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Priante Rosso Salento IGT

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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. Montepulciano: 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