Made in central Salento from three different grape varieties: mainly Negroamaro with a small percentage of Malvasia nera di Brindisi and Malvasia nera di Lecce, both originally Greek grapes that came to Puglia from the Morea. It is manually harvested with partial maceration on the skins for about XXX hours, followed by controlled-temperature fermentation with the addition of select yeasts. Bright pale pink with a delicate bouquet, on the palate it expresses a fine balance of fruit, freshness and flavour.
Intense bouquet of red fruit, particularly raspberry and cherry
Lively, full-flavoured and full-bodied
A versatile wine, excellent with pasta, raw and cooked crustaceans, and sauces