JO – Salento Negroamaro BIO IGT
Maceration in inox tanks for three/four weeks at a controlled temperature of max 23-25 °C, with delestage twice a day of the tom marc umbrella.
Ageing in French oaks (new and old of second passage) for 12 months. Daily batonage till the trespassing to the filtering and bottling process.
Extra 6 months in bottle.
Intense deep ruby red.
Fruity, floral and spicy with hints of rose, plum, Mediterranean, tobacco and cocoa.
Soft, warm and cool.
Food pairing and serving
Ideal with red meat stew, Roasted and Grilled Meat, Game and Pasta alla bolognese.
Best serve at 18°-20°C after decanting for at least 1 hours.