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VINIFICATION: After being crushed, the must is macerated with skin contact for 15 days. Fermentation is carried out at 26° C.
AGING: Once malolactic fermentation is completed, the wine is aged in barrique for approximately 12 months.
AGING POTENTIAL: When vinified on its own, Negroamaro will surprise and reward the collector over 4-6 years.
NOSE: The fruit and floral notes offer a preview of how this wine will evolve on the palate, with ample aromas of ethereal spices and a light minerality.
PALATE: As on the nose, this wine is classic, bold, and confident yet perceptibly refined.
PAIRING: Ideal for intensely flavored and structured cuisine, especially dishes with lingering flavors and aromas. Game and ripe, aged cheeses.
75 cl bottle
End of September
Intense ruby red alternated with delicate cherry tones