Salento IGP Negroamaro Rosato
Area of production: Apulia, Salento area.
Grape variety: Negroamaro.
Maturation period: early October.
Maximum production per hectare: kg. 7.000 grapes.
Vinification and fining: maceration of skins with the must for approximately 24/36 hours, so as to allow the extraction of the desired colour. Soft pressing of the mash. Alcoholic fermentation at controlled temperature (18-20°C). Ageing in steel vats.
Colour: brilliant pink.
Nose: fine and fruity with intense notes of wild berries.
Taste: full-bodied, harmonious and well-balanced on the palate. Conveys a pleasent feeling of softness, well-balanced by a fresh acidity.
Serving temperature: 8-10°C.
Serving suggestions: excellent along with white meat and fish, but also a perfect for the whole meal.