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Vines Negroamaro ( %)
Philosophy Bio Wein

Color: Brilliant soft pink.
Smell: The nose is fruity with hints of strawberry and floral notes of rose.
Taste: On the palate it is fresh, balanced, full of aromas.
Food pairing: Perfect for appetizers and appetizers based on fish, shellfish, sushi and cold cuts.

Yield per hectare: 60/70
Vinification: The grapes, coming exclusively from their own funds, are harvested at the right level of ripeness and vinified in the owned cellar located in the immediate vicinity of the vineyards. Ferment at controlled temperature (15-18 ° C) separately for 15 days. Once alcoholic fermentation is complete, it follows a 4-month maturation period in stainless steel silos on the fine lees and then in the bottle for at least 2-3 months.

Vaglio Massa

Expanses of vineyards and olive groves in the heart of Salento a few km from Lecce, the famous capital of the Baroque, are the welcome that the Vaglio Massa family reserves to anyone looking for new destinations to savor typical high-quality products. The company, entrusted to the care of Bartolo, Vera and Sonia, extends over 70 hectares of property, of which 25 hectares of vineyards and more than 30 hectares devoted to centuries-old olive groves and another 15 to arable land, the transformation is entrusted to experience of the human factor and the versatility of the environments of the modern winery recently completed, the family has always tried to preserve the absolute quality of the productions also through the choice of organic management. The 25 hectares of vineyards are conducted organically and are located in the countryside of Carmiano and Novoli in the immediate vicinity of the cellar, this allows the use of sulphites to be minimized during the first processing phase. The planting system is spurred cordon, the arrangement of the rows has been studied in order to favor the natural ventilation of the vineyards, this allows to naturally prevent the onset of an environment conducive to the development of the main diseases of the vine. The yield per hectare does not exceed 60-70 quintals to ensure the organoleptic qualities of the final product. The fertilization of the vineyards takes place by green manure eliminating the use of chemical fertilizers. The modern cellar has two areas with controlled temperature and humidity which are essential for the refinement of wines, one for the long refinement in the bottle which favors the natural softening of the tannins while preserving the fluidity and drinkability of Negroamaro and the other for the aging in Slavonian oak barrels that enrich the wines with softness and vanilla and spicy notes.

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