||The grapes are grown in the area between Brindisi and Lecce (Cellino San Marco and Sandonaci)(Brindisi).
||After destemming and crushing, the must stays in contact with the skins for 6 days at 27 °C, after which the wine is kept in temperature-controlled stainless steel tanks.
||The wine is then matured in stainless steel for 4 months, bottled and released after 3 months of aging.
||Mediterranean cuisine: pasta with tomato sauce, soups, and pizzas.
||Price Ognissole Negroamaro 2016 € 8.50