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 very 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: Fruity with light hints of tobacco, wild strawberry and rose.
PALATE: Robust and round with strong tannins and good acidity.
VINIFICATION: Soft pressed to preserve the fruity taste. A first phase of cold premace- ration is employed to best enhance the natural fresh characteristics of the fruit, followed by about two weeks of slow fermentation at a control- led temperature in steel tanks where the refinement is completed. After three months of rest in steel, the wine is bottled.
SERVING TEMPERATURE: 14-15° C
AREA OF PRODUCTION: Salento – Apulia
VINEYARD ALTITUDE: 100 m s.l.m.
SOIL TYPOLOGY: Calcareous-clayey soil
TRAINING SYSTEM: Spalliera
STRAIN DENSITY: 6000/ha
OUTPUT PER HECTARE: 80 q/ha
GRAPE YIELD IN WINE: 65%
AVERAGE AGE OF VINE: 40 years old
HARVEST: In mid-September.
FERMENTATION: Stainless steel.
ACIDITY: 5.5 g/l