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Santimedici Negroamaro Negroamaro Salento IGT

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Production characteristics

GRAPE VARIETYNegroamaro 100%.
PLANTING TYPEEspalier
PLANTS PER HECTARE5200
AVERAGE YIELD PER HECTARE80 quintals
HARVESTING PERIODEnd of September
HARVESTING METHODManual
FERMENTATION METHODFermentation at a controlled temperature with maceration of the skins for 10 days.
METHOD OF REFINEMENTMalolactic refinement for 6 months in steel tanks

WINE-TASTING NOTE

Serving temperature 16 – 18 °C.

EYEScarlett red with ruby reflex.
NOSEFruity red berry aroma-redcurrant and raspberry, with a spicy predominantly cinnamon scent.
PALATEHarmonius, pungent flavour; with a typical slightly bitter after- taste.

Environmental labeling