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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