Diego Lugano Salento I.G.P. Rosato

$
P.O.A

Rose coloured similar to the Cerasuolo whit red-coral highlights, the bouquet is soft with fruit flawors At the taste, the wine is dry, balanced with a bitter aftertaste.

Varietà di uve: Prodotto da uve Negroamaro e autoctone del territorio salentino.
Affinamento: Circa 3 mesi In vasche d'acciaio che contribuiscono ad esaltare i profumi e gli aromi.
Caratteristiche organolettiche: Colore: rosato tendente al cerasuolo con riflessi corallo.
Bouquet: Delicato tendente al fruttato.
Sapore: Secco, armonico, su gradevole tondo amarognolo.
Temperatura di servizio ideale: 12 °C.
Abbinamenti gastronomici: Primi piatti in genere, piatti di pesce, pesce al tomo e carni bianche 12% Voi.


Grape Variety: Produced from Negroamaro and native grapes of the Salento area.
Vineyards: Spur trained cordon.
Grape picking time: End of September, begginnmg of October.
Mothod  of  picking: Hand  picking,  with  a  careful  selection  of  the  grapes  and  immediate  transport  to  the  winery.
Vinification  techonology: The  grapes  are  pressed  and  the  peels  are  left  with  the  grape  juice  tor  6-7  hours,  the  right  time  to  obtain  the  perfect  pink.
colour of the final product During the fermentation, the temperature is at 18-20 °C.
Refinement: For 6 months In steel tanks which exalt aromaticity and perfumes.
Organoleptic charactenstics: Rose coloured similar to the Cerasuolo whit red-coral highlights, the bouquet is soft with fruit flavours. The wine is dry, balanced with a bitter aftertaste.
Gastronomic accompaniment: Perfect with Italian starters, main courses, fish soups, white meats.
Serving temperature: Serve at 12 °C uncorking the bottle at the same moment of serving.
Ale. 12% by Vol.

Varietà di uve: Prodotto da uve Negroamaro e autoctone del territorio salentino.
Affinamento: Circa 3 mesi In vasche d'acciaio che contribuiscono ad esaltare i profumi e gli aromi.
Caratteristiche organolettiche: Colore: rosato tendente al cerasuolo con riflessi corallo.
Bouquet: Delicato tendente al fruttato.
Sapore: Secco, armonico, su gradevole tondo amarognolo.
Temperatura di servizio ideale: 12 °C.
Abbinamenti gastronomici: Primi piatti in genere, piatti di pesce, pesce al tomo e carni bianche 12% Voi.


Grape Variety: Produced from Negroamaro and native grapes of the Salento area.
Vineyards: Spur trained cordon.
Grape picking time: End of September, begginnmg of October.
Mothod  of  picking: Hand  picking,  with  a  careful  selection  of  the  grapes  and  immediate  transport  to  the  winery.
Vinification  techonology: The  grapes  are  pressed  and  the  peels  are  left  with  the  grape  juice  tor  6-7  hours,  the  right  time  to  obtain  the  perfect  pink.
colour of the final product During the fermentation, the temperature is at 18-20 °C.
Refinement: For 6 months In steel tanks which exalt aromaticity and perfumes.
Organoleptic charactenstics: Rose coloured similar to the Cerasuolo whit red-coral highlights, the bouquet is soft with fruit flavours. The wine is dry, balanced with a bitter aftertaste.
Gastronomic accompaniment: Perfect with Italian starters, main courses, fish soups, white meats.
Serving temperature: Serve at 12 °C uncorking the bottle at the same moment of serving.
Ale. 12% by Vol.

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