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 Salen- to. 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: Very intense and fragrant with notes of berries and cherry.
PALATE: Dry and soft, with good balance, it is accompanied by persistent freshness conferred by marked acidity.
VINIFICATION: Soft pressed to preserve the fruity and floral taste with short contact of the must with the skins for about 10 – 12 hours. This is followed by about two weeks of slow fermentation at a controlled temperature in steel tanks where the refinement is completed. After two months of rest in steel, the wine is bottled.
SERVING TEMPERATURE: 12-14° C
AREA OF PRODUCTION: Salento – Apulia
VINEYARD ALTITUDE: 50/100 m a.s.l.
SOIL TYPOLOGY: Calcareous-clayey soil
TRAINING SYSTEM: Spalliera
STRAIN DENSITY: 6000/ha
OUTPUT PER HECTARE: 80/100 q/ha
GRAPE YIELD IN WINE: 65%
AVERAGE AGE OF VINE: 20 – 30 years old
HARVEST: In mid-September.
FERMENTATION: Stainless steel.
ACIDITY: 5.5 g/l