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
Awards: 99 Punti – Miglior Vino Bianco Assoluto, secondo Luca Maroni, autore della guida “Annuario dei Migliori Vini Italiani”
