NegroAmaro Salento Tenute Motolese


Region: Puglia

Production area: Grottaglie, Angiulli district, 180 meters above sea level

Variety: Negroamaro

Color: rosé

Farm: Guyot, 4000 plants per hectare

Harvest: last half of September

Production Technique: manual harvesting of grapes. Maceration of the skins for 12-16 hours. Partial racking of the grape must. Aging in stainless steel containers until bottling.

Organoleptic characteristics: bright pink color. Intense and enveloping aroma with hints of cherries. Harmonious balanced fresh taste.

Food pairings: medium-aged cheeses, shellfish and fish soups.

Service temperature: around 11°c