Altemura Negroamaro

The grapes are crushed and gently destemmed. The fermentation takes place in stainless steel at a controlled temperature of 28-30°C for 7 days, followed by maceration on the skins for about 10 days. The wine ages for 12 months in large Slavonian barrels and ages for a further period in the bottle.

• COLOR  Dark and intense ruby red
• BOUQUET  Ample with notes of cherries, ripe red fruit, and jam; surprising scents of coffee and cacao
• PALATE  Robust and medium-bodied revealing vibrant fruit, fresh cracked pepper, and exotic spice that leads to chewy tannins and a mineral-rich finis

Pair with variety of antipasti, rich pasta dishes, grilled meats, and spicy sauces