Priante Rosso Salento IGT
Production characteristics
| GRAPE VARIETY | Negroamaro 50%; Montepulciano 50% |
| PLANTING TYPE | Espalier |
| PLANTS PER HECTARE | 4100-5700 |
| AVERAGE YIELD PER HECTARE | 70 quintals |
| HARVESTING PERIOD | Negroamaro: end of September. Montepulciano: mid-October |
| HARVESTING METHOD | Manual |
| FERMENTATION METHOD | Negroamaro: at a controlled temperature with maceration of the skins for 10 days. Mon- tepulciano: at a controlled temperature with maceration of the skins for approx. 15 days. |
| METHOD OF REFINEMENT | Negroamaro: malolactic and in steel tanks for 11 months. Montepulciano: malolactic and in barrels for 11 months. In bottles for 5 months. |
WINE-TASTING NOTE
Serving temperature 18 – 20 °C.
| EYE | Susy colour |
| NOSE | A bouquet of ripe black fruits with a spicy balsamic note |
| PALATE | Powerful aromatic flavour with a well- structured, smooth, pleasant body. A clean spicy after-taste. |
Environmental labeling
