"The first rosé bottled in Italy was made from Negroamaro"
The Negroamaro grape variety is particularly suited for the production of rosé wine. This is due to the significant amount of anthocyanins and acids present in the grape. The colors of the future wine will be intense and stable. In fact, the name Negroamaro originates from a Latin word, "niger," which means black, and a Greek word, "mauros," which also means black. The repetition of these two adjectives highlights one of the important characteristics of the grape, which is its black color and consequently a substantial amount of anthocyanins. The best results are achieved with a short maceration or direct pressing. Good results are also obtained through bleeding (saignée) methods.
Leaf Characteristics: The Negro Amaro grape variety has large, pentagon-shaped, pentagon-lobed, trilobed leaves.
Cluster Characteristics: The Negro Amaro grape variety has compact, medium-sized, conical clusters.
Berry Characteristics: The Negro Amaro grape variety has medium to large, obovoid-shaped berries with a pruinose, firm, thick skin that is blue-black in color.
AREA OF PRODUCTION: Provinces of Brindisi and Taranto. Poor soils of calcareous type, tending to clayey.
WINEMAKING AND AGING: the grapes are macerated for 6-8 hours in order to
extract from the skins the right amount of color and aromatic notes typical of Negroamaro. The must is fermented at 10-12°C in stainless steel tanks. Aging in stainless steel tanks for about 3|4 months.
TASTING NOTES: delicate pink color with purple reflections; fruity aftertaste with notes of raspberry and strawberry. On the palate is fresh, mineral, balanced. Long finish.
FOOD PAIRINGS: Ideal served as an aperitif, with pasta, white meats and fish.
SERVING TEMPERATURE: 12°C