Negroamaro

Training system: Guyot pruning with pergola/tendone

Soil: clay and limestone

Alcohol: 11,5% (check the level on the label)

Serving temperature: 18 ° C

Vinification: stemming and maceration for 6 days at 24 ° C.

Ageing: in steel.

Organoleptic description: ruby red color. Aroma of ripe fruit and spices. . feeling hot

Organoleptic description: Ruby red color. Aroma of berries and spices. The taste is of essence, col.