Negroamaro

Grapes variety: 100% Negroamaro

Vineyard: Trained to spurred cordon, with a yield of 70 quintals per hectare

Vinification: After harvesting in the last week in October, the grapes are de-stemmed and pressed. The must undergoes a temperature-controlled fermentation in stainless steel for 12 days at a temperature of 25°C.

Maturation: Negroamaro matures in large oak casks for eight months, then another three months in the bottle before release.

Caratteristiche organolettiche: It appears a purple-tinged ruby red. The bouquet displays the classic fragrances of blackberry and fruit preserves, enriched by hints of toasty oak and vanilla. The palate is full-volumed, seductive, and smooth, complemented by a crisp acidity and dense-packed but not aggressive tannins.

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