Classification Negroamaro Red I.G.P. Salento 
Grape variety Negroamaro 100%
Production Area Salento (Guagnano, Monaci area)
Age of vines 72 years
Production 30 quintals of grapes per hectare
Soil Red soil on layers of calcareous rock 
harvest Period End of September
Method of harvest By hand, in boxes of 15 kg
Winemaking Processes Maceration in open tanks of steel of 15 quintals
Alcoholic Fermentation 18° / 20°
Refining 12 / 14 months in barriques + 6 months in steel tanks + 12 months in bottles
Proof 13,50° / 14°
Color Ruby red with intense hints of garnet red
Bouquet Permeating and subtle, with flavors of black currant and cherry and some notes of vanilla and toasted hazelnuts
Taste Full and dry with long lasting tannins but not aggressive
Food pairing Lamb or rabbit grilled, stewed vegetables with meat, sausages and cheeses, spaghetti with black truffle, pasta with broccoli or turnips, legumes soups, mushrooms,  goose patè
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