Vigneti del Salento Negroamaro Vigne Vecchie 43% spontaneous fermentation in 30 %wooden

spontaneous fermentation in 30 %wooden barrel

The resulting must from this selection ferments with controlled temperature

cold pre-maceration in vats at 0°C for about 4-5 days and subsequent maceration for another 10-12 days at a temperature of 21-22°C

dark cherries and raspberries begin to join in

Lovingly crafted

Vigneti del Salento Negroamaro Vigne Vecchie 43% spontaneous fermentation in 30 %woodenTasting Notes Ruby red colour impenetrable with garnets. Intense and complex nose in which spicy notes of tobacco are recognizable and leather and fruity notes of berries. The taste is imposing and robust with rightly tamed tannins and a marked softness that make it very persistent. Vinification: Harvesting of the grapes when these are slightly over ripenened, destemming, crushing, cold pre maceration in vats at 0C for about 4 5 days and subsequent