Rosamaro

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 half of September

Vinification: White vinification with temperature-controlled fermentation process at 16°C

Aging: Stainless steel and bottle

Alcohol: 12.50% Vol.

Organoleptic Characteristics: Organic rosé wine produced from Negroamaro grapes. Cherry pink color. The nose reveals intense aromas of berries and pomegranate with typical Mediterranean floral notes. Dry and balanced, the palate is savory and surprisingly fresh.

Serving Temperature: 10-12°C

Food Pairings: Ideal as an aperitif, excellent with appetizers, charcuterie boards, light pasta dishes, and delicate cheeses.