RARO – Negroamaro e Primitivo I.G.T. Salento
Classification: IGT Salento
Grapes: Negramaro 60% , Primitivo 40%
Production area: vineyards in Brindisi area.
Altitude of the vineyards: 150 m. a.s.l.
Type of soil: clayey and chalky
Cultivation system: Espalier and sapling
Stumps density: 3200 per Ha
Hectare production: 60 quintals of grape
Alcoholic fermentation: in stainless steel at 22/25° C, for 16 days.
Malolactic fermentation: not carried out
Vinification: on the skins for 16 days.
Aging: in barriques Never for 8 months, then in bottle.
Acidity: 4.8 g/Lt
Dry extract: 32 g/L
Red wine from Negramaro and Primitivo
Salento – Typical Geographical Indication – IGP
Grapes and vineyard: introduced by doctors Benedictines in hilly territory of Gioia del Colle (BA) in the seventeenth century the PRIMITIVE , whose name derives from the early of the vine, is now among the most popular wines from Puglia . Leaf pentagonal medium size, cluster conical , cylindrical , winged, medium berry spheroid . The vineyards are cultivated in low sapling , no more than 2 – 2.5 kg per vine production .The vinification: once the grapes reached maturity is harvested by hand to be diraspo – pressed as soon as possible. Once the fermentation starts at controlled temperature ( 22/25 ° C) in stainless steel vats from 50 to 100 Hl, the must is pumped up and delestage repeated until the end of the process.The wine: Obtained from the two grape varieties most representative of the wine production of Apulia, RARO manifests its full potential in combinations only apparently obvious, such as those with the dishes of roast in the oven or grilled meats, but also stews and game jugged. RARO best expresses its full potential when served at a temperature between 16 ° and 18 ° C.