Altura Negroamaro rosato IGP Salento is a rosé wine produced by the Lucio Leuci winery in Guagnano in the province of Lecce, in the center of Salento, in one of the most important wine areas of Puglia and Italy. The rosé obtained from Negroamaro grapes is a wine of the Salento tradition, the wine par excellence, the wine that has been produced in this region of southern Italy since the dawn of time. An important wine so much to be destined to the noble Lecce. A wine produced with the classic and traditional “Lacrima” technique or “saignée” in france lenguage.
The Negroamaro grapes used to produce this great rosé wine are produced from 30-40 year old vineyards grown in the Guagnano countryside with the espalier technique for a total of 4800 vines per hectare. The harvest begins in the last week of September with a manual harvest of the grapes carried out at the first light of dawn when the temperature is not yet high and with the harvested grapes that are placed in wooden crates. A long maceration on the skins throughout the night. The tearing is done by draining in a soft press and controlling the temperature of the must at 15 ° C. This allows you to collect only the must flower or only 20-25% of all the licquid fraction of the must, which constitutes the best part and more valuable. Alcoholic fermentation at controlled temperature in stainless steel follows. The wine then rests in the bottle for a month.
Altura shows itself in the glass with the classic and elegant coral pink color, brilliant slightly drained, with a small orange note. The nose is rich, delicate, complex. Fresh fruit such as cherries, peaches, apricots, and then chamomile flowers, bergamot and a very light sensation of fresh mint. In the mouth it is dry, fresh, rightly acidic, round. A wine that makes the balance between freshness and structure given by the tannin of the Negroamaro always perceptible in the mouth, its main characteristic. Altura is a consistent wine, an elegant and powerful complex fleshy rosé.
Pairings: Recommended for grilled red and white meats, light first courses, aperitifs and fish dishes.
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