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Armécolo Rosso Salento IGT

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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. Voller, harmonischer, frischer Geschmack, langer Abgang.

Etichettatura Ambientale