TERRITORY: The Salento is identified by three climatic elements: the sun, creator
of generous degrees of sugar, the sea, responsible for the minerality ùof 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 is geologically constituted by a calcareous structure of medium texture.
VARIETY INFORMATION: Three grape varieties that best reflect the Salento D.O.P. Negroamaro owes its name to the terms “niger” (Latin) and “mavros” (Greek) which both refer to the colour black. A variety of great versatility, it is suitable for all types of winemaking. Montepulciano is a vine cultivated in most of Italy’s east coast. When young, it has an impressive acidity which, if well handled, allows it to age superbly. Malvasia Nera, a vine with great softness and aroma, best balances the angular characteristics of the other two grapes.
AROMAS: Intense aromas of black cherry jam, intriguing notes of cinnamon and dried figs.
PALATE: Good structure, tannins are present but it is balanced. There are elegant liquorice aroma and fruity notes already perceived on the nose.
VINIFICATION: Traditional fermentation methods are employed with a floating cap, at a controlled temperature (27-28 degrees), carried out in large Slavonian oak vats, the contents are frequently pumped over. This is followed by a long stay of the must on the skins; about thirty days, in order to extract as much polyphenolic substances as possible to facilitate the start of the subsequent malolactic fermentation in barriques.
SERVING TEMPERATURE: 18° C
AREA OF PRODUCTION: Salento – Apulia
VINEYARD ALTITUDE: 100 m s.l.m.
SOIL TYPOLOGY: Calcareous-clayey soil
TRAINING SYSTEM: Pugliese Sapling
STRAIN DENSITY: 3000/ha
OUTPUT PER HECTARE: 60-80 q/ha
GRAPE YIELD IN WINE: 60%
AVERAGE AGE OF VINE: 40-50 years old
HARVEST: Manually harvested in mid-September.
FERMENTATION: In large Slavonian oak vats.
ACIDITY: 5.5 g/l