The grapes are harvested by hand in the early hours of the morning during the first ten days of September, when the cooler, drier mornings help to preserve the freshness and distinctive character of the grapes. After harvesting, the grapes are destemmed; the crushed grapes are cooled and transferred to a stainless steel tank, where they undergo maceration for around 6 hours. The must is then clarified and ferments at a low temperature, ideal for preserving the aromatic precursors and natural acidity of the Negroamaro. Ageing takes place in stainless steel tanks for 6 months. Energy values: 301 kJ / 73 kcal per 100 ml
The wine presents a lively cherry-pink colour, bright and brilliant. On the nose, it offers hints of small red fruits, such as raspberries and strawberries, accompanied by intriguing notes of Mediterranean herbs. The palate is fresh and pleasant, with an elegant body and a delicate finish, characterised by hints of crisp red fruit.
The liveliness and elegance of Negroamaro in rosé lend themselves to intriguing pairings with gourmet aperitifs. Its fresh palate pairs well with tempting fried fish, particularly prawns and mixed fried fish, whilst its exotic character ensures a fascinating pairing with sushi rolls and mixed sashimi.
To fully appreciate its style, this wine should be served at a temperature of 10–12°C.