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| Classification | Negroamaro Red I.G.P. Salento | |
| Grape variety | Negroamaro 100% | |
| Production area | Salento (Guagnano, Monaci area) | |
| Year of planting | 1951 | |
| Production | 40 quintals of grapes per hectare | |
| Soil | Red soil on layers of calcareous rock | |
| Harvesting period | End of September | |
| Harvesting method | By hand in boxes of 15 kg | |
| Winemaking process | Maceration in open tanks of steel of 15 quintals | |
| Alcoholic fermentation | In stainless open steel refrigerated tanks at 14°/18° for 16/26 days |
|
| Refining | 12/14 months in barriques + 6 months in steel tanks + 12 months in bottles | |
| Proof | 14% | |
| Color | Clear transparent bright garnet | |
| Bouquet | Clear and persistent of violet, tobacco, and cinnamon | |
| Taste | Full and dry with persistent tannins intertwined with freshness and acidity. Very lengthy finish | |
| Food pairing | Perfect with white truffle pasta, grilled lamb or rabbit, sausages and cheeses, pasta with broccoli or turnips | |
| Download the technical sheet |