Grècia - IGP Salento

Grape variety: Negroamaro

Denomination: IGP Salento

Production area: rural area of the province of Brindisi and Lecce

Harvesting: manual harvest, carried out in the early hours of the morning, in the first ten days of September. Cooler and less humid mornings allow to preserve the freshness and typicality of the grapes.

Winemaking: After harvesting, the grapes are destemmed, the crushed grapes are cooled and transferred into a stainless steel tank where maceration takes place for about 6 hours. The must is clarified and ferments at a low temperature, ideal for preserving the aromatic precursors and the natural acidity of Negroamaro.

Maturation: 6 months in steel tanks and 1 month in bottle

Alcohol content: 12%

Tasting Notes: Intense ruby ​​red color with violet reflections. Pronounced aromas of red fruits, mainly strawberries and raspberries. Full and balanced on the palate with good freshness, lively tannins and a pleasantly persistent finish.

Wine / food pairing: The vivacity and elegance of Negroamaro in rosé grants curious combinations in gourmet aperitifs. The fresh sip is given to appetizing fried fish with particular reference to prawns. The most exotic part of the wine guarantees a fascinating oriental pairing with sushi rolls and mixed sashimi.

Serving temperature: 10 - 12 ° C in large glasses that favor the maximum olfactory expression