Grapes: Negroamaro 100%.
Denomination: IGT Salento.
Production area: Apulia, Salento
Alcohol content: 13%
Colour: deep ruby red, almost black.
Bouquet: intense and persistent, fruity with hints of blackberries, spicy with notes of thyme.
Taste: full bodied, velvety and harmonious, with long and sapid aftertaste.
Serving temperature: 16°-18° C
Serving suggestions: important first courses of pasta, red meats, game, matured and spicy cheeses.
Most of the land is planted with small trees (around 5.500 trees per hectare), of which the 25% is cultivated to espalier.
Negroamaro is cultivated on flat land, about 100 m. above sea level, with high average temperatures, and a very low rainfall. The soils are medium-grained clay, with depths well below the meter.
Negroamaro is one of the most important grape of Apulia, and more precisely Salento.
There are no definite information on the origins of this wine, but we can say with good confidence that its cultivation dates back to Greek colonization in the seventh and eighth centuries BC.
This thesis seems to be confirmed by the name Negramaro, which does not have origin, as some argue, by the dialect “niuru maru, used by the locals, nor by its bitter taste, but from two words both for the color black: the Latin Nigra and the Greek Mavros, used together to emphasize the intense deep black, both of the skin and of the wine made.
The grapes harvested at their fully maturation and after destemming and crushing, are then subjected to thermo-conditioned fermentation. After this process, there is the malolactic fermentation and aging in stainless steel and bottle.
Intense and persuasive wine, with intact and mature fruit, which admirably combines its important structure, with an appropriate acid component and well-defined tannins.