Negroamaro is a grape of remote origin grown in southern Puglia since the 6th century B.C., when it was practically the only grape known in the area. It grows all along the Ionic coast, in the Lecce and Brindisi area and in the province of Taranto, and is harvested by hand towards the middle of September, then subjected to 10-12 days of traditional skin contact and fermentation at a controlled temperature of 20°C with constant pumping-over and delestage. Malolactic fermentation in steel. Traditional maceration for 10-12 days and fermentation of must under controlled temperature conditions, good use of delestage ad pumping over Ageing 6 months of oak barrels Refinement 2-3 months in the bottle Colour Intense ruby red Aroma Intense, broad, containing ripe fruit, pepper, tobacco and walnut, slightly ethereal Taste Velvety, full bodied and harmonious Recommended with Red meats, roasts, wild game, aged cheeses Serving temperature 18° C