Vinosia
Orus Negroamaro 2025
| Denomination | IGT Salento |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Apulia (Italy) |
| Grape varieties | 100% Negro Amaro |
| Aging | Aged for 6 months in stainless steel tanks |
- Grape variety and region: 100% Negroamaro from Salento, Apulia; traditional bush-trained cultivation
- Aromas: notes of fresh mint, blackcurrant and raspberry; possible hints of morello cherry and plum
- Palate: smooth and enveloping taste, dry and harmonious; robust structure and full body
- Ageing: matured for 6 months in stainless steel tanks after complete malolactic fermentation
- Serving: temperature 16-18 °C, decant for 1 hour; ideal with roasts, red meats and cheeses
Description
What kind of wine it is
Orus by Vinosia is a red wine from Apulia that represents the authentic expression of the Negroamaro grape variety. Characterised by a deep ruby red colour, it offers a fragrant bouquet on the nose, with prominent notes of fresh mint, blackcurrant and raspberry. On the palate, it presents a smooth and enveloping profile, supported by a solid structure and a full body. The sip is dry and harmonious, unfolding into a persistent finish.
Where it comes from
The grapes are grown in the Salento area, cultivated using the traditional bush vine system on medium-textured soils composed of clay and limestone. This unique combination gives the wine a perfect balance of flavour and a distinct personality. The grapes are harvested in the second decade of September. In the kitchen, this red pairs beautifully with intense flavours, making it ideal for hearty first courses, roasts, game and mature cheeses.
How it is produced
The vinification process begins with a seven-day maceration in contact with the skins. Fermentation takes place at a controlled temperature in steel tanks, using indigenous yeasts. After malolactic fermentation, the wine matures for six months in steel to preserve its aromatic purity and fruit freshness. To best appreciate its nuances, it is advisable to decant for one hour before serving.
History and Curiosities
The roots of Negroamaro lie in the ancient Ionian area: probably introduced by the Greeks, its dialect name celebrates its intense colour and dark skin. Vinosia Orus Negroamaro is the result of the expertise of a company founded in 2004, able to fully enhance the rich clay-limestone soil of Apulia. The grapes, grown using the traditional alberello system, are harvested in mid-September. The result is an excellent Salento IGT that expresses all the strength and warmth of its homeland.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 2004
- Oenologist: Maio Ercolino, Nicola Tucci
- Bottles produced: 800.000
- Hectares: 50
We are in one of the most vocated and historical areas of Irpinia, where the 50 hectares cultivated with the native varieties, Fiano, Greco and Aglianico, insist. These serve as a solid basis for a project that aims to enhance the Irpinian wine tradition through a contemporary technical interpretation. Read more
| Name | Vinosia Orus Negroamaro 2025 |
|---|---|
| Type | Red still |
| Denomination | Salento IGT |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Negro Amaro |
| Country | Italy |
| Region | Apulia |
| Vendor | Vinosia |
| Story | History and Curiosities The roots of Negroamaro lie in the ancient Ionian area: probably introduced by the Greeks, its dialect name celebrates its intense colour and dark skin. Vinosia Orus Negroamaro is the result of the expertise of a company founded in 2004, able to fully enhance the rich clay-limestone soil of Apulia. The grapes, grown using the traditional alberello system, are harvested in mid-September. The result is an excellent Salento IGT that expresses all the strength and warmth of its homeland. |
| Origin | Salento (Puglia), Italy |
| Soil composition | Medium-textured and clay-limestone |
| Cultivation system | Alberello |
| Yield per hectare | 8,000 kg/hectare |
| Harvest | Second ten days of September |
| Production technique | Maceration for about 7 days; fermentation in temperature-controlled stainless steel tanks with indigenous yeasts; fully completed malolactic fermentation; maturation for 6 months in stainless steel tanks |
| Wine making | Maceration for about 7 days; fermentation partially carried out with indigenous yeast starters in stainless steel tanks at controlled temperature; malolactic fermentation fully completed. |
| Aging | Aged for 6 months in stainless steel tanks |
| Allergens | Contains sulphites |