Manual harvesting takes place in the early hours of the morning during the first week of September, when the cooler, less humid mornings help preserve the freshness and character of the grapes. After harvesting, the grapes are destemmed; the must is cooled and transferred to a stainless steel tank, where it undergoes a maceration of about 6 hours. The must is then clarified and fermented at low temperatures, ideal for maintaining the aromatic precursors and natural acidity of the Negroamaro. Aging occurs in stainless steel for 6 months. The wine presents a lively cherry-pink color, bright and luminous. On the nose, it offers notes of small red fruits, such as raspberry and strawberry, accompanied by intriguing hints of Mediterranean aromatic herbs. The taste is fresh and pleasant, with an elegant body and delicate persistence, characterized by crunchy red fruit notes. The liveliness and elegance of the Negroamaro rosé lend themselves to interesting pairings with gourmet appetizers. The fresh sip pairs well with tempting fish fritters, particularly shrimp and mixed fried seafood, while its exotic character ensures a fascinating match with sushi rolls and mixed sashimi. It is recommended to serve it at 10-12 °C in wide glasses to enhance its aromatic expression.
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