Negroamaro, 125, Salento IGP

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Production area: province of Taranto

Grape yield per hectare: kg 8,000 – 9,000
Production method: vinification by maceration with controlled temperature at 24°-28°C. After malolactic fermentation, refinement in French tonneau at least for 3 - 6 months.

Organoleptic properties  




Organoleptic properties

COLOUR: This wine is ruby-red with purple hints.

AROMA:    it has intense fragrances of wild berries, in particular mulberries and blueberries.

FLAVOUR: On the palate, persistent fruity notes stand out, with velvety and soft flavours.

Serving temperature

Best enjoyed at a temperature of 17-19°C.

Wine and food matching

 It matches with aged cheese, pasta and pizza.

4 Items

Data sheet

Red Wine
Denomination of origin
Salento I.G.P.
Alcohol content
12,5 %
Grape varieties

Specific References

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