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 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: Rich and balanced bouquet. It reveals vinous fragrances that give way to notes of blackberry, black cherry and currant. There are spicy nuances towards the end.
PALATE: Soft, round and full-bodied with persistent tannins.
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.
his 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: 2000-3000/ha
OUTPUT PER HECTARE: 40-60 q/ha
GRAPE YIELD IN WINE: 60%
AVERAGE AGE OF VINE: 50-60 years old
HARVEST: Manually harvested at the end of September.
FERMENTATION: In large Slavonian oak vats.
ACIDITY: 5.5 g/l