Fabio Cordella - Negroamaro Salento I.G.P.

SALENTO I.G.P. NEGROAMARO Varietà di uve: Negroamaro 100%. Affinamento: in serbatoi d’acciaio. Caratteristiche organolettiche: Colore rosso rubino con gradevoli riflessi di granata. Bouquet: Ampio e folto di piccoli frutti ben maturati. Sapore: Vellutato, armonico e persistente. Temperatura di servizio ideale: 18-20 °C. Abbinamenti gastronomici: Arrosti di carne, formaggi, primi piatti e bolliti. Alc. 12,5% Vol. 

Grape Variety: Negroamaro 100%. Vineyards: Spur trained cordon. Grape picking time: End of September, begginning of October. Mothod of picking: Hand picking, with a careful selection of the grapes and immediate transport to the winery. Vinification techonology: Classic verification in red. The grape juice tarts the maceration with the peels for 6-8 days obtaining a complex and robust wine. The fermentation temperature is at 26-28 °C. Refinement: Ages in steel tanks. Organoleptic characteristics: Ruby the colour with garnet coloured highlights, the bouquet is rich of little mature fruits. the taste is persistent, balanced and velvety. Gastronomic accompaniment: It’s a great wine with main and boiled courses, meats, cheeses. Serving temperature: Serve at room temperature, uncorking the bottle at least 15 mins before serving it. Alc. 12,5% by Vol.