Cottabo Negroamaro
SENSORY CHARACTERISTICS:
The Vigne Monache company, which has always been located in the town of Manduria, produces this Negroamaro In the glass it has an intense ruby red colour, which develops into dark garnet with age. To the nose, it presents captivating fruity notes of plum, blueberry, black cherry and violet, which are balanced with notes of spice and tobacco. On the palate it is well-structured and balanced; the soft tannins are accompanied by a good freshness, with a long, persistent finale.|
TYPE |
I.G.P. Salento |
|---|---|
|
GRAPE VARIETY |
Negroamaro |
|
PRODUCTION AREA |
Manduria (Ta) |
|
TYPE OF TERRAIN |
Medium consistency |
|
TRAINING SYSTEM |
Spurred cordon |
|
PRODUCTION PER HECTARE |
120 quintals |
|
HARVEST PERIOD |
Mid-September |
|
HARVEST |
Hand-picked in crates |
|
VINIFICATION TECHNIQUE |
Thermo-controlled maceration for at least 10 days, with delestage |
|
FERMENTATION |
In steel, at temperatures no higher than 24°C |
|
MALOLACTIC |
Inoculated with selected strains and fully developed. |
|
AGEING |
Steel and in the bottle |
|
ALCOHOL CONTENT |
13% |
|
SERVING TEMPERATURE |
Should be served at a temperature of 16-18°C. |
|
FOOD PAIRINGS |
Versatile with dishes of medium structure |
