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Santimedici Rosato Negroamaro Rosato Salento IGT

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Production characteristics

GRAPE VARIETYNegroamaro 100%.
PLANTING TYPEEspalier
PLANTS PER HECTARE5200
AVERAGE YIELD PER HECTARE80 q.li/ha
HARVESTING PERIODMid-September
HARVESTING METHODManual
FERMENTATION METHODPre-fermentative maceration for 12 hours with skins, followed by fermentation at
controlled temperature of 17 °C for the must without skins.
METHOD OF REFINEMENTIn 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.

EYECoral pink colour, sometimes called ‘onion skin.
NOSEWarm and harmonious body.
PALATEWarm and harmonious body.

Environmental labeling