Grape Variety: Negroamaro
Training System: Espalier
Exposure: North - South
Density of Vines per Hectare: 5300
Grape Production per Hectare: 90 quintals
Average Age of Vines: 30 years
Harvest Period: Second half of September
Vinification: White vinification with temperature-controlled
fermentation process at 16°C
Aging: Stainless steel and bottle
Alcohol: 12.50% Vol.
Grape Variety: Negroamaro
Training System: Espalier
Exposure: North - South
Density of Vines per Hectare: 5300
Grape Production per Hectare: 90 quintals
Average Age of Vines: 30 years
Harvest Period: Second half of September
Vinification: White vinification with temperature-controlled
fermentation process at 16°C
Aging: Stainless steel and bottle
Alcohol: 12.50% Vol.
Organoleptic Characteristics: Organic rosé wine produced from
Negroamaro grapes. Cherry pink color. The nose reveals intense
aromas of berries and pomegranate with typical Mediterranean
floral notes. Dry and balanced, the palate is savory and surprisingly
fresh.
Serving Temperature: 10-12°C
Food Pairings: Ideal as an aperitif, excellent with appetizers,
charcuterie boards, light pasta dishes, and delicate cheeses.
