Wine-making: After de-stemming and crushing, the must is in contact with the skins for about 8-10 hours. Follows the juice extraction and subsequent alcoholic fermentation at a controlled temperature of 16-18 o C for a period of 12-15 days. Ageing potentiat: to be drunk young.
Wine made from a selection of Negroamaro grapes vinified according to the production regulations. Pinkish color tending to pale red. intense, full, floral fruity with a long linish. The paiate is fruity, soit and well harmonic. Table wine that goes very well with antipasti, pasta with tomato sauce, white meats, nsh soup and grilled shrimp. Serve ata temperature of 72-74°C / 57-53°F
Classification: IGP Salento Negroamaro Rosato
Production area: Salento
Grape varieties: Negroamaro
Alcohol content: 12,50% VoI.
Color: Pinkish cotor tending to pale red
Bouquet: Intense, full, floral fruity with a long linish
Serving temperature: 12-14° C /51-53°F
Pairings: Antipasti, pasta with tomato sauce, white meats, nsh soup and grilled shrimp.