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. |
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. Voller, harmonischer, frischer Geschmack, langer Abgang. |