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Santimedici Rosato Negroamaro Rosato Salento IGT

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Production characteristics

GRAPE VARIETY Negroamaro 100%.
PLANTING TYPE Espalier
PLANTS PER HECTARE 5200
AVERAGE YIELD PER HECTARE 80 q.li/ha
HARVESTING PERIOD Mid-September
HARVESTING METHOD Manual
FERMENTATION METHOD Pre-fermentative maceration for 12 hours with skins, followed by fermentation at
controlled temperature of 17 °C for the must without skins.
METHOD OF REFINEMENT In steel vats

WINE-TASTING NOTE

A flowery persistent aroma with a pungent flavour with a delicate note of mint. Warm and harmonius body. Serving temperature 12 – 14 °C.

EYE Coral pink colour, sometimes called ‘onion skin.
NOSE Warm and harmonious body.
PALATE Warm and harmonious body.

Environmental labeling