Rosato di Negroamaro Producer: UGOZANIER - Region: Apulia NEGROAMARO Ancient grape of unknown origin, has been around for a long time in the Ionian Area in Puglia According to some, the name derives from the dialect niurumani, to identify the bitter flavor. More common, however, is the theory that the name derives from two words, the Latin Nigra and Greek Mavra. The two words indicate the black and it is believed that they were used in combination to underline the intense black color is the skin of grapes that the wine made. The synonym Negroamaro supports this hypothesis. It is believed that the cultivation of this varieties in Apulia date back to the Greek colonization, ie VIII-VII century BC. UGOZANIER "ROSE OF NEGROAMARO" GRAPE VARIETY: 100% Negroamaro ZONE OF PRODUCTION OF GRAPES: select grapes from vineyards area of Guagnano, San Donaci SYSTEM: espalier YIELD OF GRAPES PER HECTARE: About 80 quintals / hectare HARVEST: It collects the first ten days of September. WINE: The grapes are vinified using the technique of fermentation in white controlled temperature, light pressing and racking after a few hours, "the technical lift of the hat ", then aged in stainless steel. ALCOHOL CONTENT: 12,% PRODUCER'S NOTES: from the bright pink, bouquet of elegant refinement, large and persistent. Round and fruity flavor changing. FOOD PAIRINGS: As an aperitif, it is the 'ideal mate starters fish, raw seafood shellfish, white meats and cheeses. Serving temperature: 10/12 °. GLASS OF SERVICE: Riesling. rosato di negroamaro, rosato, negroamaro, negro amaro
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