Variety composition: 100% Negramaro.
Denomination: I.G.T. Salento Negramaro.
Municipality of production: Agro di Manduria in the Province of Taranto loc. San Pietro in Bevagna.
Alcoholic strength: 14% vol.
Terrain: red earth.
Altitude: 15 meters above sea level.
Average age of the vines: 40 years.
Training system: sapling.
Number of buds per plant: 6 to 8.
Planting distances: 1.30 x 1.70
Number of vines: 4.500.
Average yield of grapes per plant: 800 Gr.
Vineyard: organic farming with non-certified biodynamic practices.
The harvest: harvested by hand in plastic crates with careful selection of the bunches, transport by truck with isothermal box.
In the cellar: sorting table, de-stemming, soft pressing of the grapes, maceration in 70 Hl stainless steel vats, contact with the must skins for three to four weeks, temperature control of the marc cap (Max T. 23-25 ° C) two delestages a day. Pressing of the pomace with vertical hydraulic press with stainless steel cage. After 24 hours racking in steel to remove the coarser lees and immediately in 50% new 50% French oak barrels of second passage. Daily batonnage until the first racking. After about 10 months of aging in wood, the wine without the use of clarifiers, without filtration and without tartaric precipitations, is bottled and after about 6 months of aging it is released for consumption.
Clear, intense ruby red color with evident garnet textures, consistent.
The bouquet of scents is broad and complex: floral, fruity, spicy and toasted. Intense floral sensations that recall an elegant potpourri of slightly withered red flowers including carcadè and red rose, red and dark berry fruit delight the nose, ripe fruit reminiscent of black cherry and currant tending to jam, nuances of rhubarb, cinnamon and star anise, clear leather notes and pipe tobacco, amaze and enrich the bouquet with balsamic and aromatic notes reminiscent of mint and rosemary.
Elegant aromas announce a great wine, a taste that involves all the senses with a remarkable persistence, a good relationship between hard and soft parts, it must still reach its perfect balance. Aftertaste of cooked orange peel.
It is recommended in combination with stuffed guinea fowl with red wine reduction.
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