Negroamaro Salento I.G.T.

The grapes of I Buongiorno's Negroamaro are harvested in the second ten days of September. They are then soaked for 5 days at a controlled temperature of 20°C. Fine fermentation then takes place, followed by malolactic fermentation in stainless steel tanks.

The Negroamaro is undoubtedly one of Salento's most representative wine varieties. Its intense ruby color predicts an intoxicating aroma of red berries mixed with spice and a supple finish.

Serving temperature: 16-18°C