermentative static clarification; alcoholic fermentation at 11°C in stainless-steel tanks; then refining on lees for 2-3 months.
Best served with: Great with starters and fish soup, soft cheese and pasta with light sauces.
Serving temperature: 12°C
Alcohol level: 12 %
Awards: 95 points according to Luca Maroni author of the guide "I Migliori Vini Italiani 2024"
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