Armécolo Rosso Salento IGT
Production characteristics
| GRAPE VARIETY | Negroamaro 80%; Malvasia nera di Lecce 20%. |
| PLANTING TYPE | Espalier |
| PLANTS PER HECTARE | 4100- 5200 |
| AVERAGE YIELD PER HECTARE | 70 quintals |
| HARVESTING PERIOD | End of September |
| HARVESTING METHOD | Manual |
| FERMENTATION METHOD | Negroamaro: pre-fermentative cold maceration with the skins at 5 °C for 6 days, fermentation at a controlled temperature with maceration with skins for approx. 10 days. Malvasia nera di Lecce: fermentation at a controlled temperature with maceration with the skins for approx. 10 days. |
| METHOD OF REFINEMENT | Malolactic for 8 months in steel tanks. In bottles for 4 months. |
WINE-TASTING NOTE
Serving temperature 17 °C.
| EYE | Garnet ruby colour |
| NOSE | Intense aroma of red-skinned fruits, redcurrants, raspberries, ripe cherries with a floral note of hawthorn |
| PALATE | Full-bodied, harmonious, fresh and lasting flavour. |
Etichettatura Ambientale
