Negroamaro Salice Salentino Rosso DOP
This wine, produced according to the noble wine-making tradition of Salento, is named after the ancient Messapian fortified city of Axa (San Pancrazio – Italy). Ruby red in color, it is made from a blend of Negroamaro DOC grapes (85%) and Malvasia Nera grapes (15%). It has an intense aroma and a full-bodied, well-balanced flavor. The grapes are fermented separately and blended at a later stage, which obtains a particularly appealing wine which is perfect for an entire meal. It is ideal with red meats, wild game, and aged cheese.
Technical notes
| Variety/Blend | Negroamaro 85%/Malvasia nera 15%. |
|---|---|
| Alcohol content | 13.5% vol. |
| Area | Upper Salento Plain (San Pancrazio Salentino - San Donaci), province of Brindisi, in the DOC Salice Salento zone. |
| Vinification | Grapes are picked when very ripe, de-stemmed and gently crushed. Maceration takes place at a temperature between 25 and 28° C for about ten days, with frequent but brief pumping phases alternating with délestage. |
| Maturation | After vinification, the wine is aged in French oak barrels for 6 to 8 months, followed by aging in the bottle. |
| Color | Deep, dark ruby red |
| Bouquet | Intense, fragrant, spicy-sweet aromas reminiscent of plums and red fruit jam. |
| Flavor | Full-bodied, round, warm, pleasantly tannic, very persistent. |
| Serving temperature | Uncork and decant an hour before. Optimum temperature between 18° and 20° C. |
| Food matches | Excellent with typical regional dishes such as pasta with tomato sauce and meat, roast lamb, and grilled meat. |
| Bottle size | 750 ml |