Variety: typical of the area Grapes
Production location Zone: Agro and neighboring municipalities of Cerignola
Yield: 150 / 200ql
Period of Vendemia: First week of September
Vinification: the grapes arrive in the cellar and is immediately pressed with a horizontal crusher. The crushed grapes are sent to maceration in stainless steel tanks at controlled temperature of about 23-25 ° C for ten days. The attention in vinification is mainly addressed to racking, pressing and delestage. It is continuously monitored the evolution of tannins and total acidity. After careful tasting is bottled and put to rest for a period of about five months before being marketed.
Tasting notes: Red wine made from grapes typical of the area. Deep ruby red color with very vinous and spiced. Food pairing: indicated on plates in the oven, red meats and cheeses.
Serving temperature: 18 ° C uncorking the bottle at the point of consumption
Alcohol content: 12,00% vol
Acidity: 5.0 g / l
Residual sugar: 5 g / l
Bottle size: 750 ml bottle cork standar