Description

Grape varietes
Negroamaro – Lambrusco

Production zone
Puglia – Salento

Ground nature
Carsic calcareous origin, rich in iron and
aluminium sesquiossids (typical Salento red soils)
wich give warmness to the round.

Harvest base per hectare
8 – 9 t

Vinificazion
After pressing, grapes undergo to maceration for
8 – 10 days. Then, after soft pressing only flower
must undergoes to fermentation with selected
yeasts inside thermoconditioned tanks at a
temperature of 22 – 23°C. Once fermented,
fresh wine is poured off and honed.

Organoleptic Characteristics
Colour: intense ruby red.
Aroma: light and characteristic.
Flavour: full-bodied and velvety.
Serving suggestions: meat dishes, pork
products and cheeses.
Serving temperature: 18 – 20° C.

Analytical data:
Alcohol: 14,50 %vol.
Total acidity: 5,8 g/lt
Sulfur dioxide: 120 mg/lt