EMOZIONE

The vines grow on the red, calcareous karst soils typical of Salento, with iron and aluminium oxides; the stated yield is 10–12 tonnes per hectare. After harvesting, the must undergoes skin maceration for 15–20 days. It is then fermented with selected yeasts at a controlled temperature of 22–23 °C, filtered and matured in barriques. The wine shows an intense ruby-red colour, red fruit, hazelnut, vanilla, clove, chocolate and coffee. On the palate it is soft, velvety, spicy and full, with a juicy structure and noticeable, non-bitter tannins. The winery states a total acidity of 5,7 g/l and 100 mg/l sulphur dioxide. ([vinicolamediterranea.com](https://www.vinicolamediterranea.com/it/i-nostri-vini/vini-rossi/emozione-salento-i-g-p-rosso-negroamaro/?utm_source=openai))