Santimedici Negroamaro Negroamaro Salento IGT
Production characteristics
| GRAPE VARIETY | Negroamaro 100%. |
| PLANTING TYPE | Espalier |
| PLANTS PER HECTARE | 5200 |
| AVERAGE YIELD PER HECTARE | 80 quintals |
| HARVESTING PERIOD | End of September |
| HARVESTING METHOD | Manual |
| FERMENTATION METHOD | Fermentation at a controlled temperature with maceration of the skins for 10 days. |
| METHOD OF REFINEMENT | Malolactic refinement for 6 months in steel tanks |
WINE-TASTING NOTE
Serving temperature 16 – 18 °C.
| EYE | Scarlett red with ruby reflex. |
| NOSE | Fruity red berry aroma-redcurrant and raspberry, with a spicy predominantly cinnamon scent. |
| PALATE | Harmonius, pungent flavour; with a typical slightly bitter after- taste. |
Environmental labeling
