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Negroamaro Fish
Negroamaro Fish

Negroamaro Fish

Grape: 100% Negroamaro

Origin: IGP Puglia Red

Altitude: 200 meters above sea level

Conduction: espalier trees

Yield per Hectare: 80 quintals (8 tons)

Harvest System: Manual

Vinification: 7 days of cold maceration at 5 degree C, 20 days prolunged maceration of the wine on its skins with temperature control at 21 dregree C in stainless steel tanks.

Maturing and aging: stainless steeltanks and in bottles.

Tasting notes: delicate and extended inkling typical of aniseed, cloves and a different form of winemaking, it provides sweetness, softness and harmony, creating a perfect wine for fish dishes.

Served: at 10/13 degree C.

Negroamaro: Of unknown origin, this vine has been widespread in the Ionian area for many years. According to this, the name is derived from the dialect term Niuru amaru that defines the bitter taste of the wine. However, the name seems more likely to derive from two words indicating the color black, the Latin word “nigra” and the Greek “mavro”, used in a combination to underline both the dark black color of the grape skin and of the wine obtained. The synonym Nigramaro supports this hypothesis. In this case, we might state with sufficient certainty that its cultivation can go back to the time of the Greek colonization, in the 8th and 7th centuries BC.

2009
AWC Vienna – Silver Medal
Pramaggiore – Diploma Medaglia d’oro

2008
Pramaggiore – Silver Medal

2007
AWC Vienna – Seal of Approval

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