A sparkling rosé made from 100% Negroamaro grapes grown on trellises in the calcareous, clayey soil of the Salento Peninsula, harvested after mid-September by hand to pick only the grapes which are perfectly ripe. After 6 hours of skin contact the must is naturally decanted and fermented for 10-12 days at a controlled temperature of 15-16°C. The must is refermented for 90 days at a low temperature in a 50 hectolitre autoclave. The product is cold stabilised and bottled under sterile conditions. It is cherry pink in colour, with an intense aroma of cherry, sour cherry and raspberry and a lively, full-bodied, fruity flavour.
Extra Dry Sparkling Wine
Area of Production
Calcareous and Argillaceous
Yield per Hectare
Average winters with very dry springs and summers
Manual harvesting at the correct moment of maturation with an attentive selection of grapes
Stemming and soft pressing with traditional maceration for 6 hours, natural decantation and fermentation at a controlled temperature. Second fermentation of the must begins in 50 hectolitre autoclaves, bottle fermentation for 90 days at a low temperature, cold stabilization and sterile bottling.
Intense aroma of cherry, raspberry and black cherry.
Lively, full-bodied and fruity
Perfect as an aperitif.
A nice combination with any course featuring seafood.
Ambient temperature of 18° C, 75% humidity and low light with the bottle placed horizontally