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Vines ( %), Negroamaro ( %)

Color: Intense ruby red color with light garnet reflections

Smell: Hints of ripe red pulp fruit and jams emerge, spicy like black pepper, licorice, toasted and balsamic note of
Mediterranean scrub.


Taste: Dry, dry and with firm tannins

Food matches: Ideal with hard cheeses such as Comtè, Gorgonzola, cured meats such as pork belly, chorizo, capocollo and
grilled red meats.


Recommended pairing: "Beef cooked at low temperature with raspberries stuffed with balsamic vinegar and licorice, Dijone
mustard and tarragon glazed shallot". Wine obtained from the vinification of Negroamaro and Malvasia Nera grapes. Aging in
barriques.


Soil composition: Medium texture
Training system: Alberello Pugliese
Plant density: At least 4000 plants per hectare
Yield per hectare: 70 - 80 quintals
Vinification: In red with thermo conditioning of the fermentation process
Aging: 12 months in barriques

Cantina San Donaci

The San Donaci winery, one of the oldest farms in the Salento area, was founded in 1933 thanks to the entrepreneurial idea of ​​a group of 12 farmers who founded the company today to develop the economy of their product and their land. Once the initial suspicions have been overcome, other farmers convinced by the facts of the initiative's validity are added to the first founding members. Over the years, the company has reached a fairly large number of members so as to have about 300 of them today, which allow the company to forfeit a quantity of grapes, which varies depending on the year, from 25,000 to 30,000 quintals. , who despite the adverse years that the wine sector has suffered, have not hesitated for a moment to continue and complete what were the investments already planned for the structural and technological modernization plans. For its continuity and its strong roots in the territory, it has made a strong contribution to the agricultural history of Salice Salentino, becoming an authoritative point of reference for Italian enology.

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