Negroamaro is considered the main native grape variety of Salento, with an excellent content of tannin sand flavor compounds that give intense but elegant, fruity and spicy wines. Negroamaro is also known by its high content in resveratrol, an antioxidant and anticancer substance present in other black grape varieties but found in relevant quantities only in Negroamaro
GRAPE VARIETY: Negroamaro
APPELLATION: Puglia IGP
PRODUCTION AREA: Salento, well exposed to the breeze of both Ionian and Adriatic seas, in southern Puglia
TRAINING SYSTEM: traditional 50 years old Apulian bush vines, spur pruned
SOIL: medium texture
PLANT DENSITY AND YIELD: 4500 plants per hectare and 1.2 kg of grapes per plant
HARVEST: manual harvest is carried out in the early hours of dawn, when low temperatures and dry weather help preserving freshness and aroma; the bunches are placed in small baskets of 5 kg and quickly taken to the cellar, avoiding unwanted macerations or early fermentations
VINIFICATION: grapes are destemmed and fermented at a controlled temperature of 25 °C for 8-10 days. Follows a maceration on the skins that lasts 12-15 days, with repeated pumping over’s and finally soft pressing of the marc.
AGEING: 3 months in steel, 12 months in American and French oak barrels and 3 months in bottle
CALORIES: 101.5 kcal/100 ml
TASTING NOTES: Deep ruby colour with garnet tinges; pronounced spicy bouquet, with aromas of black cherry, blackcurrant and blueberry, spicy notes of black pepper and licorice and nuances of vanilla and chocolate; full-bodied, with smooth and lingering tannins perfectly balanced by a good freshness. Long and persistent finish of black fruits and spices.