Dione

Salento IGP Negroamaro

Area of production: Apulia, Salento area.
Grape variety: Negroamaro.
Maturation period: mid September.
Maximum production per hectare: kg. 8.000/9.000 grapes.
Vinification and fining: traditional red wine vinification at controlled temperature (26-28°C). Maceration until the end of the alcoholic fermentation process (12/15 days). Ageing in steel vats.
Colour: intense ruby red with garnet reflexes.
Nose: intense, fresh, persistent, delicate with a scent of fruit.
Taste: full and mouth-filling with scents of soft fruits and spices.
Serving temperature: 18-20°C.
Serving suggestions: excellent as meditation wine or matched with some cheeses and important meat important meat dishes.