Grape variety | Negroamaro. |
Growing area | Salento. |
Soil type | Clay and limestone, medium textured. |
Training system | Upwards-trained, Guyot pruning. |
Production | Hand-harvested, temperature-controlled maceration of the must with the skins for around 10 days. |
Ageing | Aged in steel vats. |
Colour | Ruby red. |
Nose | Intense, full bouquet with aromas of blackberry and meadow herbs. |
Palate | Mellow and well-orchestrated, elegantly structured with a long finish. |
Food pairings | Excellent served with roasts and stews, and pasta dishes. |
Alcohol content | 13% ABV. |
Overall acidity | 6 g/l. |
Serving temperature | 14-16° C. |