Grape varieties: Negroamaro 100%
Classification: Salento IGT
Soil: clayey calcareous
Alcohol content : 13% vol
Vinification: Manual harvest and left to macerate for about 12 hours, the must is fermented at a controlled temperature of about 15 ° C
Harvest: by hand in the second and third decade of September
Training method: Apulian sapling
Yield: 9 tons of grapes per Ha
Serving Temperature: 10 – 12 °C
Tasting notes : from pale pink color with intense aromas of fresh fruit and exotic, the taste is dry, soft and pleasantly cool, the aftertaste is fruity and persistent.
It goes well with fish soups, appetizers, light pasta dishes, seafood and white meats.