Grapes are harvested with careful selection of the bunches. Produced with the white vinification of red grapes in contact with the skins for about 8 – 10 hours until the desired color is obtained. Fermentation at controlled temperature with must already clarified, so we can preserve at best the scents and the natural acidity of Negroamaro.
Negroamaro has an intense dark ruby red color, with almost black reflections. Its aroma is intense and fruity, clearly reminiscent of small black berries, sometimes with light hints of tobacco. The taste is slightly bitterish but full, dry and round.