Capirussu Rosato di Negroamaro
Cantine Santa Barbara
95% Negroamaro, 5% Malvasia Nera
TYPE OF FARMING:
Mechanical, second decade of September
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Negroamaro grapes are allow to macerate for 12-18 hours to extract from the skin the color and the flavors typical of Negroamaro grapes. The free–run juice is fermented at 14-15°C in steel tanks until the end of alcoholic fermentation.
Pink salmon, result of an able and long experienced vinification. With a fresh and rich taste spreading hints of cherries, it is perfect to combine it with salted snacks, fish dishes, quiches and soups.
75 Cl bottles.