After a brief drying phase on the vine, the grapes are hand-harvested, destemmed, and gently crushed, initiating alcoholic fermentation. The must macerates in contact with the skins for about a month in temperature-controlled stainless steel tanks. Before commercialization, the Negroamaro Jo by Gianfranco Fino ages in French oak barriques, with 50% new barrels and 50% first-use barrels, for 12 months. Subsequently, the wine is bottled without fining or filtration and rests for an additional 3 months in the bottle. In the glass, it displays a seductive ruby red color. On the nose, it releases aromas of cherry and red fruits, interwoven with fragrant floral notes of rose and hints of Mediterranean herbs, enriched by nuances of tobacco, cocoa, and dark spices. The palate is full and enveloping, supported by polished tannins and vibrant freshness, well integrated with elegant minerality. The finish is long and persistent. At the table, it pairs perfectly with aged cheeses, as well as hearty land-based dishes featuring red meats and game. The ideal serving temperature is 16°-18°C.
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