Wine

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  'Nzurrone Negroamaro

  Made from Negroamaro grapes vinified alone, 'Nzurrone Negroamaro is a PGI red wine with an impenetrable and austere aroma on the surface, but soft and sensual in the heart.
  Vine variety: 100% Negroamaro
  Vinification: After crushing and destemming, the must remains in maceration with the skins for 6 - 7 days at a controlled temperature of 24 - 25 °C.
  Tasting notes: Ready to drink wine, with delicate olfactory evolutions in the following 2 - 3 years. Intense ruby red color, with faint purple reflections. Scent of red fruits and a delicate herbaceous just about perceptible. Balanced taste between softness and alcohol content; soft gustative persistence, with delicate incisive aftertaste, typical of its grape variety.
  Serving suggestion: It goes well with main and second courses; ideal with soups, crustaceans. Medium-aged cheeses and meats.
  Alcohol content: 13,50% vol.
  Serving temperature: 18°C

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  'Nzurrone Rosso Salento

  Made from Negroamaro, Malvasia Nera and Montepulciano grapes, 'Nzurrone Rosso Salento is a PGI red wine with a soft and sensual aroma, which best represents the characteristics of Salento: full, round and velvety, structured, warm and wide.
  Vine variety: Negroamaro 60% - Malvasia Nera 30% - Montepulciano 10%
  Vinification: After crushing and destemming, the must remains in maceration with the skins for 6 - 7 days at a controlled temperature of 24 - 25 °C.
  Tasting notes: Intense ruby red wine, with scent of black cherry, red plum and thyme. Taste balanced between softness and alcohol content, as opposed to minerality and freshness, with a delicate incisive aftertaste.
  Serving suggestion: It goes well with main and second courses, grilled crustaceans and blue fish, medium-aged cheeses and meats.
  Alcohol content: 13,30% vol.
  Serving temperature: 16-18°C

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  Sararosa

  Obtained from Negramaro grapes, Sararosa is a fresh and vibrant PGI rosé wine, yet soft and persuasive, characterized by fragrant notes and fruity nuances.
  Vine variety: 100% Negroamaro
  Vinification: The grapes are left to macerate for 12 - 14 hours in order to extract from the skins the right shade of color and the aromatic substances typical of the Negroamaro grape variety. The must is fermented at 14 - 15 °C in thermo-conditioned stainless steel containers until the end of the alcoholic fermentation.
  Tasting notes: Wine with a persuasive cherry-pink color, that embraces the essence of red fruit such as strawberry and cherry. The olfactory impact is sweet and varied, remarkably tenacious, a good alcohol content on the palate is supported and mitigated by softness as well as by the light and lively freshness.
  Serving suggestion: Excellent with cheese soufflé, vegetable tartlets, fish and soups.
  Alcohol content: 12,50% vol.
  Serving temperature: 11°C

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