VINEYARD: Young bushvines [Alberello], dry farmed and hand-pruned. Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). 100% Negroamaro.
WINEMAKING: Grapes are handpicked the third week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 3 days in horizontal rotary fermenters. The wine is then racked into old French oak barrique where it matures for 6 months. After completing malolactic fermentation the wine decants in stainless steel vats prior to bottling.
| APPELLATION |
Salento Igt Negroamaro |
| VINTAGE |
2006 |
| GRAPE COMPOSITION |
100% Negroamaro |
| TYPE |
Red / Dry |
| VINEYARD | 40 Ha., situated in the heart of the Salento wine appellation. 10 to 30 year old Alberello bushvines, dry farmed and hand-pruned. Vine density up to 4.000 – 5.000 plants per Ha. |
| SOIL |
Loose, sandy soil rich in iron, lying over a block of volcanic chalk (Tufo). |
| ALCOHOL |
12.5% |
| PRODUCTION |
200.000 bottles |
| AWARDS |
|
| WINEMAKING | Grapes are picked the third week of September and fermented into stainless steel tanks at controlled temperature with selected yeasts. Maceration on the skins last for 3 days in horizontal rotary fermenters. The wine is then racked into old French oak barrique where it matures for 6 months. After completing the malolactic fermentation the wine decants in stainless steel vats prior to bottling. |
| FOOD MATCH |
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| Producer Home page: |
D’ANGELO |
| WEBSITE: | |
| WINE REGION: |
 ABRUZZO |
Popularity: 14% [?]
Mon, Aug 3, 2009
Abruzzo