MONTECOCO SALICE SALENTINO ROSSO 2015
€9.50
Tax included
GRAPES
Negroamaro 85% Malvasia Nera 15%
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants located in the lands of Salice Salentino DOP
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 aimed at enhancing the varietal characteristics typical of the origin area. Subsequent elevation in the bottle
ORGANOLEPTIC CHARACTERISTICS
It is a perfect harmony of Negroamaro and Malvasia fusion. Bright ruby color. In the glass, you get Mediterranean hints: it opens with marasca cherry, then herbal essences and spices. The sip is well-structured and well-balanced by the texture of tannins. Dense with a surprisingly powerful fresh. Good persistence
FOOD PAIRING
Medium-aged cheeses; lasagna with meat sauce; Cacciatore meats; cured meat
SERVICE TEMPERATURES
18/20°C
ALCOHOLIC STRENGTH
12,5% vol.
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9421 Items
Data sheet
- Uvaggio
- 85% Negroamaro e 15% Malvasia Nera
- Gradazione Alcolica
- 12,5%
- Temperatura di Servizio
- 16/18°C
- Abbinamenti
Formaggi semi stagionati
Salumi
Specific References
GRAPES
Negroamaro 85% Malvasia Nera 15%
PLANTING DENSITY
4.500 plants/Ha
TRAINING SYSTEM
Trellises plants located in the lands of Salice Salentino DOP
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 aimed at enhancing the varietal characteristics typical of the origin area. Subsequent elevation in the bottle
ORGANOLEPTIC CHARACTERISTICS
It is a perfect harmony of Negroamaro and Malvasia fusion. Bright ruby color. In the glass, you get Mediterranean hints: it opens with marasca cherry, then herbal essences and spices. The sip is well-structured and well-balanced by the texture of tannins. Dense with a surprisingly powerful fresh. Good persistence
FOOD PAIRING
Medium-aged cheeses; lasagna with meat sauce; Cacciatore meats; cured meat
SERVICE TEMPERATURES
18/20°C
ALCOHOLIC STRENGTH
12,5% vol.