CANONICO NEGROAMARO SALENTO IGP

GRAPES

Negroamaro

PLANT DENSITY

4,500 plants per hectare

BREEDING TECHNIQUE

Trellis systems between the provinces of Brindisi, Lecce and Taranto

LAND

Sandy loam, deep

HARVEST

Mid September

VINIFICATION

Fermentation takes place in horizontal rotary winemakers at a controlled temperature of 23-25°C for approximately 10 days. The final racking takes place using soft presses.

REFINEMENT

Refining exclusively in steel and subsequent elevation in the bottle

ORGANOLEPTIC CHARACTERISTICS

A ready-to-drink Negroamaro, ruby-colored with light purple flashes. Ripe but still crunchy fruit dominates the aromas that this wine can give us: black cherry and plum. Hints of Mediterranean scrub and hints of minerals and sweet spices follow. With a good structure to the taste, it is balanced, crunchy, pleasant on the palate. The finish is long and consistent

COMBINATIONS

Stuffed aubergines; tagliatelle alla bolognese; short-aged cheeses; fresh cured meats

SERVING TEMPERATURE

16/18°C

ALCOHOL CONTENT

12.5% vol.