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Vines Negroamaro ( %)

Color: Ruby red with intense purple reflections.

Smell: Fruity with light hints of tobacco, wild strawberry and rose.

Taste: Robust and round with strong tannins and good acidity.

Food matches: Meatballs with sauce, legume soup, orecchiette with meat sauce, grilled lamb.

TERRITORY
Salento is identified by three climatic elements: the sun, the creator of generous sugar levels, the sea, responsible for the
minerality of the wines, and the wind that makes this territory naturally free of diseases and particularly suitable for the
production of "natural" wines. Characterized by extensive flat areas and modest hills, Salento is geologically made up of a
medium-textured limestone structure.
GRAPES
Negroamaro, indigenous to Puglia, is the main black grape variety of Salento. Its origins are very ancient (8th century BC), it
probably owes its name to the terms "niger" (Latin) and "mavros" (Greek) which both mean black. The great versatility
makes it suitable for all types of winemaking.

WINE
Soft pressing to preserve the fruity taste. A first phase of cold premaceration to best enhance the natural freshness
characteristics of the fruit is followed by about two weeks of slow fermentation at controlled temperature in steel tanks in
which the refinement is completed.

After three months at rest in steel, it is bottled.
PRODUCTION AREA
Salento - Puglia
VINEYARD ALTITUDE
100 m a.s.l.
SOIL TYPE
Clay and limestone
BREEDING SYSTEM
Back
STRAW DENSITY
6000 / ha
PRODUCTION PER HECTARE
80 q / ha
GRAPE GRAPES IN WINE
65%
AVERAGE AGE OF VINES
40 years
HARVEST PERIOD
Mid September
FERMENTATION
In stainless steel
AGING
Bottled
ACIDITY
5.5 g / l


Apollonio

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