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: Light pink color with golden reflections 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
