The grapes are harvested manually in the early hours of dawn around the first ten days of September, when the cooler and less humid mornings help to preserve the freshness and aroma of the grapes. The grapes are removed from the stalks, the crushed grapes are cooled and transferred into a stainless steel tank where the maceration takes place for about 8-10 hours. The must is clarified and fermented at a low temperature, ideal for best preserving the aromas.
The rosés of Negroamaro, the main grape variety of Salento enology, give a pleasant experience, thanks to their freshness, fruity aromas and unmistakable character. Lively pink in color with vibrant reflections; scent of raspberry and strawberry, with some nuances of black pepper and Mediterranean herbs. Fresh taste on the palate, good fullness and length. Pleasantly fruity aftertaste.