Negroamaro Salento

The grapes come from low-yielding vineyards in the province of Taranto, where the Guyot-trained vines are on average 15 to 25 years old. The grapes are harvested by hand at the end of September. After destemming, the berries are not crushed; fermentation takes place for eight to ten days at 23 to 25 °C in stainless steel tanks. Frequent pump-overs and délestage encourage gentle extraction. After induced malolactic fermentation, the wine continues to mature in temperature-controlled steel tanks. In the glass it is an intense ruby red with violet highlights, showing aromas of plum, wild strawberry and black pepper, along with full body, balanced tannins and notes of liquorice and nutmeg.