CANONICO NEGROAMARO SALENTO IGP
€7.50
Tax included
GRAPES
Negroamaro
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants in the provinces of Brindisi, Lecce and Taranto
TERROIR
Clayey, deep
HARVEST
Mid-September
PRODUCTIVE PROCESS
Fermentation takes place in horizontal rotary fermenters at a controlled temperature between 23-25 ° C for about 10 days. The final racking takes place using soft presses
AGING PROCESS
Refinement exclusively in steel and subsequent elevation in the bottle
ORGANOLEPTIC CHARACTERISTICS
A wine produced from Negroamaro grapes: ruby red with light purple reflections. It's the ripe fruit, but still crispy like plums and sour cherry to describe wine smells. Then you can feel Mediterranean bush, mineral and sweet notes. The mouthfeel is well-balanced, pleasant on the palate. Long and consistent finish
FOOD PAIRING
Stuffed aubergines; tagliatelle Bolognese; short-aged cheeses; fresh cold cuts
SERVICE TEMPERATURES
16/18°C
ALCOHOLIC STRENGTH
12,5% vol.
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Data sheet
- Uvaggio
- Negroamaro
- Gradazione Alcolica
- 12,5%
- Temperatura di Servizio
- 16/18°C
- Abbinamenti
- Short-aged cheeses
Tagliatelle alla Bolognese
fresh cold cuts
Specific References