Grape Variety: 100% Negroamaro
Alcohol Content: 14% Vol
Serving Temperature: 17-18°C
Food Pairing: ragout of red meat (prepared with red onions from Acquaviva, and red pepper) cheese, soup, fish, wild game (pheasant)
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Designation: Negroamaro Salento I.G.T.
Vineyard Location: Salento
Soil Composition: medium deep over layers of limestone rock
Average Age of the Vines: 15 years
Training System: spurred cordon
Yeld per Hectare: 80 hundredweight
First Vintage: 2005
Harvest: by hand in the second week of September
Vinification: fermentation with maceration at 22-24°C for 10 days
Aging: 6 months in stainless steel tanks