Diciotto fanali

Diciotto fanali

15.00

Wine denomination: Salento I.G.P. Rosato Negroamaro

Wine year: 2017

Grape varieties: Negroamaro 100%

Colour: Brilliant salmon permeated by light golden hues.

Degree of alcohol: 14%

Size: 750 ml

Ageing: 12 months in acacia barriques and 6 months in bottle.

Pairing recommendations: A structured wine, ideally paired with white meats, cold cuts, fish dishes (baked, grilled and stewed) and semi-seasoned cheeses.

 

76 in stock

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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

 

 

Weight 1.42 kg