SANTIMEDICI ROSSO

APPELLATION – Rosso Salento IGT
GRAPE VARIETY – 100 % Negroamaro
PLANTING TYPE – espalier
PLANTS PER HECTARE – 3500
AVERAGE YIELD PER HECTARE – 90 quintals
HARVESTING PERIOD – mid-September
HARVESTING METHOD – manual
FERMENTATION METHOD – fermentation at a controlled temperature with maceration of the skins for 10 days.
METHOD OF REFINEMENT – malolactic refinement for 6 months in steel tanks

WINE- TASTING NOTES
Fruity red berry aroma- redcurrant and raspberry, with a spicy predominantly cinnamon scent.
Harmonius, pungent flavour; with a typical slightly bitter after-taste
Serving temperature 16-18° C