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