Negroamaro di Terra d’Otranto DOP

The Negroamaro di Terra d’Otranto DOP Notte Rossa reflects the intensity of its ironrich red soils and warm climate. Harvested in September and aged in French oak, it reveals a deep purple hue, aromas of spices, wild berries and cherry, and a full, soft, wellstructured palate with refined tannins and a long finish. Perfect with hearty pasta, red meats and aged cheeses.

Features

WINE TYPE

Red

GRAPES

Negroamaro

VINE TRAINING

Espalier, 4,500 vines per hectare

HARVEST

Second half of September

SERVING TEMPERATURE

16-18°C

PRODUCTION AREA

Salento Ionian countryside. Vines are grown at an altitude of around 100 m above sea level. The soil is mainly red earth, with a fi ne texture and a generally calcareous underground with few emerging rocks. The well- known redness of this soilis due to the presence of iron oxides. The climate is characte- rised by high temperatures all year round, with very little rain- fall and a wide temperature range between night and day

VINIFICATION AND AGEING

Thermo-controlled maceration and alcoholic fermentation for about 10 days with selected yeasts. Aged in first-passage French oak barrels for 4 months

TASTING NOTES

Deep, intense purple hue with a striking visual presence; the bouquet is rich and layered, marked by spices, wild berries, and cherry preserves. On the palate it is full bodied and well structured, soft overall and fi nely balanced, supported by refi ned tannins, and closing with a persistent, pleasantly satisfying finish

PRODUCTION AREA

Salento Ionian countryside. Vines are grown at an altitude of
around 100 m above sea level. The soil is mainly red earth,
with a fi ne texture and a generally calcareous underground
with few emerging rocks. The well- known redness of this soilis due to the presence of iron oxides. The climate is characte-
rised by high temperatures all year round, with very little rain-
fall and a wide temperature range between night and day

VINIFICATION AND AGEING

Vendemmia manuale delle uve a leggera surmaturazione; diraspa-pigiatura, macerazione pre-fermentativa a freddo e successivo avvio della fermentazione alcolica a temperatura controllata a 24-26°C. Svinatura finale con presse soffici. Fermentazione malolattica in acciaio e successiva permanenza in barrique di rovere francese e americano per 18 mesi.

TASTING NOTES

Deep, intense purple hue with a striking visual presence; the
bouquet is rich and layered, marked by spices, wild berries,
and cherry preserves. On the palate it is full bodied and well
structured, soft overall and fi nely balanced, supported by
refi ned tannins, and closing with a persistent, pleasantly satisfying finish