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Teresa Manara Negroamaro IGT Salento
Cantele
2018
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| Training system | Cordone speronato (4.500 ceppi per ha). |
| Grape varieties | Negroamaro. |
| Harvest | Fine settembre. |
| Winemaking | Dopo la pigiatura e la diraspatura, il mosto rimane a contatto con le bucce per un periodo di macerazione di circa 10 giorni e la temperatura di fermentazione viene mantenuta entro i 25-26° C. |
| Ageing | A fermentazione malolattica completata, il vino sosta in barriques di secondo e terzo passaggio per circa 6 mesi e in acciaio fino al completamento del periodo di affinamento richiesto dal disciplinare di produzione. |
| Colour | Le striature granato sfuggono un rosso rubino intenso. |
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