Production area
North Bari area, from the hills of the Alta Murgia to the coastal areas
Training system
Guyot
Plant density
4000-4500 plants/hectare
Yield per hectare
100-110 quintals/hectare
Harvest time
Last ten days of October
Vinification
The grapes are harvested at the right degree of ripeness in order to obtain the ideal levels of acidity and sugar content and an adequate content of aromatic substances. In the wine-cellar, the grapes are de-stemmed, crushed and transferred to a stainless steel winemaker where they remain for 12 hours, so that the best amount of anthocyanins is extracted to give the wine its classic pink color. Later the must taken from the bottom of the tank is clarified and inoculated with selected yeasts. Fermentation takes place at 15-18°C (59-64°F) and lasts for about 18 days
Refinement
6 months in stainless steel tanks
Alcoholic degree
12,5% Vol
Available formats
750 ml bottle
Tasting Notes
View: Intense pink color Smell: Fresh and balanced bouquet with floral and fruity notes Taste: Balanced and harmonious on the palate
Food pairings
Ideal to accompany soups, fresh cheeses, fish dishes and white meat. Serve at 8-10°C (46-50°F)
Analytical data
Total acidity: 6,5 g/l, residual sugars: 2 g/l, pH: 3.40, total SO2: 110 mg/l
Nutritional values
Quantity per 100 g Calories 83 Fats 0 g Sature fatty acids 0 g Cholesterol 0 mg Sodium 5 mg Potassium 99 mg Carbohydrates 2,7 g Dietary fiber 0 g Sugar 0,8 g Proteins 0,1 g Vitamin C 0 mg Calcium 8 mg Iron 0,4 mg Vitamin D o IU Vitamin B6 0,1 mg Cobalamin 0 Magnesium 11 mg
