Merk: Vinosia
VINOSIA
The origins of this vine are unknown, perhaps introduced by the Greeks in the Ionian area. The name derives from the dialect word "niuru maru", due to the characteristic black color of the fruit or perhaps from nero-mavro to support the black character of the skin.
Dark ruby red.
The freshness of mint, the passionate fragrance of cassis, the enveloping warmth of raspberry notes make this wine a unique soul.
Soft, enveloping, well balanced thanks to a freshness that recalls the next and elegant sip.
Features
Vinosia name Orus Negroamaro 2017
Type Still red
Classification
IGT Salento
Year 2018
Format 0.75 l Standard
Nation
Italy
Puglia region
Grapes 100% Negro Amaro
Soil composition Medium-textured and clayey-calcareous.
Alberello training system.
Yield per hectare 80 q.li/ha
Harvest Second ten days of September.
Vinification Maceration for about 7 days, fermentation partially carried out also with autochthonous yeast starter, malolactic carried out completely.
Alcohol content 13.00% by volume
How to serve
Serve to:
16 - 18 ° C.
Settling time:
1 hour
Longevity:
10 - 15 years
Pairing:
pasta, meat and cheese
VINOSIA
The origins of this vine are unknown, perhaps introduced by the Greeks in the Ionian area. The name derives from the dialect word "niuru maru", due to the characteristic black color of the fruit or perhaps from nero-mavro to support the black character of the skin.
Dark ruby red.
The freshness of mint, the passionate fragrance of cassis, the enveloping warmth of raspberry notes make this wine a unique soul.
Soft, enveloping, well balanced thanks to a freshness that recalls the next and elegant sip.
Features
Vinosia name Orus Negroamaro 2017
Type Still red
Classification
IGT Salento
Year 2018
Format 0.75 l Standard
Nation
Italy
Puglia region
Grapes 100% Negro Amaro
Soil composition Medium-textured and clayey-calcareous.
Alberello training system.
Yield per hectare 80 q.li/ha
Harvest Second ten days of September.
Vinification Maceration for about 7 days, fermentation partially carried out also with autochthonous yeast starter, malolactic carried out completely.
Alcohol content 13.00% by volume
How to serve
Serve to:
16 - 18 ° C.
Settling time:
1 hour
Longevity:
10 - 15 years
Pairing:
pasta, meat and cheese
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