||Agro Manduria in Province of Taranto loc. San Pietro Bevagna.
||Mid-September. Slight withering on the vine, harvested by hand in plastic crates with careful selection of grapes.
||Table sorting, stripping, soft pressing of grapes, maceration in stainless steel vat of 70 hl, contact skins must be three to four weeks, the temperature control of the marc cap (Max T. 23-25 ° C) to two delestage days, 24 hours after racking steel to remove the coarser lees and immediately in French oak barrels 50% new 50% in one pass. Pressing of the marc with hydraulic vertical press with stainless steel guard.
||12 months in wood, the wine without the use of fining and without filtration and without tartaric precipitation is bottled.
||With braised meats and cheeses.
||Price Gianfranco Fino Negramaro JO 2016 € 45.01