Originally from the middle part of the Salento peninsula, in the province of Lecce. Made from Negroamaro, Malvasia nera di Brindisi and Malvasia nera di Lecce grapes grown on trellises and harvested in the middle of September. Fermented with 10-12 days of skin contact at a controlled temperature of 20°C with constant pumping-over and delestage, followed by malolactic fermentation in steel. Red tending to garnet in colour, with an intense bouquet containing delicate hints of ripe fruit, blackberry, redcurrant and cherry, with a pleasant slightly bitter finish. Dry, full-bodied flavour.
Denominazione d’origine controllata
Area of Production
Squinzano and other municipalities in the Lecce and Brindisi areas
Espalier and spurred cord
Yield in quintals per hectare
Negroamaro and Brindisi and Lecce Malvasia Nera
Moderate winter, very dry spring and summer
Traditional maceration for 8-10 days and fermentation of must under controlled temperature conditions (20°). Delestage and pumping over. Malolactic fermentation totally developed.
Ruby red with violet reflections
Intense aroma of ripe fruit, blackberry, redcurrant, cherry with a pleasant slightly bitter finish
Supple, velvety and armonious
Red meats, roasts, wild game
Medium-stemmed clear glass
Two or three years in a suitable wine cellar