Neramaro

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 decade of September

Vinification Skin maceration and fermentation at controlled temperature (20°C)

Aging Stainless steel and barriques

Organoleptic Characteristics Organic red wine made from Negroamaro grapes. It has a vivid red color tending towards garnet. On the nose, it expresses intense aromas of red berries and Mediterranean aromatic herbs, with sweet notes of vanilla and chocolate. Balanced and with good structure, it is dry and smooth with a very long persistence.

Food Pairings Perfect with red meat dishes, game, and aged cheeses.

ALCOHOL 14%

SERVING TEMPERATURE 16 – 18° C