CANONICO NEGROAMARO SALENTO IGP

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.