The dark wines produced by Negroamaro grapes could explain its name, which derives from “Niger” and “maru” (both meaning “black” in Latin and Greek, respectively). The grapes of this native variety of Salento have a high concentration of tannins, producing a full-bodied wine, pronounced rich in extracts but still elegant and harmonious.
GRAPE VARIETY: Negroamaro
DENOMINATION: Salento IGP
PRODUCTION AREA: San Donaci and Salice Salentino area in Southern Puglia
TRAINING SYSTEM: cordon training, spur-pruned vines
SOIL: medium texture
PLANT DENSITY AND YIELD: 4500-5000 plants per hectare and 2.5 kg of grapes per plant
HARVEST: The manual harvest is carried out in the early hours of dawn, when the ambient temperature is more moderate, preserving freshness and aroma
VINIFICATION: The grapes are destemmed and fermented at a controlled temperature of 22-24 °C for 8-10days; fermentation with selected yeasts and malolactic fermentation
AGEING: 5 months in stainless steel vessels and 1 month in bottle
CALORIES: 91 kcal / 100 ml
TASTING NOTES: deep ruby red with violet tinges; pronounced aromas of ripe red fruit, currant jam and raspberries with hints of plum and black pepper; full-bodied, well balanced and fresh. Medium long finish, with a fruity and spicy after taste.