APPELLATION – Rosso Salento IGT.
GRAPE VARIETY – 50% Negroamaro; 50% Montepulciano.
PLANTING TYPE – Espalier.
PLANTS FOR HECTARE – 4100-5700.
AVERAGE YIELD FOR HECTARE – 70 quintals.
HARVESTING PERIOD – Negroamaro: end of September. Montepulciano: mid-October.
HARVESTING METHOD – Manual.
FERMENTATION METHOD – Negroamaro: at a controlled temperature with maceration of the skins for 10 days. Montepulciano: at a controlled temperature with maceration of the skins for approx. 15 days.
METHOD OF REFINEMENT – Negroamaro: malolactic and steel tanks for 11 months. Montepulciano: malolactic and in barrels for 11 months. In bottles for 5 months.
A bouquet of ripe black fruits with a spicy balsamic note. Powerful aromatic flavor with well-structured, smooth, pleasant body. A clean spicy after-taste.
Serving temperature 18 – 20 ° C.