IL CASTELLANO SALENTO I.G.P. NEGROAMARO

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P.O.A

Varietà di uve: Negroamaro 100%. Affinamento: in serbatoi d’acciaio. Caratteristiche organolettiche: Colore rosso rubino con gradevoli riflessi di granata. Bouquet: Ampio e folto di piccoli frutti ben maturati. Sapore: Vellutato, armonico e persistente. Temperatura di servizio ideale: 18-20 °C. Abbinamenti gastronomici: Arrosti di carne, formaggi, primi piatti e bolliti. Alc. 12,5% Vol.

Varietà di uve: Negroamaro 100%.

Affinamento: in serbatoi d’acciaio.

Caratteristiche organolettiche: Colore rosso rubino con gradevoli riflessi di granata.

Bouquet: Ampio e folto di piccoli frutti ben maturati.

Sapore: Vellutato, armonico e persistente.

Temperatura di servizio ideale: 18-20 °C.

Abbinamenti gastronomici: Arrosti di carne, formaggi, primi piatti e bolliti.

Alc. 12,5% Vol.

Grape Variety: Negroamaro 100%.

Vineyards: Spur trained cordon.

Grape picking time: End of September, begginning of October.

Mothod of picking: Hand picking, with a careful selection of the grapes and immediate transport to the

winery.

Vinification techonology: Classic verification in red. The grape juice tarts the maceration with the peels

for 6-8 days obtaining a complex and robust wine. The fermentation temperature is at 26-28 °C.

Refinement: Ages in steel tanks.

Organoleptic characteristics: Ruby the colour with garnet coloured highlights, the bouquet is rich of little

mature fruits. the taste is persistent, balanced and velvety.

Gastronomic accompaniment: It’s a great wine with main and boiled courses, meats, cheeses.

Serving temperature: Serve at room temperature, uncorking the bottle at least 15 mins before serving it.

Alc. 12,5% by Vol.

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