GRAPE VARIETY: 100% Negroamaro.
PRODUCTION AREA: Guagnano (LE).
TRAINING: Spur-pruned cordon-trained (5,000 plants per hectare).
HARVEST: Second half of September.
VINIFICATION: The grapes are macerated for 12-24 hours in order to extract the correct color from the skins and the classic aromatic notes of Negroamaro. The free-run must is fermented at 14-15° C. in stainless-steel vats where it remains until alcoholic fermentation is completed.
AGING: The wine is then aged in stainless-steel until bottling.
AGING POTENTIAL: Drink upon release or cellar for 1-2 years.
COLOR: Soft pink-rosé.
NOSE: Essence of geranium and rose combined with strawberry and cherry. Sweet and nuanced on the nose, with noteworthy tenacity.
PALATE: The wine’s impressive alcohol is balanced by its delicate flavors and light, bright freshness, elegance, and persistence.
PAIRING: Excellent with cheese soufflé, vegetable torts, and intensely flavored seafood and soups. Eggs, poached or scrambled, are also a favorite pairing.
SERVING TEMPERATURE: 11° C. (52° F.).
