NEGROAMARO GRAPES
Ancient grape of unknown origin, from long long time, it is a cultivar in the ionic land.According to some, the name derives from the dialect “niuru maru” to identify the wine bitterish flavor. More common, however, is the theory that the name derives from two words, latin NIGRA, and greek MAVRA. The two words indicate the black and it is believed that they were used in combination to underline the intense black color, is the skin of the grapes, that made the wine. The synonym Negroamaro supports this hypothesis. It is believed that the cultivation of this varieties in Apulia, date back to Greek colonization, or VII-VIII century BC.
Data Sheet
| GRAPE VARIETY | 100% Negroamaro |
| ZONE OF PRODUCTION OF GRAPES |
Grapes come from our vineyards in the area of Salento
|
| SYSTEM | Apulian little Tree |
| YIELD OF GRAPES/HECTARE | Q.li about 60 per hectare |
| HARVEST | The grapes are harvested by hand. |
| WINE | The grapes are de-stemmed and cooled to a temperature of about 15 °, placed in stainless steel tanks, keeping the temperature of fermentation to about 18 °, during fermentation are subject to frequent remontages, allowing extraction of perfumes and fragrances. |
| AGING | Part of the wine is aging in a long time in French barriques. |
| ALCOHOL CONTENT | 13,% |
| NOTES FROM THE WINEMAKER | A wine of intense ruby red color, fruity in the mouth, persistent hints of small aromas of berries and licorice. |
| FOOD PAIRINGS | Pasta dishes with sauces or meat sauce, roast meats, cheeses. |
| SERVING TEMPERATURE | 18/19 °. |
| GLASS OF SERVICE | Tulip wide. |