TERRITORY: The Salento region is identified by three climatic elements: the sun,
the architect that creates generous degrees of sugar, the sea, responsible for the minerality of the wines, and the wind that makes this area naturally free of disease and particularly suitable for the production of “natural” wines. Characterized by extensive flat areas and modest hilly reliefs, the Salento region is geologically constituted by a calcareous structure of medium texture.
VARIETY INFORMATION: Negroamaro, native to Puglia, is the main black grape variety of Salento. Its origins are quite ancient (8th century B.C.) and likely owes its name to the terms “niger” (Latin) and “mavros” (Greek) which both refer to the colour black. Its great versatility makes it suitable for all types of winemaking.
AROMAS: The fruity scents recall freshly ripened cherries, counterbalanced by fresh herbaceous scents.
PALATE: Dry, fresh and soft¬ in the mouth, you initially perceive a nice round- ness on the tongue, followed by a sensation of structure and an almost tannic consistency. It has an elegant fruity finish with a spicy accent.
VINIFICATION: After careful selection of the berries, soft pressing and static racking is carried out, the fermentation process takes place in acacia barriques, the fermenting mass is then frequently stirred.
SERVING TEMPERATURE: 10-12° C
AREA OF PRODUCTION: Salento – Apulia
VINEYARD ALTITUDE: 100 m s.l.m.
SOIL TYPOLOGY: Calcareous-clayey soil
TRAINING SYSTEM: Pugliese Sapling
STRAIN DENSITY: 2000-3000/ha
OUTPUT PER HECTARE: 40 q/ha
GRAPE YIELD IN WINE: 65%
AVERAGE AGE OF VINE: 60 years old
HARVEST: Manually harvested at the end of September
FERMENTATION: In acacia barriques.
ACIDITY: 5.5 g/l