AREA OF PRODUCTION

Sava and neighbouring areas

GRAPE VARIETY

Negroamaro 100%

TRAINIG SYSTEM

Controspalliera with 5.000 vinestocks per hectare

YIELD IN GRAPE PER HECTARE

q 100/110

Vittoria

Negroamaro del Salento I.G.P.

HARVEST

In the middle of September

GRAPE HARVEST

Manual

VINIFICATION

Traditional methods

YEAST

Native yeast

ALCOHOL

12,5% vol

REFINING

Vetrified cement cisterns


 
PRODUCTION METHOD

The grapes are soon gently pressed with traditional methods and left to macerate for some hours, then separated from the grape-stalk in order to obtain a soft product. The must obtained is fermented at a controlled temperature (20/22°C), to refine aromas. Maturation lasts a few months and is made in underground glazed containers and in steel silos. When ready the wine is cold stabilized and bottled at a low temperature not to alter its natural characteristics.

 
 
 
 
 

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