GRAPES
Negroamaro
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants among Brindisi, Lecce and Taranto provinces
TERROIR
Clayey, calcareous, shallow and characterized by gravel
HARVEST
Early August
PRODUCTIVE PROCESS
The grapes are harvested by hand in small boxes and subjected to soft pressing. Following a first thermoregulated fermentation in steel tanks, the second fermentation takes place in the bottle. The bottles rest in our barrel room for a minimum period of 72 months before disgorging; subsequently they refine in the bottle
AGING PROCESS
Long aging on the lees in the bottle
ORGANOLEPTIC CHARACTERISTICS
A “Metodo Classico” that demonstrates on one hand the eclecticism of Negroamaro and on the other the ability of producing excellent sparkling wines in Salento. At sight it is pale and brilliant gold with fine and persistent perlage. On the nose it express itself in its complexity: hints of small pastries, elegant notes of light flowers and marked minerality. The sip is full and satisfying. It gives a sensation of great creaminess in the mouth, soft but taut in its flavor and freshness. A dynamic sip that closes with perfect balance and very long persistence
FOOD PAIRING
Raw seafood; seafood first courses; fried fish; agnolotti in parmesan cream
SERVICE TEMPERATURES
6/8°C
ALCOHOLIC STRENGTH
12% vol.