🌍 Production area: San Pancrazio Salentino, Puglia
🌱 Soil: medium-textured, calcareous-clayey-siliceous
⛰️ Altitude: 65 m above sea level
🌿 Training system: espalier, 4,500 vines per hectare
⏳ Vine age: 25-30 years
🍇 Grape variety: 100% Negroamaro
📅 Harvest period: second half of August
🌾 Yield per hectare: 12 tons
🍷 Vinification: the selected grapes are gently crushed after destemming. The must is cooled to a temperature of 8°C, followed by static clarification for 24/48 hours. This is followed by racking and the inoculation of selected yeasts with alcoholic fermentation at 14/16°C for about 10 days.
Maturation: stainless steel
🎨 Color: straw yellow with greenish reflections
👃 Nose: fine, floral bouquet with aromas of white flowers and citrus notes.
👅 Palate: velvety, fresh, and savory sip with refreshing notes of white-fleshed fruit. Good gustatory-olfactory persistence.
❄️ Serving temperature: 8 - 10°C
🍾 Alcohol content: 12.5% vol
🍽️ Food pairings: seafood cuisine, appetizers, raw fish, white meats, soft cheeses.
Negroamaro is an indigenous Apulian grape variety, known for its adaptability to the calcareous and arid soils typical of the region. Although often associated with intense and structured red wines, it can be vinified as a white or rosé with excellent results, expressing fresh and floral aromas. The resulting wine is characterized by an elegant and persistent bouquet, with floral and citrus notes, and a pleasantly velvety and fresh taste. Maturation in steel preserves its freshness, while the low fermentation temperature enhances the aromas. This Negroamaro white lends itself perfectly to pairings with seafood dishes and light meats, enhancing traditional Mediterranean cuisine.
