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CLASSIFICATION: I.G.T. Salento.
GRAPE VARIETY: 60% Primitivo, 40% Negroamaro.
PRODUCTION AREA: Guagnano (LE), Sava (TA), San Pietro Vernotico (BR)
TRAINING: Head-trained (alberello), (5,000 plants per hectare).
HARVEST: Primitivo in early September, Negroamaro in late September.
VINIFICATION: After being destemmed and crushed, the must is macerated with skin contact for 12-15 days during which délestage is employed on a daily basis. Fermentation is carried out at 26-28° C.
AGING: Once malolactic fermentation is completed, the wine is aged in barrique for approximately 12 months.
AGING POTENTIAL: When vinified as a monovarietal wine, Negroamaro will surprise and reward the collector over 4-6 years.
COLOR: Inexpugnable ruby red, offering the eyes a preview of the wines complex structure, flavors, and aromas.
NOSE: Notes of rose and violet emerge in a slow, long-lasting progression, giving way to wild fruit, dried fig, preserves, and vanilla.
PALATE: The same aromatic equilibrium reappears in the mouth, releasing delicate progressions of fruit and spice. The rich, balanced flavor of this wine’s components give it its distinctive imprint. And its extreme delicacy closes with ample, persistent flavors in the finish.
PAIRING: Well aged ripe cheeses, smoked and spicy cured meats. Intensely flavored meat dishes, ideally complex in their flavor profiles. Ass and horse are among the winemaker’s favorite pairings as are meat-based first courses. This is a wine (as strange as it may sound) that doesn’t mind the company of a good cigar.
SERVING TEMPERATURE: 18° C. (64° F.).
|Training system||Alberello (5.000 ceppi per ha).|
|Grape varieties||60% Primitivo, 40% Negroamaro|
|Harvest||Primitivo i primi giorni di settembre, Negroamaro fine settembre|
|Winemaking||Dopo la diraspatura e la pigiatura, il mosto rimane in macerazione con le bucce per 12-15 giorni, durante i quali viene effettuato giornalmente un delestage. La temperatura di fermentazione viene mantenuta entro i 26-28° C.|
|Ageing||Alla fine della fermentazione malolattica il vino viene posto in barriques dove sosta per circa 12 mesi.|
|Colour||Dall’inespugnabile rosso rubino, che già preavvisa agli occhi la complessa struttura gusto-olfattiva.|