Varietà di uve: Prodotto da uve Negroamaro e autoctone del territorio salentino.
Affinamento: Circa 3 mesi In vasche d'acciaio che contribuiscono ad esaltare i profumi e gli aromi.
Caratteristiche organolettiche: Colore: rosato tendente al cerasuolo con riflessi corallo.
Bouquet: Delicato tendente al fruttato.
Sapore: Secco, armonico, su gradevole tondo amarognolo.
Temperatura di servizio ideale: 12 °C.
Abbinamenti gastronomici: Primi piatti in genere, piatti di pesce, pesce al tomo e carni bianche 12% Voi.
Grape Variety: Produced from Negroamaro and native grapes of the Salento area.
Vineyards: Spur trained cordon.
Grape picking time: End of September, begginnmg of October.
Mothod of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery.
Vinification techonology: The grapes are pressed and the peels are left with the grape juice tor 6-7 hours, the right time to obtain the perfect pink.
colour of the final product During the fermentation, the temperature is at 18-20 °C.
Refinement: For 6 months In steel tanks which exalt aromaticity and perfumes.
Organoleptic charactenstics: Rose coloured similar to the Cerasuolo whit red-coral highlights, the bouquet is soft with fruit flavours. The wine is dry, balanced with a bitter aftertaste.
Gastronomic accompaniment: Perfect with Italian starters, main courses, fish soups, white meats.
Serving temperature: Serve at 12 °C uncorking the bottle at the same moment of serving.
Ale. 12% by Vol.
Varietà di uve: Prodotto da uve Negroamaro e autoctone del territorio salentino.
Affinamento: Circa 3 mesi In vasche d'acciaio che contribuiscono ad esaltare i profumi e gli aromi.
Caratteristiche organolettiche: Colore: rosato tendente al cerasuolo con riflessi corallo.
Bouquet: Delicato tendente al fruttato.
Sapore: Secco, armonico, su gradevole tondo amarognolo.
Temperatura di servizio ideale: 12 °C.
Abbinamenti gastronomici: Primi piatti in genere, piatti di pesce, pesce al tomo e carni bianche 12% Voi.
Grape Variety: Produced from Negroamaro and native grapes of the Salento area.
Vineyards: Spur trained cordon.
Grape picking time: End of September, begginnmg of October.
Mothod of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery.
Vinification techonology: The grapes are pressed and the peels are left with the grape juice tor 6-7 hours, the right time to obtain the perfect pink.
colour of the final product During the fermentation, the temperature is at 18-20 °C.
Refinement: For 6 months In steel tanks which exalt aromaticity and perfumes.
Organoleptic charactenstics: Rose coloured similar to the Cerasuolo whit red-coral highlights, the bouquet is soft with fruit flavours. The wine is dry, balanced with a bitter aftertaste.
Gastronomic accompaniment: Perfect with Italian starters, main courses, fish soups, white meats.
Serving temperature: Serve at 12 °C uncorking the bottle at the same moment of serving.
Ale. 12% by Vol.
