ARMÉCOLO

APPELLATION – Rosso Salento IGT
GRAPE VARIETY – 80% Negroamaro 20%  Malvasia Nera di Lecce
PLANTING TYPE – espalier
PLANTS PER HECTARE – 4100
AVERAGE YIELD PER HECTARE – 70/80  quintals
HARVESTING PERIOD – end of September
HARVESTING METHOD – manual
FERMENTATION METHOD –  Negroamaro: pre-fermentative cold maceration with the skins at 5° for 5 days, fermentation at a controlled temperature with maceration with skins for approx. 10 days. Malvasia Nera di Lecce: fermentation at a controlled temperature with maceration with the skins for approx. 10 days
METHOD OF REFINEMENT – malolactic  for 8 months in steel tanks. In bottles for 4 months.

WINE- TASTING NOTES
Intense aroma of red-skinned fruits, redcurrants, raspberries, ripe cherries with a floral note of hawthorn. Full-bodied, harmonius, fresh and lasting flavour.
Serving temperature 16-18 ° C