SARACENO NEGROAMARO ROSATO IGP Salento Negroamaro Rosato
Variety: 85 Negroamaro; 15 Other recommended grape varietiesti
District of production: Leverano LEE)
Nature of the soil: Of alluvial origin, medium mixture with areas tending to calcareous
Training system: Spurred cordon
Plant density: 4,500 / 5,000 plants per Ha Yield per hectare: 100 quintals of grapes
Production: Destemming and soft pressing. Maceration for 24-36 hours at a controlled temperature. Fermentation in stainless steel tanks at a controlled temperature. Maturation in cement tanks coated with food epoxy resins
Aging potential: To be drunk young
Organoleptic characteristics
Color: Lively with a rich and brilliant violet reflection. Bouquet: Ripe fruit
Taste: Fresh, harmonious and savory. Ripe plum is appreciated
Serving temperature: 12CC
Food pairing: All-Italian and seafood appetizers, soups and first courses in general, fish soups, baked fish, white meatse