The grapes to produce the Negroamaro Puglia IGT A Mano were pressed, destemmed and cooled to 18°C, and the must was allowed to ferment at its own pace. After racking in mid-November, the wine remained in an underground cement tank where the temperature did not exceed 10°C until bottling.                                                   Â
The Negroamaro grapes for this wine are grown in a single vineyard covering 11 hectares in the heart of Salice Salentino. An old vineyard, it is dry farmed, and the vines are trained on trellises to prevent the sensitive grapes suffering from sunburn. Vines are 30 to 60 years old and the soil is made of sand.
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