APPELLATION – Rosato Spumante Salento IGT.
GRAPE VARIETY – 100% Negroamaro
PLANTING TYPE – Espalier.
PLANTS PER HECTARE – 4100-5200.
AVERAGE YIELD PER HECTARE – 70 quintals.
HARVESTING PERIOD – Early September.
HARVESTING METHOD – Manual.
FERMENTATION METHOD – Pre-fermentative cold maceration on the skins at 5 °C for around 2 hours, fermentation at a controlled temperature for approx. 10 days.
SECOND FERMENTATION – Our still rosé wine is clarified (no animal products used), filtered and then transported to Veneto where it undergoes a second fermentation run by our winemaker. The method used is Charmat, or Martinotti, implying that the second fermentation runs in a pressurised vat. A base of selected yeasts with the addition of natural sugars and mineral salts is added. The still wine develops the bubbles and then ages for a long period of time on the lees (yeasts) for about 20 months. It is a ‘low’ brut as it contains a residual sugar level of 6,9g/l, with high acidity (5,85). Ph 3,13.
It does not showcase strong primary notes of fresh fruits but rather dried fruits and pomegranate, and is particularly mineral and umami.
It has got a good life-span, at least 5 years from the bottling (2020).
Suggested serving temperature: 8 – 10 °C.