Capirussu NegroAmaro

Vinification

After de-stemming and crushing, the must is allowed to ferment with the skins for 5 days with controlled temperature. After alcoholic fermentation in steel tanks, wine is bottled.

Maturation

Alcoholic fermentation then takes place in stainless steel tanks where the temperature remains at less than 14 °C

Tasting note

An intense red wine, reveals powerful perfumes red fruits
Perfect match with fruit cup. Alcohol content 13,50 % vol.

Formats and packs

In bottles of 0.75l, in a cardboard box of 6 bottles