GRAPE VARIETY | Malvasia Nera di Lecce 100%. |
PLANTING TYPE | Espalier. |
PLANTS PER HECTARE | 5200 |
AVERAGE YIELD PER HECTARE | 50 quintals |
HARVESTING PERIOD | End of September |
HARVESTING METHOD | Manual |
FERMENTATION METHOD | Pre-fermentative cold maceration with the skins at 5 °C for 7days. Fermentation at a controlled temperature with maceration with skins at 16 °C for approx. 10 days. |
METHOD OF REFINEMENT | Malolactic and refinement for 14 months in steel tanks. In bottle for minimum of 4 months. |
Serving temperature 14 – 16 °C.
EYE | Deep ruby colour |
NOSE | Intense fruity aroma of pomegranate and prickly pear, with balsamic notes of thyme and marjoram. |
PALATE | Fine and elegant palate, with a bitter final, typical of the variety. |