Description
Grape Variety: Negroamaro
Production Area: Puglia. Very red soil rich in iron oxides upon a layer of calcareous rock.
Vinification: Soft destemming and pressing, without pressing the berries, in order to obtain only the free-run juice. Primary fermentation in stainless steel tanks at controlled temperature and aging for about 3 months. Secondary fermentation in the bottle followed by at least 9 months of aging on the lees. Riddling is done manually.
Best served with: Shavings of Parmigiano Reggiano, seafood platter, seafood appetizers, and fried foods.
Serving temperature: 6-8°C
Alcohol level: 13%
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