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Rosè obtained by Negroamaro grapes by the must partial contact with the peels. Lively and brilliant, it has a winy and fruity fragrance and a fresh dry taste. Rosè obtained by Negroamaro grapes by the must partial contact with the peels. Lively and...
Rosè obtained by the wine-making of the local Negroamaro and Black Malvasia grapes. Brilliant rosè-coloured, fresh dry-flavoured, it best suits all’italiana hors d’oeuvres, pasta dishes with tomato sauce, fried dishes and white meat. Rosè obtained by the wine-making of the local Negroamaro and Black Malvasia grapes. Brilliant...
Hands hard with fatigue, blood alive with anger, moons of gall and honey moons. Farm life of a noble man of soul and a heart sacred to his woman, patient keeper of the fire. Hands hard with fatigue, blood alive with anger, moons of gall and honey moons. Farm life of a...
Rosè obtained by the selected grapes of the most important varieties of Negroamaro cultivated in Cutrofiano with the sapling method. Vivid rosècoloured, harmonic-tasting and richly fruity in its fragrance. Rosè obtained by the selected grapes of the most important varieties of Negroamaro cultivated in...
Vinification: from the first natural pressing of the grapes we obtain the must called LACRIMA in Salento, this is left to ferment at a controlled temperature in steel tanks. Subsequently it is made sparkling in autoclave (Martinotti method) at a temperature of 15 ° / 16 ° C for at least 5 months. Vinification: from the first natural pressing of the grapes we obtain the must called LACRIMA in...