area Province of Brindisi
6° - 8° C
750 ml - 1500 ml
VINIFICATION AND AGEING
The Negroamaro grape must is obtained by a particularly soft pressing, to limit the extraction of colour and tannins from the skins. After the first fermentation at a controlled temperature of 18°C, the wine is made sparkling via the charmat method, which enhances its fruity aromas.
colour: brilliant rosé with fine perlage, enhancing its shine.
bouquet: pleasantly intense and fruity, with notes reminiscent of renet apple, followed by hints of small red fruits.
flavour: on the palate it is soft and smooth-flowing with floral and fruity notes.
Excellent as an aperitif, due its balanced flavour it is ideal with light first courses. It goes well with all seafood as well as fried and raw fish dishes.