Negroamaro Primitivo / IGT Puglia:
ORIGIN: Apulia
VINE VARIETY: Negroamaro and Primitivo.
SOIL: Clayey soil, slimy with calcareous marl.
GRAPE CULTIVATION: Bush-trained
HARVESTING: By hand.
VINIFICATION: Grape pressing and destemming, maceration on the skins for 15 days, fermentation at 25°C controlled temperature with cultured yeasts.
REFINING: Short in large oak barrels. During ageing the wine undergoes several analytical controls to assure its integrity.
BOTTLING: Cold sterile
ALCOHOL CONTENT: 14%vol
COLOUR: Vibrant ruby red with garnet red tinges.
NOSE: Intense, complex, with red fruit notes such as plum, Marasca cherry, blackberry, vanilla with hints of leather, tobacco and a few pleasant balsamic notes.
PALATE: Warm, mouth filling, long lingering with good tannins that let us appreciate the unique character of the two vine varieties.
INTERNATIONAL PAIRINGS: Deer in red wine with sauerkraut (Germany) – Prime Ribs with BBW sauce (USA)
SERVING TEMPERATURE: 16 – 18°C
CURIOSITY: The origin of the name ‘Negroamaro’ is uncertain; it is assumed to come from the dialect terms ‘niuru’ and ‘maru’ that is black and bitter, like the grape and wine made with it.
Download Data Sheet| STRUTTURA ORGANOLETTICA | GRADAZIONE ALCOLICA: 14% vol. COLORE: Rosso rubino intenso con riflessi granato OLFATTO: Intenso, complesso, con note di frutti rossi, come la prugna, marasca, mora, vanigliato, con sentori di cuoio, tabacco e qualche nota piacevole di balsamico GUSTO: Caldo, avvolgente, strutturato, dalla lunga persistenza, con buon attacco dei tannini, dove si sente tutta la tipicità dei due vitigni |
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| CONSIGLI | * * * ABBINAMENTI INTERNAZIONALI: Deer in red wine with crauti- Germania Prime Ribs with BBQ sauce – U.S.A. TEMPERATURA DI SERVIZIO: 16– 18 °C CURIOSITÀ: Il nome “Negroamaro” ha origine incerta, infatti si suppone che derivi dai termini dialettali, riconducendo il nome ai termini “niuru” e “maru” ovvero nero ed amaro come l’uva ed il vino da cui si ricava |
